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Easy Vegan Drunken Noodles

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Easy Vegan Drunken Noodles

Vegan Drunken Noodles Recipe

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: thai, dinner
  • Method: stove top
  • Cuisine: Thai
  • Diet: Vegan

Description

Easy Vegan Drunken Noodles! This vegan noodle recipe is a must-make if you like drunken noodles. You’ve gotta try this delicious drunken noodles recipe. Inspired by the Thai favorite, Pad Kee Mao, ready in 30 minutes!


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: thai, dinner
  • Method: stove top
  • Cuisine: Thai
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: thai, dinner
  • Method: stove top
  • Cuisine: Thai
  • Diet: Vegan
Scale

Ingredients

  • 1/4 cup soy sauce
  • 3 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 2 teaspoons sriracha
  • 8 ounces rice noodles, I love the brown rice noodles from Lotus Foods
  • 3 teaspoons toasted sesame oil, divided
  • 1 package extra firm tofu, drained, pressed and finely diced or crumbled.
  • White or yellow onion, sliced
  • 2 cups shredded green cabbage
  • 1 small jalapeño, minced
  • Red bell pepper, sliced
  • Yellow bell pepper, sliced
  • 3 cloves garlic, minced
  • 4 scallions, sliced into 1-inch pieces
  • 1 cup roughly chopped Thai basil leaves, optional
  • Lime wedges, for serving

Instructions

  1. Whisk together soy sauce, lime juice, brown sugar and sriracha in a bowl.
  2. Prepare the noodles according to package directions (usually soaking in hot water until al dente).
  3. Heat 1 teaspoon sesame oil in a large wok or pan and add the tofu. Lightly fry until just cooked through, stirring often, about 5 minutes.
  4. Remove the tofu and add the remaining 2 teaspoons sesame oil. Add the onion, cabbage, peppers, garlic and scallions to the pan; stir-fry 8-10 minutes, until soft.
  5. Stir in the prepared noodles, tofu and soy sauce mixture. Toss well and stir fry for another 2 minutes until the vegetables are tender and the noodles are hot.
  6. Stir in the basil leaves. Serve with lime wedges for squeezing.

Notes

See blog post copy for substitutions and ingredient notes.

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