Vegan Drunken Noodle
Satisfy your cravings with this bold and flavorful Vegan Drunken Noodle recipe—a plant-based twist on the classic Thai street food favorite! Featuring tender wide rice noodles, golden tofu cubes, and a vibrant medley of fresh vegetables like bell peppers, broccoli, and carrots, this dish is stir-fried to perfection in a wok for that irresistible smoky aroma. The savory-sweet sauce, made with soy sauce, dark soy sauce, maple syrup, and a splash of lime juice, clings beautifully to every strand of noodle, while fresh basil leaves and fiery bird's eye chilies add a fragrant, spicy kick. Ready in just 35 minutes, this easy vegan recipe is perfect for busy weeknights or a crowd-pleasing dinner. Serve hot and garnish with extra basil leaves for an authentic Thai-inspired delight that's sure to impress! Keywords: vegan drunken noodle, Thai-inspired vegan recipe, plant-based stir-fry, spicy noodles, easy vegan dinner recipe.
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Recipe Information
Ingredients
- 8 ounces Wide rice noodles
- 2 tablespoons Vegetable oil
- 4 units Garlic cloves, minced
- 2 units Bird's eye chilies, chopped
- 14 ounces Firm tofu, cubed
- 1 unit Red bell pepper, sliced
- 1 cup Broccoli florets
- 1 unit Carrot, julienned
- 1 cup Fresh basil leaves
- 3 tablespoons Soy sauce
- 1.5 tablespoons Dark soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Lime juice
- 2 units Green onions, chopped
Instructions
Cook the rice noodles according to package instructions. Drain and set aside.
In a large wok or skillet, heat the vegetable oil over medium-high heat.
Add the minced garlic and chopped bird's eye chilies to the skillet and stir-fry for about 1 minute until fragrant.
Add the cubed tofu to the skillet and cook until it is golden brown on all sides, about 5-7 minutes.
Add the sliced red bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, mix together the soy sauce, dark soy sauce, maple syrup, and lime juice. Pour the sauce over the vegetables and tofu in the skillet.
Add the cooked rice noodles to the skillet and toss everything together until the noodles are well coated with sauce and everything is heated through.
Remove from heat and stir in fresh basil leaves and chopped green onions.
Serve hot, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3551 mg | 154% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 29.8 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2964 mg | 228% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2218 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
