Vegan Stir-Fried Drunken Noodles
Elevate your next meal with this bold and flavorful Vegan Stir-Fried Drunken Noodles recipe, a plant-based twist on the classic Thai street food favorite. Featuring wide rice noodles, crispy tofu, and vibrant vegetables like bell peppers, carrots, and broccoli, this dish comes alive with an aromatic blend of garlic, red chili, and fresh Thai basil. All tossed in a rich, umami-packed sauce made from soy sauces, vegan oyster sauce, and a touch of brown sugar for sweetness, this recipe strikes the perfect balance between savory and spicy. Ready in just 35 minutes, it’s ideal for busy weeknights yet impressive enough for special occasions. Garnish with a zesty lime wedge to enhance the vibrant flavors and serve a healthier, crowd-pleasing masterpiece that’s entirely vegan and optionally gluten-free! Perfect for anyone craving authentic Thai flavors at home, this recipe is a must-try.
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Recipe Information
Ingredients
- 8 oz wide rice noodles
- 14 oz tofu (firm or extra firm)
- 2 tbsp sesame oil (or other neutral oil)
- 4 cloves garlic, minced
- 2 red chili peppers, sliced thinly
- 4 green onions, chopped
- 2 bell peppers (red or yellow), sliced
- 1 carrots, julienned or thinly sliced
- 1 cup broccoli florets
- 1 cup fresh Thai basil leaves
- 3 tbsp soy sauce (gluten-free optional)
- 2 tbsp dark soy sauce
- 2 tbsp vegan oyster sauce
- 1 tbsp brown sugar
- 1 lime (for garnish)
Instructions
Cook the rice noodles according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
Press the tofu between two plates to remove excess moisture, then cut it into small cubes.
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add the tofu cubes and sauté until golden and crispy on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
Add the remaining 1 tablespoon of sesame oil to the pan. Add the minced garlic and sliced chili peppers, and sauté for about 1 minute until fragrant.
Add the green onions, bell peppers, carrots, and broccoli. Stir-fry for 3-5 minutes, until the vegetables are tender but still crisp.
In a small bowl, mix together soy sauce, dark soy sauce, vegan oyster sauce, and brown sugar until well combined.
Return the cooked tofu to the pan, followed by the cooked rice noodles. Pour the sauce over the noodles and toss everything together, ensuring it's evenly coated.
Add the Thai basil leaves, stirring briefly until they wilt (about 30 seconds). Remove from heat.
Serve hot, garnished with a lime wedge on the side for squeezing over the top.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6408 mg | 279% | |
| Total Carbohydrate | 226.9 g | 83% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 44.8 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3627 mg | 279% | |
| Iron | 44.8 mg | 249% | |
| Potassium | 4596 mg | 98% | |
*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.
