Vegetarian Drunken Noodle
Packed with bold flavors and vibrant colors, this Vegetarian Drunken Noodle recipe is a tantalizing plant-based twist on the beloved Thai classic. Featuring wide rice noodles stir-fried with crisp bell peppers, tender broccoli florets, aromatic Thai basil leaves, and a medley of savory sauces, this dish delivers authentic street food flavor without the meat. A quick-cooking blend of garlic, chilies, and fresh vegetables creates a satisfying harmony of spice and sweetness, while lime wedges on the side provide a zesty finishing touch. Ready in just 30 minutes, it's perfect for a weeknight dinner or an impressive vegetarian centerpiece. Treat your taste buds to this irresistible vegan-friendly take on Thai drunken noodles!
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Recipe Information
Ingredients
- 8 ounces Wide rice noodles
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 2 Thai bird's eye chilies, sliced
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 Carrot, julienned
- 1 cup Broccoli florets
- 1 Red onion, sliced
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Brown sugar
- 1 cup Basil leaves, Thai variety preferred
- 4 Lime wedges, for serving
Instructions
Begin by soaking the rice noodles in warm water according to the package instructions until soft, then drain and set aside.
In a large wok or skillet, heat the vegetable oil over medium-high heat.
Add the minced garlic and sliced Thai bird's eye chilies to the pan, stir-frying for about 30 seconds until fragrant.
Add the red and green bell peppers, carrot, broccoli florets, and red onion to the pan. Stir-fry the vegetables for 3-4 minutes until slightly tender but still crisp.
In a small bowl, mix together the soy sauce, oyster sauce, dark soy sauce, and brown sugar until the sugar is dissolved.
Push the vegetables to one side of the pan and add the drained rice noodles to the other side.
Pour the sauce mixture over the noodles and vegetables, tossing everything together to ensure even coating. Stir-fry for another 2-3 minutes until the noodles are heated through and soak up the sauce.
Add the Thai basil leaves and toss them into the noodles until slightly wilted and fragrant.
Serve the vegetarian drunken noodles immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3397 mg | 148% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 16.2 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1618 mg | 34% | |
*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.
