Description
Vegan Thai Drunken Noodles features rice noodles with vegetables and soy meat, all covered in a spicy, deep and delicious sauce. The perfect weeknight meal that is easy to make and comes together in just 20 minutes!
Ingredients
Units
Scale
- 6 oz wide rice noodles (soaked in warm water)
- 3 oz soy curls (or 1 250g package of firm tofu), rehydrated
- 3 scallion stems
- 3 large garlic cloves, minced
- 1 tsp ginger grated
- 1 birds eye chili, deseeded and thinly sliced
- 10 baby corns
- 1 small carrot, julienned
- 1/2 red bell pepper, sliced thinly
- 2 cups of Chinese broccoli
- Sauce:
- 3 tbsp mushroom sauce
- 1 tbsp vegan fish sauce
- 2 tbsp light soy sauce
- 1.5 tbsp dark soy sauce
- 2 tsp sugar
- To serve:
- handful of Thai basil
- Lime wedges
Instructions
- Soak wide rice noodles over boiling for 30 mins.
- Mix all the ingredients for the sauce in a small bowl.
- Heat a wok or large pan over high heat and add the garlic, chili, ginger and fry for 15-20 seconds. Add in the rehydrated soy curls (or tofu) and fry for 3-4 minutes. Add in the baby corn, red bell peppers, carrots and Chinese broccoli and fry for a few seconds. Add in the noodles, pour over the sauce and cook for another 1 minute or until all the liquid has evaporated and has coated the noodles. Add a bit of water if the sauce absorbs very quickly to finish cooking the noodles. Squeeze half a lemon over and toss in some roughly chopped basil. Serve with lime wedges and more fresh basil.
Notes
if you do not have any dark soy sauce, add in 1 tsp of molasses
- Prep Time: 10
- Cook Time: 10
- Category: Entree
- Method: Stove Top
- Cuisine: Thai
Nutrition
- Serving Size: 1/2 the recipe
- Calories: 565.5g
- Sugar: 9.9g
- Sodium: 3133.5mg
- Fat: 7.7g
- Saturated Fat: 1g
- Unsaturated Fat: 0.95g
- Trans Fat: 0
- Carbohydrates: 97.3g
- Fiber: 8.8g
- Protein: 25.7g
- Cholesterol: 0
Keywords: vegan thai recipes, vegan pad kee mao, vegan drunken noodles recipe