Spicy Vegan Drunken Noodles: A Quick & Flavorful Thai-Inspired Dish

Embracing the Flavor of Spicy Vegan Drunken Noodles: A Quick & Flavorful Thai-Inspired Dish

There’s something magical about the sweet and spicy dance of flavors in Spicy Vegan Drunken Noodles. Picture wide, soft rice noodles swirled in a savory sauce, kissed with garlic, and dotted with crunchy vegetables. Each bite carries a satisfying heat that feels like a warm hug on a busy weeknight. This dish is not just a meal; it is a comforting embrace in a bowl, ready to take the stress of the day and turn it into a cozy culinary adventure. With the perfect balance of comfort and nutrition, you can whip it up quickly and satisfy those hunger pangs without sacrificing flavor or health.

Serving Versatility

The beauty of Spicy Vegan Drunken Noodles is in its flexibility. You can enjoy it over a bed of fluffy rice, tucked inside a fresh lettuce wrap, or simply on its own for a low-carb option. For those craving something different, serve these delicious noodles in a burrito or even as a salad topping. Your imagination is the limit!

Full Recipe Section

Ingredients:

For the Sauce:

• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon dark soy sauce (optional for color and depth)
• 1 tablespoon hoisin sauce
• 1 tablespoon maple syrup or brown sugar
• 1 teaspoon rice vinegar
• 1 teaspoon sriracha (adjust for spice level)
• 1/2 teaspoon crushed red pepper flakes (optional)

For the Noodles & Stir-Fry:

• 8 oz wide rice noodles
• 1 tablespoon sesame oil (or water for oil-free cooking)
• 3 cloves garlic, minced
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1/2 cup baby corn (optional)
• 1 block firm tofu, cubed (or use tempeh or seitan)
• 1/2 cup Thai basil leaves (or regular basil)
• 2 green onions, chopped
• Lime wedges for serving

Directions:

1. Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
2. Make the Sauce: In a small bowl, whisk together soy sauce, dark soy sauce, hoisin sauce, maple syrup, rice vinegar, sriracha, and red pepper flakes.
3. Stir-Fry the Veggies & Tofu: Heat sesame oil in a large skillet or wok over medium heat. Add garlic and onion, sauté for 1-2 minutes until fragrant. Add bell peppers, mushrooms, and baby corn, stir-fry for another 2-3 minutes. Add cubed tofu, tossing gently to brown.
4. Combine Everything: Add the cooked rice noodles to the skillet. Pour in the sauce, tossing everything together to coat evenly. Stir in Thai basil leaves and green onions, cooking for 1 more minute.
5. Garnish & Serve: Remove from heat and serve immediately. Garnish with lime wedges and extra Thai basil. Enjoy your spicy, delicious Vegan Drunken Noodles!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: Approximately 350 per serving

Why You’ll Love This Recipe

• Quick preparation
• Budget-friendly ingredients
• Big, cozy flavor
• Nutritional value
• Totally customizable

Cultural or Cooking Technique Note

Drunken noodles, known as "Pad Kee Mao" in Thai, originated from street food culture in Thailand. Traditionally, the dish features wide, flat rice noodles stir-fried with various ingredients for a delightful blend of flavors and textures. Stir-frying is a speedy method to bring everything together, making it ideal for a fast weeknight meal.

Serving Suggestions

1. Over a fluffy bed of jasmine rice for a heartier meal.
2. Wrapped in lettuce for a fresh and crunchy experience.
3. In a whole grain tortilla for a tasty wrap.
4. Tossed with fresh greens for a light salad option.

Pro Tips for Success

• Adjust the heat to your liking by adding more or less sriracha or red pepper flakes.
• Keep your chop and stir-fry skills sharp for even cooking and vibrant colors in your veggies.
• Add a splash of coconut milk to the sauce for a creamy twist.

Storage & Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. For the best flavor and texture, reheat in a skillet with a splash of water or veggie broth to prevent sticking and add moisture.

As you dive into making these Spicy Vegan Drunken Noodles, remember that cooking is about exploration and joy. So, trust your instincts, add your favorite veggies, or play with seasonings. I can’t wait for you to taste it!

Please share your creations, rate this recipe, and leave a comment below!

🎀 Final Thoughts
Cooking brings people together, and I hope this dish fills your home with warmth and laughter, just like it did in mine.

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Spicy Vegan Drunken Noodles

A quick and flavorful Thai-inspired dish featuring wide rice noodles in a spicy, savory sauce with crunchy vegetables and tofu.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, Main Course

Cuisine Thai, Vegan

Servings 4 servings

Calories 350 kcal

Ingredients

  

For the Sauce

• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon dark soy sauce (optional for color and depth) Optional
• 1 tablespoon hoisin sauce
• 1 tablespoon maple syrup or brown sugar
• 1 teaspoon rice vinegar
• 1 teaspoon sriracha Adjust for spice level
• 1/2 teaspoon crushed red pepper flakes Optional

For the Noodles & Stir-Fry

• 8 oz wide rice noodles
• 1 tablespoon sesame oil (or water for oil-free cooking)
• 3 cloves garlic, minced
• 1 small onion, sliced
• 1 cup mushrooms, sliced
• 1/2 cup baby corn Optional
• 1 block firm tofu, cubed (or use tempeh or seitan)
• 1/2 cup Thai basil leaves (or regular basil)
• Lime wedges for serving

Instructions

 

Preparation

• Cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
• In a small bowl, whisk together soy sauce, dark soy sauce, hoisin sauce, maple syrup, rice vinegar, sriracha, and red pepper flakes.

Cooking

• Heat sesame oil in a large skillet or wok over medium heat. Add garlic and onion, sauté for 1-2 minutes until fragrant.
• Add bell peppers, mushrooms, and baby corn, stir-fry for another 2-3 minutes.
• Add cubed tofu, tossing gently to brown.
• Add the cooked rice noodles to the skillet. Pour in the sauce, tossing everything together to coat evenly.
• Stir in Thai basil leaves and green onions, cooking for 1 more minute.

Serve

• Remove from heat and serve immediately. Garnish with lime wedges and extra Thai basil. Enjoy your spicy, delicious Vegan Drunken Noodles!

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. For the best flavor and texture, reheat in a skillet with a splash of water or veggie broth to prevent sticking and add moisture.

Keyword Comfort Food, Drunken Noodles, Quick Meal, Spicy Noodles, Vegan Noodles