Description
Quick and flavorful Thai Drunken Noodles made with wide rice noodles, fresh Thai basil, crunchy vegetables, and a savory, spicy plant-based sauce. This vibrant, one-pan meal comes together in under 30 minutes, perfect for a nutritious and customizable dinner any day of the week.
Ingredients
Scale
Noodles
- 8 oz wide rice noodles
Vegetables & Herbs
- 1 cup fresh Thai basil leaves
- 1 red bell pepper, sliced
- 1/2 cup chopped onions
- 3 cloves garlic, minced
- 1/2 cup sliced carrots
- 1/2 cup snap peas
- 2 green onions, sliced
Sauce
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp soy sauce (natural) (use gluten-free if desired)
- 1 tbsp apple cider vinegar
- 1 tsp fresh chili or chili flakes (adjust to taste)
Protein (optional)
- 1 cup firm tofu cubes or shrimp
Others
- 2 tbsp vegetable oil for cooking
- 1 tsp natural gelling agent (if needed for texture)
Instructions
- Prepare the Noodles: Soak or boil wide rice noodles according to package instructions until tender but still chewy. Drain and toss with a little oil to prevent sticking. Set aside.
- Sauté Aromatics and Veggies: Heat oil in a large skillet or wok over medium-high heat. Add chopped onions and minced garlic; sauté until fragrant. Stir in bell peppers, carrots, and snap peas, cooking until just tender to maintain a crisp texture.
- Add the Sauce Ingredients: In a small bowl, mix vegetarian Worcestershire sauce (natural), soy sauce (natural), apple cider vinegar, and chili flakes. Pour this sauce over the vegetables in the skillet, stirring well to coat evenly.
- Combine Noodles and Fresh Herbs: Add the cooked noodles to the skillet and gently toss to combine with the sauced vegetables. Remove from heat, then fold in fresh Thai basil leaves and sliced green onions for aromatic freshness.
- Serve Hot: Plate the noodles immediately while warm. Garnish with extra Thai basil leaves or a wedge of lime if desired. Enjoy your vibrant and delicious Thai Drunken Noodles!
Notes
- Use fresh Thai basil and green onions for essential flavor and aroma.
- Avoid overcooking noodles to keep them chewy and satisfying.
- Cook vegetables on high heat to keep them crisp and infuse flavors quickly.
- Adjust soy sauce and vinegar quantities to balance the sauce to your taste.
- Do not overcrowd the pan to ensure vegetables cook evenly without steaming.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Thai Drunken Noodles, Pad Kee Mao, plant-based Thai recipe, gluten-free noodles, quick Thai dinner, spicy stir fry
