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Quick and delicious noodle dish, our vegan Thai drunken noodles are a perfect weeknight option.

Thai Vegan Drunken Noodles

soy sauce

sesame oil

garlic

maple syrup

garlic powder

lime juice

sesame seeds

water

shiitake mushrooms

300 gr rice noodles

onion

Thumb-piece ginger (grated

thai chillis or bird's eye chillis

firm tofu

Thai basil basil

Prepare the sauce, mixing the soy sauce, sesame oil, garlic, maple syrup, garlic powder, lime juice and sesame seeds.

Leave the rice noodles soaking in warm water following the packet instructions. When they are ready, rinse the noodles with cold water.  You want the noodles to be still a bit chewy as they will finish cooking in the pan

For the shiitake stock, add in a small pan, add 1 1/2 cup of water and 4-5 dried shiitake mushrooms. Bring to boil and leave it simmering for 15 minutes.

Heat some oil in a pan and add the ginger, chillis and onion. Cook for a few minutes and then add the tofu and the shiitake mushrooms thinly sliced.

When the tofu starts to golden, pour the shiitake stock into the pan and add the sauce. Quickly add the noodles and the Thai basil, turn the heat to high, stir for 3-4 minutes, adjust with salt and serve!

Brown sauce

Tbsp American mustard, (yellow mustard) (Main)

Tbsp Tomato ketchup (Main)

Tbsp Honey

Tbsp Hot sauce

Worcestershire sauce (Main)

Tbsp Cider vinegar

Whisk together mustard, ketchup, honey, hot sauce, worcestershire sauce and cider vinegar until smooth.

<p>The following is the original tacos gobernador recipe, as prepared in the Los Arcos restaurant, its birthplace. The ingredients needed are only shrimp, onion, garlic, poblano chile, and&nbsp;Chihuahua cheese, seasoned only with salt.&nbsp;</p>

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Thai Vegan Drunken Noodles

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