vegan drunken noodles

Quick and easy Vegan Drunken Noodles made in the Instant Pot. Perfect one-pot weeknight meal for busy days!

Instant Pot Vegan Drunken Noodles

soy sauce (60 ml)

vegetarian oyster sauce (30 ml)

hot sauce (15 ml, like sriracha, or add more to taste)

brown sugar

rice vinegar (30 ml)

oil (30 ml, like avocado oil)

garlic (finely chopped)

ginger (finely chopped)

thai green chili (sliced,

onion

scallions

red pepper (sliced)

carrot

baby corn (sliced

Thai Basil (+ more to add later)

vegetable broth (or you can use water)

oz wide rice noodles

broccoli florets (small florets)

In a bowl or glass jar, whisk together all the ingredients for the sauce- dark soy sauce, vegetarian oyster sauce, sriracha, brown sugar and rice vinegar.You may add more hot sauce here as per taste. Set it aside.

Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped garlic, ginger, sliced green chili, diced onion and the scallions.Saute for 2 to 3 minutes until the onions are softened.

Then add the red pepper, carrots and baby corn along with 1/3 cup chopped basil. Stir to combine.

Add the vegetable broth and then the prepared sauce. De-glaze the pot by scrapping the bottom to make sure there&#x27;s nothing stuck. 

Add in the noodles. I add them in a criss-cross pattern with half of them arranged vertically and then remaining horizontally on top. Do not stir the noodles but press slightly with a spatula so that they are little under water.

Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position. Cook on high pressure for 4 to 5 minutes if you prefer really soft noodles.Quick release the pressure by manually moving the pressure valve from sealing to venting position.

Open the pot, you will see a lot of liquid, don&#x27;t worry, the noodles will absorb it all. Use a tong to mix everything together.

Add the broccoli florets (remember to chop them in small pieces) and then cover the pot with a glass lid. Let it remain like that for 5 minutes.

Toss to combine. Add more basil and serve the vegan drunken noodles warm. This dish tastes best when served immediately.

Boil the noodles according to instructions on the package and set aside. Whisk all the ingredients for the sauce in a bowl and set aside.

Heat oil in a pan on medium-high heat. Then add the chopped garlic, ginger, sliced green chili, diced onion and the scallions.Saute for 2 to 3 minutes until the onions are softened. Then add all the veggies (including the broccoli) and basil and cook for 3-4 minutes on high heat.

Add the prepared sauce and stir (no need for vegetable stock here). And then toss in the noodles. Stir fry on high heat for 2 minutes after adding the noodles until the sauce is well absorbed by the noodles. Add more thai basil and serve.

Stove-top Instructions

Drunken Noodles (Pad Kee Mao) are a Thai favorite made with wide rice noodles, Thai basil and vegetables. There is often meat and fish sauce in the authentic version, but I&#039;ve kept this recipe 100% vegan. Ready in less than 30 minutes!

Easy Drunken Noodles

box wide rice noodles

soy sauce (use tamari

seasoned rice vinegar

vegan oyster sauce (omit

Sriracha hot sauce, more or less to taste

vegetable oil

garlic,

onion,

carrots,

broccoli florets

red bell pepper,

green onions, chopped

Thai basil, sliced or chopped

baby corn, drained and rinsed

Cook the noodles according to package instructions. Drain, rinse in cold water and set aside.

Mix all sauce ingredients in a small bowl until combined. Set aside.

In a large skillet or wok, heat the oil over high heat. Add the garlic and cook for about 30 seconds, then add the onion and cook for 1 minute, stirring constantly.

Now add the carrots, broccoli and bell pepper to the skillet, and cook for 2 more minutes.

Add the cooked noodles, green onions and sauce and stir for 1 minute until the sauce is coating the noodles.

Remove from heat and stir in the basil and baby corn. Serve immediately, with more hot sauce or a sprinkle of red pepper flakes, if desired.

To make this in your Instant Pot, do not cook the noodles first. Mix the sauce ingredients in a bowl. Press the sauté button on the IP, then add the oil along with the garlic, onions, carrots, broccoli and red bell pepper. Cook for 2-3 minutes, then turn off the sauté.

Add the sauce and 3 cups of vegetable broth or water,  to the pot, and de-glaze the pan, scraping off any stuck bits. Add the noodles and push them down into the broth so they are mostly covered. Cook at high pressure for 3 minutes, then do a quick release. Open the pot, and give everything a good stir. Add the green onions, basil and corn and cover for 5 more minutes. Toss again and serve immediately.

Instant Pot Option

Easy Vegan Drunken Noodles! This vegan noodle recipe is a must-make if you like drunken noodles. You've gotta try this delicious drunken noodles recipe. Inspired by the Thai favorite, Pad Kee Mao, ready in 30 minutes!

Vegan Drunken Noodles Recipe

soy sauce

lime juice

sriracha

rice noodles, I love the brown rice noodles from Lotus Foods

sesame oil, divided

White or yellow onion, sliced

green cabbage

jalapeño,

Red bell pepper, sliced

Yellow bell pepper, sliced

scallions,

Thai basil leaves, optional

Lime wedges,

Whisk together soy sauce, lime juice, brown sugar and sriracha in a bowl.

Prepare the noodles according to package directions (usually soaking in hot water until al dente).

Heat 1 teaspoon sesame oil in a large wok or pan and add the tofu. Lightly fry until just cooked through, stirring often, about 5 minutes.

Remove the tofu and add the remaining 2 teaspoons sesame oil. Add the onion, cabbage, peppers, garlic and scallions to the pan; stir-fry 8-10 minutes, until soft.

Stir in the prepared noodles, tofu and soy sauce mixture. Toss well and stir fry for another 2 minutes until the vegetables are tender and the noodles are hot.

Stir in the basil leaves. Serve with lime wedges for squeezing.

I just made this tonight and it was delicious!  This is the 3rd or 4th recipe of yours I've tried and all turned out amazing.  I love and appreciate the  complexity you add to each dish with the various ingredients/spices!
Thank you!

Delicious recipe! I'm looking forward to trying some of your other dishes.

I just made this and it was so good!  For my taste, I will lessen the amount of sugar next time.

Savory, sweet, and spicy, drunken noodles are a simple, few ingredient recipe for making oil-free Thai food at home. Add some seared tofu some favorite veggies, or eat these savory noodles alone.

Vegan Spicy Thai Drunken Noodles with Seared Tofu

Package Wide Rice Noodle

extra firm tofu (pressed

Tamari (Liquid Aminos, or Soy Sauce)

Tablespoons Sriracha

Lime juiced

Lime zested

Tablespoons Rice Vinegar

Organic Vegetable Broth

Tablespoons Brown Sugar or substitute maple syrup

Thai Red Chili, diced (more if you like it extra hot)

Yellow Onion (diced)

Garlic (minced)

lime (juiced)

fresh, chopped Thai Basil

The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet

Press tofu ( using a tofu press) thoroughly BEFORE cutting into cubes

Cut tofu into small cubes.

Marinate by covering with the specified tofu marinate indicated above.

Cover and refrigerate for at least an hour

Tofu

I used Taste of Thai Wide Rice Noodles.

Rice noodles are much more delicate and fragile than typical spaghetti noodle.

Place all your rice noodles in a wide mixing bowl.

Bring 4 cups of water to boil.

Pour the boiling water over the rice noodles until they are completely submerged.

Stir to loosen the noodles every few minutes, so they don&#39;t stick together.

When they are completely limp, give them a taste to see if they&#39;re cooked through.

The flat rice noodles might take upwards of ten minutes, depending on thickness.

Pay attention and test the noodles frequently because they&#39;ll become mushy if they overcook.

The noodles are being stir-fried for the drunken noodles, so you want to under-cook them.

They will absorb more moisture and cook the rest once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.

Once the noodles are tender, drain them and run them under COLD water to stop the cooking.

Preparing the Noodles

Whisk Drunken Noodle sauce ingredients together.

When noodles are drained and rinsed in COLD water, pour the sauce over the noodles before cooking.

Stir sauce into the noodles and let sit while you cook the tofu.

Drunen Noodle Sauce

Heat wok to medium-high.

Add onion and garlic, and cook until translucent.

Add red Thai chili pepper.

Add tofu and sauce, and sear tofu.

Let it cook before tossing it around in the wok.

Add rice noodles and sauce to tofu.

Cooking

or substitute cilantro

Add 3/4 cup basil, reserving 1/4 cup for garnish.

Add noodles mixture to a bowl.

Sprinkle with extra basil.

Serve with a wedge of lime.

Serve with a side of red pepper flakes for those who want to add more heat.

I also serve Sriracha on the side because I like it hot. 

Serving

These Vegan Drunken Noodles are bold, saucy, and spicy, with chewy wide rice noodles, golden tofu, and loads of fresh Thai basil. Despite the name, there&#039;s no alcohol involved. These noodles are famously devoured after a night out, but honestly, they’re just as good for a weeknight dinner. Ready in under 30 minutes and better than takeout!

Vegan Drunken Noodles (Pad Kee Mao)

soy sauce ((see notes for sub))

hoisin sauce

lime juice or rice vinegar

light oil (divided (such as canola or vegetable))

red bell pepper (thinly sliced)

shallot (thinly sliced (or ½ yellow onion))

garlic (minced

Thai basil leaves ((or sub regular basil))

Lime wedges and extra hot sauce (for serving)

Make the sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, hoisin, brown sugar, lime juice, and chili sauce. Set aside.

Cook the noodles: Bring a large pot of water to a boil and cook the rice noodles according to package directions. Rinse under cool water and drain well to prevent sticking.

Cook the tofu: In a large nonstick skillet or wok over medium-high heat, heat 1 tablespoon of oil. Add the tofu and pan-fry for 5–7 minutes, turning occasionally, until golden on all sides. Remove from the pan and set aside.

Stir-fry the vegetables: In the same pan, heat the remaining tablespoon of oil. Add the gai lan stems, red pepper, shallot, and garlic. Stir-fry for 2–5 minutes until just tender. Add the gai lan leaves and stir-fry another 1–2 minutes until wilted.

Bring it together: Return the tofu to the pan. Add the drained noodles and pour the sauce over everything. Toss well to coat and stir-fry for 2–3 minutes until everything is evenly coated and heated through.

Finish and serve: Turn off the heat and stir in the Thai basil. Serve hot with lime wedges and extra hot sauce on the side.

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Top 5 vegan drunken noodles recipes from across the web

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The most viewed vegan drunken noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine