Best Vegan Drunken Noodles Recipes

VEGAN THAI DRUNKEN NOODLES (PAD KEE MAO)

Vegan Thai Drunken Noodles (Pad Kee Mao) image

Thick, chewy rice noodles cooked in a spicy and savoury sauce with garlic, onions, chili, tofu, and lots of fresh basil! Pad Kee Mao or Drunken Noodles are a famous dish in Thailand and you'd usually find them in simple road-side restaurants for take-out! This dish is so easy, vegan, and packed full of flavour!

Provided by Jeeca

Time 30m

Number Of Ingredients 18

Ingredients

1 tbsp coconut sugar (or palm sugar)
2 tbsp hot water
1 tbsp vegetarian mushroom oyster sauce (see notes)
1 tbsp dark soy sauce
1 tbsp soy sauce
2 tbsp vegan fish sauce ((see homemade recipe here))
200 g tofu or other protein of choice (sliced)
200 g dry wide rice noodles (I used 10 mm thick noodles (see notes) OR)
500 g fresh rice noodles
3 tbsp neutral oil (divided)
1/2 medium onion (sliced)
2 green onions (sliced in to 2" long pieces)
3 cloves garlic (minced)
1 small red bell pepper (sliced)
2 tbsp vegan fish sauce
Pinch white pepper (to season the tofu or other protein)
2-3 bird's eye chili (deseeded and sliced (see notes))
1 cup fresh Thai or holy basil leaves, packed (40g)

Steps:

Simply mix everything together in a bowl until the sugar has dissolved and then set it aside. Feel free to adjust the measurements depending on your desired taste.
If using tofu, press the tofu for 8 to 10 minutes to drain out excess water. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.
Afterwards, slice into 1"x2" (2.5 by 5 cm) strips or other shape of choice.
Place the dry rice noodles in a heatproof bowl. Pour in boiling hot water until the noodles are completely submerged.
Leave the noodles to soak in the water for 8 to 10 minutes or until they're not longer translucent and still very chewy. The noodles will turn chewy, white, and pliable. Drain from the water and set aside. I usually like to soak them in the water right before I start cooking so I can directly transfer the freshly soaked noodles in the pan.
If using fresh rice noodles, simply carefully separate these. You may need to run them through some water to separate them easier. If purchasing fresh rice noodles, check with the package instructions for any preparation methods, if any.
Heat a large pan or wok over high heat. Once hot, add in 2 tbsp oil. Sauté the onion, green onions, and garlic for 2 minutes or until tender and translucent.
Add in the bell pepper and cook for 2 to 3 minutes until tender.
Move the veggies to the side of the pan. Add in the remaining 1 tbsp oil.
Over high heat, add in the strips of tofu.
Pour in the vegan fish sauce and white pepper, to season the tofu. Flip over the tofu once golden brown to cook the remaining side.
When the tofu is golden brown, mix it in with the bell peppers and onions.
Move that aside and then quickly add in the chopped chili and fresh basil. Lower the heat to medium high and then mix everything together. Cook for 2 minutes or until the basil is slightly wilted.
Add in the rice noodles noodles to the pan. Then over medium heat, pour in the sauce mixture.
Mix well to completely coat the noodles.
Leave the noodles to simmer over medium high heat or until the sauce starts to boil. Mix every 30 seconds or so to prevent the noodles from sticking to the bottom of the pan. The chewy noodles will continue to cook and absorb the flavours from the sauce!
Turn off the heat and feel free to mix in more fresh basil leaves and chopped chili if you'd like!
Serve hot and enjoy!

Nutrition Facts : Calories 352 kcal, Carbohydrate 26 g, Protein 4 g, Fat 21 g, SaturatedFat 2 g, TransFat 1 g, Sodium 1326 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 19 g, ServingSize 1 serving

VEGAN DRUNKEN NOODLES

Vegan Drunken Noodles image

Classic drunken noodles are the dish some say made me famous but my vegan friends were always angry that they could never try it. I made this version for them and I like it just as much as the original. If you prefer, you can sub in marinated firm tofu that's vacuum packed for the tofu in water.

Provided by Jet Tila

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 15

Ingredients

5 tablespoons (75 ml) Chinese sweet soy sauce
3 tablespoons (45 ml) Chinese vegetarian oyster sauce
3 tablespoons (45 ml) Thai soybean sauce (the label will say, "seasoning sauce"; see Cook's Note)
2 tablespoons (30 g) vegan sugar
2 teaspoons (10 ml) Sriracha
2 teaspoons (10 g) minced garlic
6 to 8 Thai basil leaves, thinly sliced
3 tablespoons (45 ml) canola or peanut oil
2 to 3 garlic cloves, minced
1 to 2 serrano chiles, thinly sliced
5 ounces (145 g) extra-firm tofu in water, drained and diced
1/2 medium white onion, sliced
3 to 4 cups (675 to 910 g) fresh rice noodles, separated
1 cup (240 g) loosely packed Thai basil leaves
1/2 cup (120 g) grape tomatoes, halved

Steps:

For the sauce: Combine the sauce ingredients in a small bowl, stir together, then set aside.
For the noodles: Heat the oil in a medium sauté pan over medium-high heat. At the first whisp of white smoke, cook the garlic and serrano, stirring, until the garlic is light brown, about 1 minute. Add the tofu and onions, stirring constantly, until the tofu starts to brown, 1 to 2 minutes. Add the noodles and cook, tossing, until the noodles are soft and slightly browned on the edges, about 2 minutes. Add the sauce, basil, and tomatoes. Cook, tossing to combine, until the noodles completely absorb the sauce, 3 to 5 minutes.