This Thai Drunken Noodles recipe may not be totally authentic, I modified a few things to make it vegan but it’s still really, really delicious! If you want a non-vegan version, it’s simple to adjust by swapping out the vegan version of some of the ingredients with regular, non-vegan versions. I love that it’s flexible and you can add whatever veggies you want as well!
To make these Thai Drunken Noodles vegan, I used store-bought vegan “chicken” pieces (you could also use tofu, soy curls, etc.), swapped out fish sauce for a vegan version and instead of oyster sauce I used hoisin sauce – not typical in drunken noodles but still tasty! I couldn’t find wide rice noodles so I just used regular ones, like I use for Pad Thai, still yummy!Print
Thai Drunken Noodles
1 pkg. wide rice noodles
Vegan chicken strips (or tofu)
Assorted vegetables of choice – I used broccolini, carrots, red bell pepper, onion
1 can baby corn, drained
handful basil, chopped
2 green onions, sliced, for garnish
Lime wedges, for garnish
For the Sauce:
- 1/4 C. soy sauce
- 1 Tbls. fish sauce (vegan version if desired)
- 1 Tbls. brown sugar
- 1 Tbls. hoisin sauce (use oyster sauce if not vegan)
- 1 tsp. garlic chile sauce (could use Sriracha)
- 1 tsp. grated ginger*
Prepare rice noodles according to package directions, set aside.
In small bowl, combine sauce ingredients and set aside.
Stir-fry in a little oil the “chicken” pieces with a splash of soy sauce. Remove from wok.
Add a bit more oil and stir-fry veggies. Add “chicken” pieces, noodles and sauce. Toss to combine and cook for minute more to coat veggies and noodles. Garnish with sliced green onions and more chopped basil.
*I use the Gourmet Garden ginger paste in a tube found in the produce section