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