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Thai Drunken Noodles

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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!

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Thai Drunken Noodles

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Ingredients

Scale

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*

 

Instructions

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.

Notes

*I use the Gourmet Garden ginger paste in a tube found in the produce section