Description
Discover a quick and flavorful Thai Drunken Noodles recipe featuring fresh veggies, herbs, and plant-based ingredients for a satisfying dinner. This vibrant dish perfectly balances spicy, savory, and fresh flavors, tossed with wide rice noodles and a colorful medley of vegetables. Ideal for busy weeknights, it offers customizable spice levels and protein options to delight diverse tastes.
Ingredients
Scale
Noodles
- 200g wide rice noodles
Aromatics & Sauces
- 3 garlic cloves, minced
- 2 red chili peppers, sliced
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp soy sauce (natural)
- 1 tbsp apple cider vinegar
- 2 tbsp vegetable oil
Vegetables
- 1 cup mixed bell peppers, sliced
- 1 medium onion, thinly sliced
- 1 handful fresh Thai basil leaves (plant-based)
Protein Options
- 150g plant-based protein (tofu or seitan), cubed (optional)
Instructions
- Prepare the Rice Noodles: Soak the wide rice noodles in warm water for about 20 minutes until soft but still slightly firm to the bite. Drain the noodles well to prevent mushiness during stir-frying.
- Stir-fry Aromatics: Heat vegetable oil in a large wok or frying pan over medium-high heat. Add minced garlic and sliced red chili peppers, stirring for about 30 seconds until fragrant and lightly golden.
- Cook the Vegetables and Protein: Add sliced onions, mixed bell peppers, and your choice of plant-based protein to the pan. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp and protein is cooked through.
- Combine Noodles and Sauce: Add the drained rice noodles to the pan, then pour in vegetarian Worcestershire sauce (natural), soy sauce (natural), and apple cider vinegar. Toss everything quickly to coat the noodles evenly and heat through.
- Add Fresh Basil: Turn off the heat, fold in fresh Thai basil leaves, allowing their aroma to infuse the dish. Serve immediately while steaming hot.
Notes
- Use fresh veggies and herbs for the best vibrant flavor and texture.
- Do not over-soak noodles to maintain their firmness.
- Cook on high heat for quick and flavorful stir-frying without soggy vegetables.
- Adjust spice levels gradually by adding chopped chilies according to taste.
- Use a large pan to allow noodles to toss freely for even cooking.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Thai Drunken Noodles, Thai noodles, plant-based Thai recipe, spicy noodles, gluten free Thai dish, vegetarian Thai food, quick stir-fry
