Get ready to embark on a culinary adventure that will transport you straight to the vibrant streets of Thailand – without leaving your kitchen! Our Vegan Thai Drunken Noodles are not just a meal, they're a sensory experience that combines bold flavors, incredible textures, and plant-based magic. Whether you're a seasoned vegan foodie or just looking to spice up your dinner routine, this recipe promises to deliver a punch of authentic Thai street food excitement that will have everyone at the table begging for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (vegan)
- 1 teaspoon chili paste
- Fresh basil leaves for garnish
Instructions
- Begin by preparing the rice noodles according to the package instructions. Typically, this involves soaking them in hot water for about 10-15 minutes until they are softened. Once done, drain and set aside.
- While the noodles are soaking, gather all your ingredients. Mince the garlic, slice the bell pepper, and wash the broccoli florets. This will help streamline your cooking process.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the sliced bell pepper to the skillet and stir-fry for 2-3 minutes until it starts to soften. Then, add the broccoli florets and continue to stir-fry for another 3-4 minutes until the broccoli is bright green and tender-crisp.
- Once the vegetables are cooked, add the softened rice noodles to the skillet. Toss everything together to combine.
- In a small bowl, mix together the soy sauce, vegan oyster sauce, and chili paste. Pour this sauce over the noodle and vegetable mixture, tossing everything together to ensure the noodles are evenly coated.
- Continue to stir-fry for an additional 2-3 minutes, allowing the noodles to absorb the flavors and heat through. If the mixture seems too dry, you can add a splash of water or more soy sauce to help moisten it.
- Once everything is well combined and heated through, remove the skillet from the heat. Serve the Vegan Thai Drunken Noodles hot, garnished with fresh basil leaves.
- Enjoy your delicious Vegan Thai Drunken Noodles!
Tips
- Noodle Preparation is Key: Soak your rice noodles just until they're pliable but not mushy. Overcooked noodles can turn your dish into a soggy mess.
- High Heat is Your Friend: Use a wok or large skillet on medium-high heat to achieve that authentic stir-fried texture and prevent ingredients from getting soggy.
- Mise en Place Matters: Have all your ingredients chopped and ready before you start cooking. Stir-frying moves quickly, and you don't want to burn your garlic while chopping peppers.
- Customize Your Spice Level: Adjust the chili paste to suit your heat tolerance. Start with less and add more if needed.
- Fresh Basil is Non-Negotiable: The fresh basil leaves aren't just a garnish – they're a crucial flavor component that brings the entire dish to life.
- Don't Overcrowd the Pan: Stir-fry in batches if necessary to ensure each ingredient gets properly caramelized and nothing steams instead of fries.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
