Go Back
–+ servings
Spicy Vegan Drunken Noodles

Spicy Vegan Drunken Noodles for a Flavor-Packed Feast

A quick and flavorful dish that brings the heat and heart of Thailand to your kitchen with Spicy Vegan Drunken Noodles.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Rice Noodles Consider brown rice noodles for a healthier twist.
For the Vegetables
  • 2 medium Bell Peppers Any variety will work.
  • 1 cup Thai Basil Fresh is best, but dried can stand in.
For the Protein
  • 14 oz Firm Tofu Use firm tofu for optimal texture.
For the Sauce
  • 3 tbsp Soy Sauce or Tamari Opt for gluten-free tamari for celiac-friendly option.
  • 2 tbsp Sweet Chili Sauce Adjust according to your preferred level of spice.
For Sautéing
  • 2 tbsp Vegetable Broth or Water Use this to sauté the vegetables.

Equipment

  • nonstick pan
  • Wok

Method
 

Step-by-Step Instructions for Spicy Vegan Drunken Noodles
  1. Soak the rice noodles in hot water for about 8-10 minutes until soft. Drain and set aside.
  2. Heat a nonstick pan or wok over medium-high heat, adding a splash of vegetable broth or water. Sauté cubed firm tofu for about 6-8 minutes until golden brown.
  3. In the same pan, add more broth or water and toss in chopped bell peppers. Sauté for about 4-5 minutes until tender but crisp.
  4. Add soaked noodles, sautéed tofu, soy sauce, and sweet chili sauce to the pan. Toss everything for an additional 2-3 minutes until heated through.
  5. Remove from heat and garnish with freshly torn Thai basil leaves. Adjust seasoning with extra soy sauce if desired, and serve hot.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 25IUVitamin C: 90mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain noodle texture. Avoid freezing for optimal texture.

Tried this recipe?

Let us know how it was!