These Vegan Drunken Noodles are a plant-based take on the Thai classic, made with rice noodles, tofu, vegetables, and a simple sauce. They're bold, saucy, and perfect for a fast weeknight dinner. Ready in less than 30 minutes!
These weeknight friendly vegan drunken noodles are the perfect balanced dinner. With veggies, protein, carbs, and tons of flavor!
Drunken noodles are a noodle dish with a simple sweet-salty sauce. They are called drunken because they are known as food that pairs well with alcohol or to eat after a night of drinking.
Personally, I don't drink and just love the flavors of the noodles! They are delightfully saucy. And that perfect savory-salty-sweet balance.
And a dish that's ready in 30 minutes is my kind of weeknight meal!
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Why You'll Love These Vegan Drunken Noodles
- Dietary needs - this recipe is totally vegan, and easily made gluten-free, oil-free, and refined sugar-free
- Weeknight Friendly - comes together quickly with minimal prep
- Simple sauce - just soy sauce and sweetener!
- Customizable - try a different protein or add your favorite veggies. Great for using whatever is left in your fridge!
- Balanced Meal - carbs, veggies, and plant-based protein in one bowl
- Meal Prep Ready - reheats well for lunches
Ingredient Notes & Substitutions
- Wide Rice Noodles: traditionally this dish is made with wide rice noodles. I used a medium size noodle because that's what I could find. Feel free to use any rice noodle or other noodle you prefer.
- Sesame Oil: optional, to fry the tofu
- Super Firm Tofu: super firm tofu is a vacuum-packed tofu that does not require any pre-pressing - if you like a solid, firm tofu, look for super firm. Extra firm also works - you can press it if you want, or just make the recipe as-is. Feel free to also use tempeh or seitan (my seitan chicken would be great here!)
- Veggies: carrot, bell pepper, onion, scallions, baby corn, garlic. This recipe is great for using leftover veggies or frozen veggies. Feel free to use whatever you like and have on hand. Other ideas: snap peas, mushrooms, green beans, cabbage
- Thai or Regular Basil Leaves: this dish is traditionally made with Thai basil, but Thai basil is often unavailable in American grocery stores. I used regular basil for the dish and photographs. Substitute regular basil 1:1.
Sauce Ingredients
- Soy Sauce, Tamari, or Liquid Aminos: use whatever you have. For gluten free, be sure to use tamari or liquid aminos
- Sweetener: like agave, maple syrup, or brown sugar. I used agave, but feel free to use your preferred sweetener.
- Rice Vinegar
- Vegan Fish Sauce: I happened to have some of this on hand - it can add a bit more umami flavor, and mimics fish or oyster sauce that is traditionally used in this dish, But it's totally optional. If you don't have it, skip it
Step-By-Step Instructions
Step 1. In a small bowl, whisk together the sauce ingredients. Set aside.
Step 2. Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until just al dente - they will cook more when you add them to the pan.
Step 3. Cook the tofu. In a large skillet over medium high heat, heat the sesame oil if using. Add the tofu and cook for 5 minutes, stirring occasionally, until golden brown. Remove from the pan and set aside.
Step 4. Add the carrot, pepper, onion, scallions, baby corn, and garlic to the pan, still over medium high heat. Cook, stirring occasionally for 5 minutes.
Step 5. Add the cooked noodles, and prepared sauce to the pan. Stir well and simmer for 2-3 minutes.
Step 6. Remove from the heat and add the tofu back in along with the basil leaves. Serve with a garnish of fresh basil and a drizzle of soy sauce.
Pro Tip: Undercook rice noodles slightly. they'll finish cooking in the sauce and won't turn mushy.
FAQ & Expert Tips
The dish is known for being 'drunk food' - as in, you eat this meal to help when you're drunk. There is no alcohol in the noodles themselves. I personally do not drink and just love the meal for its flavor.
Store in an airtight container in the fridge for up to a week.
Recipe Prayer
Thank you God for this nourishing weeknight meal. Allow this meal to fuel our bodies. Amen.
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📖 Recipe
Vegan Drunken Noodles
Ingredients
- 16 Ounces Wide Rice Noodles
- 2 Teaspoons Sesame Oil optional
- 1 16 Ounce Block Super Firm Tofu
- 1 Medium Carrot julienned or sliced
- 1 Medium Bell Pepper sliced
- 1 Medium Yellow Onion sliced
- 1 Bunch Scallions sliced
- 1 15 Ounce Can Baby Corn
- 4 Cloves Garlic minced
- 1 Cup Thai or Regular Basil Leaves*
Sauce
- ¾ Cup Soy Sauce, Tamari, or Liquid Aminos
- 6 Tablespoons Agave, Maple Syrup, or Brown Sugar
- 1 Tablespoon Rice Vinegar
- 1 Teaspoon Vegan Fish Sauce optional
Instructions
- In a small bowl, whisk together the sauce ingredients. Set aside.
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until just al dente - they will cook more when you add them to the pan.
- Cook the tofu. In a large skillet over medium high heat, heat the sesame oil if using. Add the tofu and cook for 5 minutes, stirring occasionally, until golden brown. Remove from the pan and set aside.
- Add the carrot, pepper, onion, scallions, baby corn, and garlic to the pan, still over medium high heat. Cook, stirring occasionally for 5 minutes.
- Add the cooked noodles, and prepared sauce to the pan. Stir well and simmer for 2-3 minutes.
- Remove from the heat and add the tofu back in along with the basil leaves. Serve with a garnish of fresh basil and a drizzle of soy sauce.
Notes
Nutrition
Nutrition information is an estimate.
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