Vegan Drunken Noodles

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!

Course Main Course

Cuisine American, Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 425

Author Elizabeth

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

*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.

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