These flavorful Vegan Drunken Noodles are done in just 30 minutes. You could top this vegan udon noodle recipe with tofu for a balanced meal. In partnership with Annie Chun’s!
Vegan Drunken Noodles Recipe
If you love Thai food as much as I do (which is, like, a lotttttt), you are going to want to face-plant into a plate of these vegan drunken noodles. I dare you to resist them – I bet you can’t do it!
I’m partnering with Annie Chun’s for this vegan drunken noodles recipe, which features their Organic Udon Noodles. Guess what’s cool about them?! Not only are they delicious with restaurant-like quality, but they come fully cooked right out of the bag! Which means the time between when you get cravings for Thai-inspired drunken noodles —> when you get to eat those noodles is even shorter. Heck yes!
What are Drunken Noodles?
Drunken noodles, or pad kee mao, is a Thai noodle stir fry. It’s spicy with lots of umami flavor. The recipe is typically made with chicken, oyster sauce, and fish sauce, but today we’re making a vegan pad kee mao.
Drunken Noodles Ingredients
Traditional pad kee mao has chicken, oyster sauce, and fish sauce. However, with a few simple swaps, we can easily make these tasty drunken noodles vegan! Here’s everything you’ll need:
- Veggies. We’re using onion, garlic, carrots, bell pepper and broccoli. Feel free to mix up the vegetables you use. Just make sure you’ve got 3 cups of sliced vegetables.
- Basil. This is a staple in any drunken noodles recipe. I highly recommend using fresh basil, and if you can find Thai basil, then even better! Head over to support your local Asian grocery store to find them!
- Annie Chun’s Organic Udon Noodles. Rice noodles are traditional to pad kee mao. However, we’re using Annie Chun’s Organic Udon Noodles, which are thick and chewy and fully cooked right out of the bag (!!!). These noodles soak up the flavors of the sauce beautifully.
- Soy sauce. Here’s a hack: buy regular soy sauce, then dilute it with water to make your own low-sodium soy sauce.
- Vegan fish sauce. I like this DIY vegan fish sauce. This adds a distinct umami flavor to these vegan drunken noodles.
- Sugar. Just a pinch! This well help create a nice texture in the sauce, allow the flavors to caramelize and balance out all the salty, savory flavors in this vegan udon noodle recipe.
- Sriracha. You can also use Bird’s eye chili (Thai chili), which is traditional to drunken noodles.
Also, I recommend topping these drunken udon noodles with grilled or fried tofu or some other vegan protein to create a balanced meal.
How to Make Vegan Drunken Noodles
I know I say this about literally *all* of my recipes, but the directions for these Thai-inspired vegan drunken noodles could not be simpler, especially since we’re using pre-cooked Annie Chun’s Organic Udon Noodles. It’s as easy as 1, 2, 3 – literally.
- First, saute all your vegetables. Add the basil and let it wilt.
- Next, add the Organic Udon Noodles and sauce ingredients. Stir.
- Finally, devour a plate of vegan drunken noodles!
If you’re going to serve these drunken udon noodles with tofu, I recommend cubing it and baking it before you get started on the noodles. Then, the tofu will be ready by the time the noodles are done!
More Vegan Stir Fry Noodles
Also, if you’re looking for more recipes with a similar flavor profile to these vegan drunken noodles, I’ve got you:
- Easy Vegetable Lo Mein (Chinese-inspired)
- Takeout-Style Tofu and Broccoli (Chinese-inspired)
- Orange Tempeh (Chinese-inspired)
- Teriyaki Tempeh and Vegetables (Japanese-inspired)
- Vegan Teriyaki Sushi Burrito (Japanese-inspired)
Vegan Drunken Noodles
These flavorful Vegan Drunken Noodles are done in just 30 minutes. You could top this vegan udon noodle recipe with tofu for a balanced meal.
- 1 tablespoon oil
- 1/2 yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 medium carrot, thinly sliced
- 1 cup broccoli, chopped
- 1/2 bell pepper, thinly sliced
- 1 cup fresh basil, chopped
- 12 ounces Annie Chun’s Organic Udon Noodles
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon vegan fish sauce (optional)
- 1 teaspoon sugar
- 1/2 – 1 teaspoon Sriracha
- Pinch red pepper flakes
- Sliced green onions
- In a large skillet or wok over medium heat, add oil. When hot, add onion. Cook for 7 minutes, stirring, until onion is lightly browned. Add carrot, broccoli, and bell pepper; stir. Cook for 7 minutes, until vegetables are tender. Add basil; stir until wilted.
- Add Annie Chun Organic Udon Noodles, soy sauce, water, vegan fish sauce, sugar, Sriracha, and red pepper flakes; stir. Turn heat to low. Cook for 3 minutes.
- Top with sliced green onions.
Thanks to Annie Chun’s for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for your support!