Spicy Vegan Drunken Noodles : A Quick & Flavorful Thai-Inspired Dish

Craving a spicy and flavorful noodle dish? These Vegan Drunken Noodles are a plant-based twist on the classic Pad Kee Mao, a popular Thai street food known for its bold flavors and irresistible chewiness. This dish combines stir-fried rice noodles, crisp vegetables, and a rich umami sauce that’s both sweet and spicy.

Despite the name, there’s no alcohol in Drunken Noodles! The name comes from the idea that the dish is so spicy and satisfying, it’s often enjoyed with a cold drink. Perfect for a quick weeknight meal, this recipe is easy to make in just 25 minutes using simple ingredients.

Whether you love spicy food or prefer a milder kick, this dish is completely customizable—adjust the spice level to your liking! Plus, it’s naturally vegan, dairy-free, and can be made gluten-free with the right noodle and sauce choices.

Why You Will Love Making This Recipe

1. Bold & Spicy Thai-Inspired Flavor

A perfect balance of sweet, savory, and spicy makes this dish incredibly addictive.

2. Quick & Easy – Ready in 25 Minutes

With minimal prep and simple cooking steps, this is an ideal weeknight meal.

3. Completely Vegan & Customizable

Made with plant-based ingredients, and you can adjust the spice level to taste.

4. Naturally Dairy-Free & Can Be Gluten-Free

Use gluten-free soy sauce or tamari to keep it fully gluten-free.

5. Packed with Veggies & Protein Options

Bell peppers, Thai basil, and tofu add nutrients and texture.

Save

Ingredients

For the Sauce:

3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon dark soy sauce (optional for color and depth)
1 tablespoon hoisin sauce
1 tablespoon maple syrup or brown sugar
1 teaspoon rice vinegar
1 teaspoon sriracha (adjust for spice level)
1/2 teaspoon crushed red pepper flakes (optional)

For the Noodles & Stir-Fry:

8 oz wide rice noodles
1 tablespoon sesame oil (or water for oil-free cooking)
3 cloves garlic, minced
1 small onion, sliced
1 red bell pepper, sliced
1 cup mushrooms, sliced
1/2 cup baby corn (optional)
1 block firm tofu, cubed (or use tempeh or seitan)
1/2 cup Thai basil leaves (or regular basil)
2 green onions, chopped
Lime wedges for serving

Equipment Used

Large pot for boiling noodles
Large skillet or wok
Mixing bowls
Tongs for tossing noodles

Directions & Instructions

1. Prepare the Noodles

Cook the rice noodles according to package instructions.
Drain and rinse under cold water to prevent sticking.

2. Make the Sauce

In a small bowl, whisk together soy sauce, dark soy sauce, hoisin sauce, maple syrup, rice vinegar, sriracha, and red pepper flakes.

3. Stir-Fry the Veggies & Tofu

Heat sesame oil in a large skillet or wok over medium heat.
Add garlic and onion, sauté for 1-2 minutes until fragrant.
Add bell peppers, mushrooms, and baby corn, stir-fry for another 2-3 minutes.
Add cubed tofu, tossing gently to brown.

4. Combine Everything

Add the cooked rice noodles to the skillet.
Pour in the sauce, tossing everything together to coat evenly.
Stir in Thai basil leaves and green onions, cooking for 1 more minute.

5. Garnish & Serve

Remove from heat and serve immediately.
Garnish with lime wedges and extra Thai basil.
Enjoy your spicy, delicious Vegan Drunken Noodles!

Save

Nutritional Information

Each serving of Vegan Drunken Noodles provides:

Calories: ~400 per serving
Protein: ~12g
Fiber: ~5g
Healthy Carbs: From rice noodles and veggies
Rich in Antioxidants & Vitamins from bell peppers and basil

This dish is low in fat, packed with plant-based protein, and full of bold Thai-inspired flavors. For a healthier option, use brown rice noodles or add extra vegetables.

Prep Time and Cook Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Make it Gluten-Free: Use tamari instead of soy sauce.
Extra Protein: Use tempeh, seitan, or chickpeas.
Make it Nut-Free: Skip the hoisin sauce if it contains peanuts.
Add More Veggies: Try broccoli, zucchini, or carrots.
Lower the Spice: Reduce the sriracha and red pepper flakes.

Frequently Asked Questions

Why are they called Drunken Noodles?

The name comes from their spicy flavor—traditionally enjoyed with a cold drink!

Can I make this dish oil-free?

Yes! Sauté the veggies using vegetable broth or water instead of oil.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Can I freeze this dish?

Not recommended—rice noodles don’t freeze well and may turn mushy when reheated.

Pro Tips By Lyndy

Don’t overcook the noodles—they will continue softening in the sauce.
Use fresh Thai basil for an authentic flavor boost.
For extra umami, add a splash of soy sauce right before serving.
Let the tofu crisp up before adding the sauce for a better texture.

Serving Suggestions

Pair with fresh spring rolls for a full Thai-inspired meal.
Serve with a side of steamed veggies for extra nutrition.
Garnish with crushed peanuts for added crunch.