Vegan Thai Drunken Noodles
Gluten-free quick-cooking rice noodles mixed in a sweet and spicy Thai sauce with lean chicken, zucchini, fresh garden peppers, carrots and summer basil
Ingredients
Noodles
- 3 garlic cloves, minced
- 1 small onion, chopped
- 1 inch cube of ginger, minced
- 1 green onion, sliced
- 1/2 red pepper, chopped
- 2 tablespoons of vegetable oil
- 2 large handfuls of Thai basil leaves
- 8 oz large rice noodles (about 1/2 standard package)
- 1 Thai chili, finely chopped (or more if you like it really spicy)
- Crushed peanuts and lime wedge on top (optional)
Sauce
- 1 tablespoon of water
- 2 tablespoons of vegetarian oyster sauce
- 1 tablespoon of coconut sugar (can in agave or maple syrup)
- 1 tablespoon of black soy sauce
- 1 tablespoon soy sauce (* use gluten-free soy sauce if necessary)
Instructions
First, cook the rice noodles in a pot of hot water for 2-3 minutes until al dente. They should be a little hard in the center and not be fully cooked.
Then, heat vegetable oil in a large skillet over medium-high heat. Add the garlic and the chili and cook for 1 minute, then add the ginger, onion and pepper and cook for another 2-3 minutes.
Add the noodles to the pot, stirring constantly, and cook for 2 minutes, until the noodles begin to brown lightly on the bottom.
Reduce the heat to medium and add the sauce and the Thai basil leaves, mixing everything together.
Finally, add the green onion and mix, letting it cook lightly for 1 minute.
Serve immediately.
Notes
This recipe is made vegetarian / vegan. If you want to use all the traditional ingredients, you can use fish sauce instead of light soy sauce and regular oyster sauce.
Add an egg if you like! Crack an egg into the pot after adding the vegetables and stir to scramble before adding the noodles.
Make sure to use Thai basil (also known as holy basil) in this recipe! It's not the same as regular basil and can be found at your local Asian grocery store.
Use a large saucepan in preparing this recipe to leave enough space for the ingredients to caramelize.
To make this gluten-free recipe, use gluten-free soy sauce.
