Gather up these ingredients before you get started. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Rice noodles – You can use wide or thinner pad Thai style, whichever you prefer. (Typically, restaurants use wider noodles.)
Toasted sesame oil or vegetable oil – Toasted sesame oil will add some subtle nutty flavour.
Onion and garlic
Red chili – Or chili flakes. Add as much or as little as you like, depending on your heat tolerance.
Zucchini and red bell pepper – you can also use bok choy, or even tofu!
Basil – For the correct flavour, holy basil is best but you can also use Thai basil. You might want to
start with a smaller amount, though, because it has a stronger flavor than more common sweet
basil.
Sauce – Soy sauce, hoisin sauce, brown sugar, and rice vinegar. Be sure to use unseasoned rice vinegar, which doesn’t have added sugar.
Lime wedges
How to Make Drunken Noodles
If you plan on making this vegan drunken noodles recipe, you’ll find the full instructions in the recipe card below. This is just an overview!
Cook the noodles. Follow the package instructions, then drain and rinse the noodles in cold water.
Make the sauce. Whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, and toasted sesame oil.
Cook the vegetables. Heat the sesame oil in a skillet or wok set over medium-high heat. Stir-fry the onion, garlic, and chili until the garlic is fragrant. Add the zucchini and pepper and cook for 3 to 4 minutes.
Add the noodles and sauce. Stir the sauce and noodles into the skillet and cook for 1 to 2 minutes, then add the basil and cook until the leaves wilt.
Serve. Plate the drunken noodles and serve with lime wedges.
Helpful Tips
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
