A delicious vegan drunken noodles recipe in a sweet and spicy sauce that comes together in about 20 minutes.
If you enjoy Thai flavors, this quick homemade version of pad kee mao (drunken noodles) is an easy weeknight winner.
Drunken noodles are similar to Pad Thai: wide rice noodles stir-fried with vegetables in a bold, slightly sweet and spicy sauce. Despite the name, drunken noodles contain no alcohol—the name refers more to their bold, rousing flavor and their reputation as a late-night or hangover-friendly dish.
This recipe is inspired by Thai cuisine rather than strictly traditional, and it’s designed to be approachable using common ingredients you can find at most grocery stores or local Asian markets.
If you love noodles, try this dish as a base to experiment with proteins or extra vegetables. It pairs well with tofu, tempeh, or simply more seasonal produce for a satisfying, plant-based meal.
Why You’ll Love this Recipe
- Ready in 20 minutes.
- Slightly sweet, spicy and savory.
- Easy to customize with extra vegetables or plant protein.
- Fragrant, saucy and satisfying.
- Vegetarian and vegan.
What are drunken noodles?
Drunken noodles, or pad kee mao, are a popular Thai stir-fry made with wide rice noodles, aromatic herbs and a bold sauce. The origins of the name are debated: some say it’s a perfect late-night dish made from pantry staples, others say the spice stands out even after a night of drinking, or that the heat makes you feel tipsy.
Traditional versions often include meat such as chicken and holy basil. This recipe keeps the flavors and texture similar while staying fully vegan—you can add your preferred protein if desired.
Ingredients
- Soy sauce or tamari: regular or low-sodium soy sauce, tamari or coconut aminos work.
- Dark soy sauce: darker, thicker and slightly sweeter; it adds color and depth. If you don’t have it, use more regular soy sauce.
- Vegetarian oyster sauce: brands like Lee Kum Kee, Wan Ja Shan, or plant-based alternatives work well.
- Coconut sugar: or substitute brown sugar or maple syrup.
- Onion: white or yellow, thinly sliced.
- Thai chilies: small red chilies are traditional; remove seeds for less heat or substitute jalapeño.
- Thai basil: Thai or holy basil is best; Italian basil can be used if needed but the flavor will differ.
- Wide rice noodles: fresh is ideal, but dried wide rice noodles work fine. Look for labels like banh pho, rice stick, or rice vermicelli.
See the recipe block below for the full ingredient list with measurements.
Variations & Additions
- Extra vegetables: broccoli, carrot, bok choy, spinach, snow peas, mushrooms or baby corn all work well.
- Tofu: bake or pan-fry extra-firm tofu and add it to the stir-fry when you add the sauce.
- Tempeh: pan-fried or prepared tempeh can be tossed in with the noodles and sauce.
- Nuts: crushed peanuts or cashews make a great garnish; add earlier if you prefer them softened.
Step-by-Step Instructions
Step 1: Soak or cook the rice noodles according to package directions. For dried noodles, place in a large bowl and cover with hot water for 10–15 minutes until just tender. Drain and rinse. Don’t over-soak—the noodles finish cooking in the pan.
If you can get fresh wide rice noodles from an Asian grocery store, they’re excellent. Dried wide rice noodles are a fine substitute and are widely available.
Once the noodles are al dente, drain and set aside. A quick tip: start the noodle soak first, then chop vegetables and mix the sauce so the stir-fry can proceed quickly once the noodles are ready.
Step 2: Whisk all sauce ingredients together in a small bowl until sugar dissolves. Give it another stir just before adding to the pan.
Step 3: Heat 1 1/2 tablespoons neutral oil (avocado or other) in a large pan or wok over medium-high heat. Add sliced onion, bell pepper, cabbage and green onions. Stir-fry 4–6 minutes until vegetables are tender-crisp. Add minced garlic and cook 1 more minute, stirring constantly.
Step 4: Add the drained noodles, sauce, Thai basil and sliced chilies. Toss everything together (tongs work well) and cook 1–2 minutes until the noodles absorb most of the sauce and are heated through.
Divide the noodles between bowls, garnish with extra basil and chilies if desired, and serve with lime wedges for squeezing over each bowl.
Recipe FAQs
Fresh wide rice noodles are ideal and typically found refrigerated at Asian markets. If unavailable, dried wide rice noodles work well; regular rice noodles are an acceptable substitute.
Common choices include cabbage, broccoli, carrot, bok choy, mushrooms, baby corn, green onion and bell pepper. This recipe uses cabbage, onion, green onion and bell pepper, but feel free to adapt.
Yes—use gluten-free tamari or coconut aminos in place of soy sauces and find a gluten-free vegetarian oyster sauce if needed. Most other ingredients are naturally gluten-free.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a pan or microwave until warmed through. Freezing is possible but the texture is best fresh.
Cooking Tips
- Measure the sauce: Accurate measurements for the sauce help maintain the right balance of sweet, salty and umami.
- Mise en place: Prep all ingredients before you start—stir-frying moves quickly.
- Serve fresh: Rice noodles absorb sauce as they sit, so they’re best eaten right away.
- Use a large pan or wok: Give the ingredients room to fry rather than steam for better texture and flavor.
Vegan Drunken Noodles
Ingredients
For the Sauce
- 2 tbsp soy sauce or tamari
- 2 tbsp dark soy sauce*
- 4 tbsp vegetarian oyster sauce**
- 2 tbsp coconut sugar
- 2 tbsp water
- Pinch chili flakes
For the Stir Fry
- 8 oz wide rice noodles
- 1 ½ tbsp neutral oil (avocado or similar)
- 1 small white onion, thinly sliced
- 4–5 green onions, cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 3 cups chopped green cabbage (about 300 g)
- 1–2 Thai red chilies, seeds removed and thinly sliced
- 1 cup fresh Thai basil or holy basil, plus more for serving
- Lime wedges for serving (optional)
Instructions
- Soak the noodles: Soften noodles in hot water for 10–15 minutes until just tender, drain and set aside. They should be al dente as they finish cooking in the pan.
- Make the sauce: Combine all sauce ingredients in a small bowl and whisk until the sugar dissolves.
- Stir-fry the vegetables: Heat oil in a large skillet or wok over medium-high heat. Add onion, green onion, bell pepper and cabbage. Cook 4–5 minutes until tender-crisp.
- Add the garlic: Stir in garlic and cook 1 minute until fragrant.
- Add noodles and sauce: Toss in the drained noodles, sauce, basil and chilies. Stir and toss for 1–2 minutes until heated through and noodles absorb the sauce.
- Serve: Divide among bowls, garnish with extra basil and chilies if desired, and serve with lime wedges.
Notes
*You can use 4 tbsp regular soy sauce in place of the dark soy if needed; dark soy adds color and a touch of sweetness.
**Look for vegetarian oyster sauce from brands like Lee Kum Kee or other plant-based alternatives.
Fresh wide rice noodles are preferred if available; dried wide rice noodles are an easy and suitable substitute.
Nutrition
Serving: 1/4 of recipe — Calories: 342 kcal; Carbohydrates: 65 g; Protein: 7 g; Fat: 6 g; Fiber: 4 g; Sugar: 11 g.