Drunken Noodles

Drunken Noodles, or Pad Kee Mao, is a flavorful vegan Thai pasta dish that combines stir-fried rice noodles with an array of colorful vegetables and a spicy, aromatic sauce. This dish is perfect for those who crave a balance of heat and umami in a quick and easy meal.

Ingredients

• Rice noodles - 200 grams
• Vegetable oil - 2 tablespoons
• Garlic, minced - 3 cloves
• Red bell pepper, sliced - 1 medium
• Carrot, julienned - 1 medium
• Broccoli florets - 100 grams
• Baby corn, sliced - 100 grams
• Fresh basil leaves - 1 cup
• Soy sauce - 3 tablespoons
• Oyster sauce (vegan) - 2 tablespoons
• Chili paste - 1 tablespoon
• Lime juice - 1 tablespoon
• Sugar - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the rice noodles according to package instructions until al dente. Drain and set aside.
2. In a large pan or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the sliced red bell pepper, julienned carrot, broccoli florets, and baby corn to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, vegan oyster sauce, chili paste, lime juice, sugar, salt, and black pepper.
5. Add the cooked rice noodles to the pan with the vegetables. Pour the sauce over the noodles and toss everything together until well combined and heated through, about 2-3 minutes.
6. Remove from heat and stir in the fresh basil leaves until wilted. Serve hot.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 80 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber which aids digestion.
• Contains plant-based protein from rice noodles and vegetables.

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