Vegetarian Drunken Noodles

Vegetarian Drunken Noodles is a vibrant Thai pasta dish that combines stir-fried wide rice noodles with a medley of vegetables and a flavorful sauce. This dish is both satisfying and packed with aromatic herbs and spices.

Ingredients

• Wide rice noodles - 150 grams
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Red bell pepper - 1, sliced
• Carrot - 1 medium, julienned
• Broccoli florets - 100 grams
• Sugar snap peas - 100 grams
• Soy sauce - 3 tablespoons
• Oyster sauce (vegetarian) - 2 tablespoons
• Thai basil leaves - 1 cup, loosely packed
• Lime juice - 1 tablespoon
• Chili flakes - 1 teaspoon (adjust to taste)
• Salt - to taste

Steps

1. Cook the wide rice noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the sliced red bell pepper, julienned carrot, broccoli florets, and sugar snap peas. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp.
5. Add the cooked rice noodles to the skillet along with the soy sauce, oyster sauce, lime juice, and chili flakes. Toss everything together and stir-fry for another 2-3 minutes until heated through.
6. Remove from heat and stir in the Thai basil leaves, allowing them to wilt slightly.
7. Taste and adjust seasoning with salt or additional soy sauce if needed.
8. Serve hot, garnished with extra basil leaves or lime wedges if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• Rich in vegetables, providing essential vitamins and minerals.
• High in fiber which supports digestive health.

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