Easy Drunken Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Wide rice noodles stir-fried with garlic, vegetables, and Thai basil in a savory-spicy sauce. This vegan version is ready in under 30 minutes and captures authentic pad kee mao flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 16 ounce box wide rice noodles
- 1/2 cup low sodium soy sauce (use tamari for gluten free)
- 1/4 cup seasoned rice vinegar
- 1/4 cup vegan oyster sauce (omit if you don't have it)
- 2 tablespoons Sriracha hot sauce, more or less to taste
- 1/3 cup brown sugar
- 2-3 tablespoons vegetable oil
- 6 cloves garlic, minced
- 1 medium onion, sliced
- 2 large carrots, peeled and cut into rounds
- 2 cups broccoli florets
- 1 red bell pepper, seeded and sliced
- 4 green onions, chopped
- 1 1/2 cups Thai basil, sliced or chopped
- 1 cup canned baby corn, drained and rinsed
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1822mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 533mg
- Calcium
- 84mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1822MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.