This super easy vegan/vegetarian drunken noodles recipe is great for meal prep or when you're in a hurry. They'll last for days in the fridge & are so yummy!
handful fresh Thai basilregular basil is fine too1 large carrot, peeled into ribbons
lime wedges for serving
red Thai chilifinely sliced, seeds removed (optional)
Instructions
Cook the rice noodles according to package directions. Drain.
Into a medium-sized bowl combine your liquid soy seaning, dark soy sauce, vegan fish sauce, hot sauce and maple syrup. Stir till well combine and set aside.
Heat the sesame oil in a large skillet or pan over medium-low heat. When the sesame oil glistens, the shallots, garlic, ginger and green onions. Cook for 2-3 minutes or until the shallots are soft and the garlic is fragrant. Add the pepper, cook 4-5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce coats all the veg.
Stir in the noodles, carrots, basil and red chili. Toss with chopsticks to combine and cook for 2 or so more minutes to heat throughout. Serve warm with more basil and top with lime!