Serving: Pair with a refreshing cucumber salad or a side of spring rolls for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to refresh the noodles.
Variations:
Protein Options: Replace tofu with tempeh, seitan, or your favorite plant-based protein.
Gluten-Free: Ensure all sauces are gluten-free and use tamari instead of soy sauce.
Spicy Upgrade: Add more chili paste or fresh chili slices for extra heat.
FAQs:
Q: Why are they called « Drunken Noodles »?
A: The name comes from the dish’s spicy and bold flavors, often paired with a cold drink. Despite the name, no alcohol is used in the recipe.
Q: Can I use other noodles?
A: Yes! Wide rice noodles are traditional, but you can use linguine, udon, or soba noodles in a pinch.
Q: What can I substitute for Thai basil?
A: Sweet basil works well as a substitute, but Thai basil provides a unique flavor that enhances the dish.
Conclusion:
These Vegan Drunken Noodles are a perfect balance of heat, sweetness, and savory umami. Quick to make and loaded with vibrant vegetables, this dish is a fantastic way to enjoy bold Thai-inspired flavors while keeping it plant-based. Dive in and savor every spicy, delicious bite! 🌶️🍜✨
