I love Thai food, so of course I had to take a stab at another dish that I love – drunken noodles! Sometimes it also goes by the name of pad see ew. So of course I had to take a stab at vegan drunken noodles/vegan pad see ew. I healthified even further by replacing some of the ingredients for more wholesome items. Like all my other recipes, this has a ton of nutritional benefits. I loved this dish and could not stop myself from getting more, even though I wasn’t even hungry! But what I love is that there is no guilt when eating these foods. Try it and see!
Serves 4.
Ingredients:
- 2 tbsp brown rice vinegar
- 6 tbsp nama shoyu
(or tamari
for gluten free option)
- 2 tbsp maple syrup
- 1/2 fresh squeezed lime
- 1 tbsp brown rice miso
(omit for gluten free option)
- dried red pepper flakes
- 1 box brown rice noodles
- 2 tbsp coconut oil
- 1 package tempeh, cut into medium-thin slices
- 5 garlic cloves, minced
- 1/2 yellow onion, chopped
- 1-2 carrots, sliced thinly
- 1 small green bell pepper, sliced thinly
- 1 red or orange bell pepper, sliced thinly
- 2 tomatoes, thickly chopped
- 1/2 lime, cut as wedges for garnish
- Whisk together vinegar, nama shoyu or tamari, maple syrup, lime juice, miso, and red pepper flakes and set aside.
- Boil hot water for the noodles, then pour boiled water into separate pot and let sit for 5 minutes. Add rice noodles and let sit for 20 minutes, then rinse in cold water.
- While noodles are cooking, heat oil in wok or large skillet on low to medium-low heat, then add garlic, onion, and tempeh, cooking until the tempeh gets a light brown color.
- Add carrots and bell peppers, cooking until carrots lightly soften up.
- Stir in noodles and sauce until everything is coated.
- Add tomatoes and stir for about a minute or two.
