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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

1. Whisk together vinegar, nama shoyu or tamari, maple syrup, lime juice, miso, and red pepper flakes and set aside.
2. 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.
3. 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.
4. Add carrots and bell peppers, cooking until carrots lightly soften up.
5. Stir in noodles and sauce until everything is coated.
6. Add tomatoes and stir for about a minute or two.