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    Home » One Pot Meals

    Vegan Thai Skillet Noodles (Drunken Noodles)

    Published: Jan 4, 2023 by Richa 22 Comments

    Jump to Recipe   Print Recipe

    Easy 1 Pot Thai Skillet Noodles stir fry! These inspired drunken noodles come together in 30 minutes and don’t need noodles cooked separately. Everything cooks in 1 pot!

    a plate with Thai Skillet Noodles with a golden fork on the side

    Thai cuisine has always fascinated me. The bold flavors, the use of different textures and colors, one pot meals, and above all the fact that most dishes come together super quickly.

    My Vegan Thai Basil Fried Rice and my Thai pumpkin Curry  recipe are some of my favorite recipes ever and I make them all the time. These easy skillet noodles are inspired from Pad kee mao (drunken noodles). They come together quickly and hit the right spots!

    a frying pan with Thai Skillet Noodles tossed with sweet salty sauce and vegetables

    You know me, I am a huge fan of cooking pasta in a skillet! Have you tried some of my skillet lasagnas? Life-changing!

    Preparing pasta in a skillet along with the sauce ingredients drastically shortens the total cooking time.

    The exact cooking times will vary based on the noodles and brands, so keep an eye on them. If you are unsure, make them separately and add  precooked noodles, then add to the veggies and sauces. See recipe notes for that method.

    Thai Skillet Noodles with vegetables on a white plate with a golden fork on the side

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    Print Recipe
    5 from 18 votes

    Thai Style Skillet Wide Rice Noodle Stir Fry

    These Thai Skillet Noodles are made in just 1 skillet and need no precooking the noodles. This is an adapted Pad Kee Mao made in 1 -pot, the whole family will love! 30 mins Glutenfree  
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: Asian, Thai
    Keyword: drunken noodles, Thai noodles, vegan thai noodles
    Servings: 3
    Calories: 162kcal
    Author: Vegan Richa

    Ingredients

    • 2 teaspoons oil
    • 1/2 cup thinly sliced onion
    • 2 cloves of garlic thinly sliced or minced
    • 1 green chili thinly sliced
    • 5 ounces (141.75 g) thinly sliced mushroom
    • 1 tablespoon soy sauce , tamari for gluten-free
    • 2 cups (475 ml) water or broth
    • 1/4 teaspoon salt ,omit if using salted broth
    • 6 ounces (170 g) wide rice noodles Thai style dry noodles

    To add later:

    • 1/2 of a bell pepper, green or red or both
    • 1 cup (95 g) chopped broccoli, broccolini or Chinese broccoli
    • 2 1/2 tablespoons soy sauce , tamari for gluten-free
    • 1 teaspoon molasses
    • 1 tablespoon vegan fish sauce or 1 tablespoon vegan oyster sauce
    • 2 teaspoons brown sugar
    • 1 teaspoon corn starch or tapioca starch
    • 1/8 teaspoon white pepper
    • 2 tablespoons Thai-basil
    • chopped green onion for garnish

    Instructions

    • Heat a large skillet over medium heat, add 2 teaspoons of oil. Once hot, add onion, garlic, green chili and a good pinch of salt and cook until onion is starting to turn translucent. Then add the mushroom and continue to cook for another 2 to 3 minutes. (If adding tofu, add now and cook another 2 mins)
    • Add the soy sauce/tamari and mix in, then once the sauce is sizzling add in the water and salt and mix in.
    • Add the noodles and press them in until covered with water, then cover with lid and cook for 7 to 8 minutes. Check at the 7 minute mark if the noodles are cooked otherwise cook for another 2 to 3 minutes, depending on the type of noodle, they can get done anywhere from 7 minutes to 11 minutes.
    • Then open the lid, add the vegetables and mix in.
    • In a bowl, mix the soy sauce, molasses, fish sauce, brown sugar, corn starch and white pepper and mix. Add the sauce to the skillet and bring to a boil to thicken.
    • Add in the chopped Thai basil and green onion and mix in.  Switch off the heat, close the lid and let it sit for 1-2 minutes and serve.

    Notes

    • Add more protein: You can also make this stir fry hearty by adding some tofu just after the mushrooms. Sauté and continue.
    • Precook noodles: cook the noodles in a saucepan with water as mentioned on the package. Drain and rinse with cold water and set aside. Cook the onion garlic mushroom as written above, then add the veggies and sauce mixture from the “To add later section” and cover and cook for 2-3 mins so broccoli is cooked through and sauce thickens a bit. Add in the noodles and Thai basil and toss well. Take off heat. Add green onion, cover and let it sit for a min and then serve
    • Fish sauce substitute: use a mix of 2 teaspoons soy sauce/tamari, 1/2 tsp molasses and 1 teaspoons lemon juice. You can also add a good pinch of mushroom powder or dulse/nori powder. 

    Nutrition

    Nutrition Facts
    Thai Style Skillet Wide Rice Noodle Stir Fry
    Amount Per Serving
    Calories 162 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 0.3g2%
    Sodium 989mg43%
    Potassium 462mg13%
    Carbohydrates 29g10%
    Fiber 3g13%
    Sugar 9g10%
    Protein 6g12%
    Vitamin A 882IU18%
    Vitamin C 58mg70%
    Calcium 52mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • For this recipe, I recommend wide rice noodles or other Thai-style dry noodles. You find them in the Asian section of your grocery store
    • garlic, chili, and onion are fried to create a good savory and slightly spicy base for all the following ingredients
    • veggies: a colorful mix of mushrooms, bell pepper, and broccoli or broccolini
    • for the drunken noodle style stir-fry sauce, we mix molasses, vegan fish sauce, soy sauce, and brown sugar. Cornstarch is added for thickening the sauce and a pinch of white pepper for heat.
    • fresh Thai basil is used for finishing the dish

    Tips:

    • Add your favorite veggies to this, spinach, peas, snow peas, julienned carrots, or zucchini would be fantastic.
    • If kids are eating with you, skip the chilies.
    • If you don’t have vegan fish sauce, add a tad more soy sauce.

    a plate with Thai style skillet stir fry noodles with mushrooms and broccoli

    How to make Thai Skillet Noodles

    chili and garlic in a black skillet

    Heat a large skillet over medium heat, add 2 teaspoons of oil.

    mushrooms, chili and garlic in a black skillet

    Once hot add onion, garlic, green chili and a good pinch of salt and cook until onion is starting to turn translucent. Then add  mushroom and continue to cook for another 2 to 3 minutes.

    Add the sauces and mix in, then once the sauce is sizzling add in the water and salt and mix in.

    sliced mushrooms, chili and garlic in a black skillet

    Thai rice noodles being added to a black skillet with mushrooms chili and garlic

    Add the noodles and press them in until covered with water, then cover with a lid and cook for 7 to 8 minutes.


    Check at the 7-minute mark if the noodles are cooked otherwise cook for another 2 to 3 minutes, depending on the type, the noodled can get done anywhere from 7 minutes to 11 minutes.

    water being added to skillet with rice noodles and veggies for one pan skillet noodle recipe

    Then open the lid, add the vegetables and mix in.

    Thai Skillet Noodles cooking on a stove

    broccoli being added to skillet with noodles

    In a bowl, mix the soy sauce, molasses, fish sauce, brown sugar, cornstarch, and white pepper and mix in.

    cornstarch being added to a small glass dish with soy sauce to make stirfry sauce

    stir fry sauce in a small glass dish

    Add the sauce to the skillet and bring to a boil to thicken.

    Thai Skillet Noodles with broccoli in a black skillet

    Add in the chopped Thai basil and green onion and mix in.  Switch off the heat, close the lid and let it sit for 1-2 minutes and serve.

    a white plate with vegan Thai Skillet noodles on a blue napkin

    Add more protein:

    You can also make this stir-fry hearty by adding some tofu along with the mushrooms. Sauté and continue.

    vegan Thai Skillet noodles in a black skillet

    Precook the noodle stir fry method

    Cook the noodles in a saucepan with water as mentioned on the package. Drain and rinse with cold water and set aside.

    Cook the onion and garlic mushroom as written, then add the veggies and sauce mixture from the “To add later section” and cover and cook for 2-3 mins so the broccoli is cooked through and the sauce thickens a bit.

    Add in the noodles and Thai basil and toss well. Take off the heat. Add green onion, cover, and let it sit for a minute and then serve.

    a plate with Thai Skillet Noodles with a golden fork on the side

    Storage:

    Rice noodles dry out on storing so preferably make and serve fresh.
    If refrigerating , keep for upto 2 days. Reheat with more sauce and some broth.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Sandi Ludescher

      January 18, 2023 at 8:55 pm

      5 stars
      I made this today and it was a hit. We’ve been snowed in, so I used bok choy instead broccoli—since that’s what I had on hand that was Asian…and I used toasted sesame oil for the oil. I added tofu also. My picky partner really loved it.

      Reply
      • Vegan Richa Support

        January 19, 2023 at 6:18 pm

        Sounds yummy!

        Reply
    2. Jean

      January 11, 2023 at 6:52 am

      Has lots.of sodium. Do you have a variation with less sodium?

      Reply
      • Richa

        January 11, 2023 at 8:48 am

        Reduce the sauces. Use lemon instead of fish sauce and omit salt. Low sodium soy sauces also have quite a bit of sodium. You can also reduce the serving size and serve it with some crisped tofu. So smaller portion of the noodles with a good portion of tofu

        Reply
    3. Nouran

      January 10, 2023 at 9:41 am

      5 stars
      So delicious and easy. I didn’t have any vegan fish sauce so I used the substitute and it tasted amazing.
      This is so moreish! I literally just wanted to keep eating it even after I was full. Highly recommended.

      Reply
      • Vegan Richa Support

        January 11, 2023 at 3:23 pm

        Thank you for the kind feedback, Nouran!

        Reply
    4. Stephanie

      January 09, 2023 at 8:22 pm

      5 stars
      This was delicious! And it came together so easily and quickly. Will definitely be making this again!!

      Reply
      • Vegan Richa Support

        January 11, 2023 at 3:13 pm

        Fabulous! I’m so glad to hear.

        Reply
    5. David

      January 09, 2023 at 6:12 pm

      5 stars
      Precisely followed the recipe and it is amazing, just like my favorite restaurant pad kee mao. I added eggplant with first veggies but think it would be better with the second veggie add ins. Totally making this again. Thank you for sharing it.

      Reply
      • Vegan Richa Support

        January 11, 2023 at 3:04 pm

        I’m glad you like the recipe, David!

        Reply
    6. Amy

      January 08, 2023 at 12:05 am

      5 stars
      Love love love this recipe. Drunken noodles are a fave of mine. My noodles over cooked a bit sadly – I’ll check at 5 mins next time – but was still delish. We were out of most veggies so added half a bag of raw coleslaw mix (carrot and cabbages). Pinched some Thai basil from my lovely neighbours garden. Thanks so much!!

      Reply
      • Vegan Richa Support

        January 09, 2023 at 12:38 pm

        Fabulous! Great idea using the mix. 🙂

        Reply
    7. Ellen Lederman

      January 06, 2023 at 3:16 pm

      5 stars
      Thanks! I still struggle with cooking and eating after being widowed, but when I saw it, I knew I should make it. So good. Loved making and eating it, so you may have reignited my passion for cooking and eating…what a gift! Followed the recipe except for not having bell pepper, so threw in carrots instead. As good as any Thai restaurant. Better..more flavorful and I know this is vegan, whereas Thai restaurants may not really leave out the fish sauce.

      Reply
      • Vegan Richa Support

        January 09, 2023 at 12:32 pm

        I’m so happy to hear you like the recipe, Ellen!

        Reply
    8. Jacqui

      January 05, 2023 at 2:25 pm

      5 stars
      I love rice noodles so any recipes including them is magic to me especially when it’s as simple as this. Thank you.

      Reply
      • Vegan Richa Support

        January 06, 2023 at 12:28 pm

        Wonderful! I hope you enjoy the recipe. 🙂

        Reply
    9. Ann

      January 05, 2023 at 11:14 am

      5 stars
      Looks great. Is there anything that I can substitute for the molasses? It’s not a staple in my pantry.

      Reply
      • Vegan Richa Support

        January 06, 2023 at 12:28 pm

        You can use a pinch more brown sugar to enhance the flavor, but note that it will slightly change the sauce consistency.

        Reply
    10. Vicky Sam

      January 04, 2023 at 9:41 pm

      5 stars
      ⭐️⭐️⭐️⭐️⭐️

      Reply
      • Vegan Richa Support

        January 06, 2023 at 12:24 pm

        Thank you!

        Reply
    11. Sue

      January 04, 2023 at 8:04 am

      5 stars
      Looks delicious, quick and easy! I will definitely make this soon. Thanks Richa; you are a phenomenal and prolific recipe developer.

      Reply
      • Richa

        January 04, 2023 at 7:29 pm

        ❤️❤️❤️❤️

        Reply

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