Vegan Drunken Peanut Noodles (2024)

August 25, 2019 by Lauren Hartmann 2 Comments

*This post may contain affiliate links in the recipe card*

Vegan drunken peanut noodles =best late night food ever.

Ahh..the drunken noodle. Have you ever had this popular Thai dish? There is actually no alcohol in the dish, and there are several theories on how the name came about, but whatever the reason, drunken noodles are amazing. Generally not vegan, I of course made them so and added my own unique spin. These vegan drunken peanut noodles are fast AF, better than takeout and any protein you want can be added to this dish.

Crispy tofu is my preference when adding protein, but anything will do. This is the perfect weeknight meal since it’s so fast, but we often make this for family movie night or you know, a very late night meal. The spice level can be adjusted when serving these vegan drunken peanut noodles for any littles (or bigs, even) that don’t like spicy food.

Let’s talk Thai Basil:

Thai basil makes this dish. It’s so fragrant, and slightly sweet.
It may be a little hard to find depending on where you are, but I can always find it at my local Asian market.
If you can’t find Thai basil, regular basil will work!

The addition of peanut butter to this already amazing sauce takes these noodles over the top. Sweet, spicy, salty, everything good in this world. Here’s how fast it is:

Soak or cook noodles according to package directions.
Whisk together sauce.
Saute onions and garlic.
Toss everything together, and…done.

I thought I would roll this one out close to fall, so you can keep this in your back pocket and throw it down when you need some good ole comfort food that doesn’t take all day. Enjoy!

Vegan Drunken Peanut Noodles

Print Recipe

Better than takeout vegan drunken noodles with a unique spin.

Course Main Course

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings 4

Calories 504

Author Lauren Hartmann

Ingredients

12 oz. Rice noodles
2 Tablespoons Hoisin sauce, vegan
1/4 Cup Vegan Oyster sauce, homemade* or store bought*
2 Tablespoons Light soy sauce
1 Tablespoon Dark soy sauce
1/3 Cup Peanut butter, organic or regular
1/4 Cup Water
1 Tablespoon Sesame oil
4 Cloves Garlic, chopped
1/2 a Sweet onion, chopped
3-4 Small red Chinese or Arbol chilies, dried
1 Cup Thai basil, chopped*

US Customary - Metric

Instructions

Cook the noodles according to package directions. I usually use the soaking option since they will be stir fried as well. Then drain the noodles.
Whisk together the hoisin, oyster sauce, soy sauces, peanut butter and water in a small mixing bowl until completely combined. Set aside.
Then, heat the sesame oil on medium high, in a large non-stick skillet or wok.
Add the garlic, onion, and chilies(using 3-4 depending on how spicy you want it).
Saute for about 5 minutes, reducing heat as needed until the onions are translucent.
Now, add the basil to the skillet and saute for another minute.
Then, add the drained noodles to the skillet and toss to combine.
Pour the sauce you made over the noodles and then toss to coat the noodles in the sauce.
Saute for another 3-5 minutes to saute everything together and brown the noodles a bit.
Taste and adjust seasonings, adding more soy sauce if needed.
Serve with extra basil if desired, and your favorite protein if you want.

Notes

*Find my recipe for vegan oyster sauce HERE.

*There are also some great vegan oyster sauce brands like Wa Ja Shan.

*If you can't find Thai basil, regular fresh basil will work too!

Nutrition

Other popular recipes:

Vegan Creamy Curry Carrot Pastaby Lauren Hartmann 3
Pull Apart Vegan French Dip Slidersby Lauren Hartmann 2
No Bake Vegan Peanut Butter Cup Barsby Lauren Hartmann 1
Vegan Sticky Spicy “Honey” Friesby Lauren Hartmann

Reader Interactions

Comments

Suzy
September 9, 2019 at 11:19 pm

Wow this was good! I had to make some minor adjustments because I didn’t have the time or ingredients to make the oyster sauce, so I subbed in more tamari. I also added 1/2 tsp of garlic chili paste to the peanut butter mix instead of using the peppers. I really like recipes that have some flexibility to them. This one does! Thank you!!
Reply
Ellyn c
January 9, 2020 at 5:14 am

Absolutely delicious. I’ve had vegan oyster sauce in my fridge for months and didn’t know what to use it for! I added baby arugula along with the basil, and frozen edamame beans, The sauce is lick your plate delicious.
Reply