Vegetarian Drunken Noodles Recipe Recipe Cards Recipe For Stuffed

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MY FAMOUS DRUNKEN NOODLES



My Famous Drunken Noodles image

Provided by Jet Tila

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 16

2 tablespoons sweet soy sauce
1 tablespoon oyster sauce
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon Sriracha
1 teaspoon minced garlic
6 to 8 Thai basil leaves, cut chiffonade
3 tablespoons canola or peanut oil
2 to 3 cloves garlic, minced
2 large eggs
1 to 2 serrano chiles, thinly sliced
6 to 8 large shrimp, peeled and deveined
1/2 medium white onion, sliced
4 cups fresh rice noodles, separated
1 cup Thai basil leaves, loosely packed
1/2 cup grape tomatoes, halved

Steps:

  • Make sauce: Combine all of the ingredients in a small bowl. Set aside.
  • Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
  • Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
  • Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
  • Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

VEGAN DRUNKEN NOODLES



Vegan Drunken Noodles image

Classic drunken noodles are the dish some say made me famous but my vegan friends were always angry that they could never try it. I made this version for them and I like it just as much as the original. If you prefer, you can sub in marinated firm tofu that's vacuum packed for the tofu in water.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 15

5 tablespoons (75 ml) Chinese sweet soy sauce
3 tablespoons (45 ml) Chinese vegetarian oyster sauce
3 tablespoons (45 ml) Thai soybean sauce (the label will say, "seasoning sauce"; see Cook's Note)
2 tablespoons (30 g) vegan sugar
2 teaspoons (10 ml) Sriracha
2 teaspoons (10 g) minced garlic
6 to 8 Thai basil leaves, thinly sliced
3 tablespoons (45 ml) canola or peanut oil
2 to 3 garlic cloves, minced
1 to 2 serrano chiles, thinly sliced
5 ounces (145 g) extra-firm tofu in water, drained and diced
1/2 medium white onion, sliced
3 to 4 cups (675 to 910 g) fresh rice noodles, separated
1 cup (240 g) loosely packed Thai basil leaves
1/2 cup (120 g) grape tomatoes, halved

Steps:

  • For the sauce: Combine the sauce ingredients in a small bowl, stir together, then set aside.
  • For the noodles: Heat the oil in a medium sauté pan over medium-high heat. At the first whisp of white smoke, cook the garlic and serrano, stirring, until the garlic is light brown, about 1 minute. Add the tofu and onions, stirring constantly, until the tofu starts to brown, 1 to 2 minutes. Add the noodles and cook, tossing, until the noodles are soft and slightly browned on the edges, about 2 minutes. Add the sauce, basil, and tomatoes. Cook, tossing to combine, until the noodles completely absorb the sauce, 3 to 5 minutes.

VEGETARIAN FRANKS WITH DRUNKEN ONIONS AND MUSHROOMS



Vegetarian Franks With Drunken Onions and Mushrooms image

Make and share this Vegetarian Franks With Drunken Onions and Mushrooms recipe from Food.com.

Provided by giani23

Categories     Lunch/Snacks

Time 25m

Yield 1 hot dog, 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 large onion, thinly sliced
8 ounces mushrooms, sliced
1/2 cup lager beer
salt and pepper
4 vegetarian frankfurters (or your favorite)
4 hot dog buns

Steps:

  • 1.Heat olive oil in a large skillet over medium heat and cook onions for 5 minutes, or until softened. Add mushrooms and cook 5 minutes more.
  • 2.Add lager, salt, and pepper. Increase heat to medium-high and simmer for 10 minutes, until lager has formed a thick sauce.
  • 3.Reduce heat to low. Push mushrooms and onions to one side of the skillet. Add franks and cook for 7-10 minutes, turning every 2 minutes or so, until warmed through.

Nutrition Facts : Calories 327.3, Fat 17.9, SaturatedFat 5.8, Cholesterol 22.5, Sodium 715.6, Carbohydrate 28.4, Fiber 2.1, Sugar 5.4, Protein 11.6

THAI DRUNKEN NOODLES (PAD KEE MAO)



Thai Drunken Noodles (Pad Kee Mao) image

This is my version of drunken noodles after researching and trying to make it in my own kitchen. It is a spicy and hearty noodle plate great for cold winter nights. One of mine and my husband's favorite spicy Thai dishes

Provided by Van Dana

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 4

Number Of Ingredients 14

1 pound dried rice noodles
3 tablespoons oil, divided
¼ cup sliced Thai chiles
¼ cup sliced onion
2 tablespoons minced garlic
2 tablespoons dark soy sauce
2 tablespoons fish sauce
2 tablespoons soy-based seasoning sauce (such as Golden Mountain®)
1 tablespoon brown sugar
1 red bell pepper, cut into 1-inch pieces
1 cup chopped broccoli
1 cup pea pods
½ cup chopped carrots
1 cup chopped fresh Thai basil

Steps:

  • Place noodles in a pot and cover with hot water. Add 1 tablespoon oil and soak until soft, 5 to 10 minutes. Drain and rinse with cold water. Set noodles aside.
  • Heat remaining oil in a wok over medium-high heat. Add chiles, onion, and garlic and fry until golden, about 5 minutes. Add soy sauce, fish sauce, soy-based seasoning sauce, and brown sugar and stir to combine. Add drained noodles, bell pepper, broccoli, pea pods, and carrots. Stir fry until crisp-tender, 3 to 5 minutes. Add basil and remove from heat. Let rest until basil wilts, about 1 minute.

Nutrition Facts : Calories 570.1 calories, Carbohydrate 107.3 g, Fat 11.2 g, Fiber 4.4 g, Protein 8.1 g, SaturatedFat 1.8 g, Sodium 1277 mg, Sugar 7.6 g

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