If you have a weakness for Thai takeout, put this drunken noodles recipe on your must-make list! Also known as pad kee mao, these noodles are sweet, savoury, and spicy.
Almost every Thai restaurant has a version of drunken noodles on the menu, alongside other favourites like Pad Thai , Pad See Ew , and Thai Red Curry . While the name might make you think these noodles must have alcohol in the sauce, there’s not a drop of it—instead, you’re supposed to eat the noodles with a cold beer on the side because they’re so fiery hot! Luckily, when you make the recipe at home, you can make them as spicy (or not) as you want, so that beer on the side is optional.
Why I Love This Drunken Noodles Recipe
With that spicy, sweet, and umami-infused sauce, tender-crisp veggies, and fantastic fresh basil, my homemade drunken noodles taste just as good as the takeout version! Here’s why they’ll be a hit:
- The PERFECT sauce . I don’t know about you, but I always appreciate how Thai sauces just magically nail that balance of sweet and savoury—and in this case, spicy too.
- Vegan . Unlike restaurant versions of drunken noodles, this homemade version is plant-based! I swap the oyster sauce for hoisin sauce here.
- Quick and easy . Like other stir-fried noodles dishes (see my Chow Fun Noodles ), pad kee mao comes together lightning fast, making it ideal for weeknight dinners. It’s even quicker than ordering takeout!
Notes on Ingredients
Gather up these ingredients before you get started. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Rice noodles – You can use wide or thinner pad Thai style, whichever you prefer. (Typically, restaurants use wider noodles.)
- Toasted sesame oil or vegetable oil – Toasted sesame oil will add some subtle nutty flavour.
- Onion and garlic
- Red chili – Or chili flakes. Add as much or as little as you like, depending on your heat tolerance.
- Zucchini and red bell pepper – you can also use bok choy, or even tofu!
- Basil – For the correct flavour, holy basil is best but you can also use Thai basil. You might want to start with a smaller amount, though, because it has a stronger flavor than more common sweet basil.
- Sauce – Soy sauce, hoisin sauce, brown sugar, and rice vinegar. Be sure to use unseasoned rice vinegar, which doesn’t have added sugar.
- Lime wedges
How to Make Drunken Noodles
If you plan on making this vegan drunken noodles recipe, you’ll find the full instructions in the recipe card below. This is just an overview!
Cook the noodles.
- Cook the noodles . Follow the package instructions, then drain and rinse the noodles in cold water.
- Make the sauce . Whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, and toasted sesame oil.
- Cook the vegetables . Heat the sesame oil in a skillet or wok set over medium-high heat. Stir-fry the onion, garlic, and chili until the garlic is fragrant. Add the zucchini and pepper and cook for 3 to 4 minutes.
Add the noodles and sauce.
- Add the noodles and sauce . Stir the sauce and noodles into the skillet and cook for 1 to 2 minutes, then add the basil and cook until the leaves wilt.
- Serve . Plate the drunken noodles and serve with lime wedges.
Helpful Tips
- Prep all your ingredients beforehand . Drunken noodles cook quickly, so it’s important to have everything sliced, minced, and measured before you start cooking. This is called mise en place and it’s always a good idea for any stir fry recipe!
- Be sure the pan is hot . A very hot pan is key! Lower heat means a longer cooking time, which means your noodles are more likely to be mushy and the veggies will be softer too.
- Serve with red pepper flakes on the side, if needed . If not everyone can agree upon how hot to make these drunken noodles, make them with the preferences of the least heat tolerant eater in mind. Everyone else can add red pepper flakes to their own portion.
Variation Ideas
- Add a protein . Diced firm tofu or even Vegan Chicken would both work well. Because these proteins have a tendency to soak up sauces, consider making extra. Or, serve the drunken noodles with Fried Tofu on the side.
- Try other vegetables . Snap peas, green onion, carrots—there are so many options!
How to Store Leftovers
- Refrigerator : Drunken noodles can be stored in the refrigerator for 3 to 4 days in an airtight container. I don’t recommend freezing this recipe, as the noodles and veggies will both be mushy.
- To reheat : Microwave leftovers, eat them cold or at room temperature, or warm them up in a skillet over medium-high heat. (You may need to add a little bit of water if they’re sticking together.)
More Vegan Thai Recipes
- Thai Coconut Curry Soup
- Quick and Easy Thai Green Curry
- Thai Peanut Noodles
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Thai Peanut Sauce
Ingredients
- 8 ounces rice noodles , wide or pad Thai style, 225 g
For the vegetables:
- 2 tablespoons toasted sesame oil or vegetable oil , 30 ml
- 1 small onion , thinly sliced, 70 g
- 3 garlic cloves , minced
- 1 small red Thai chilies , sliced or ⅓ teaspoon chili flakes ~ 0.5 g (adjust to heat preference)
- 1 medium zucchini , sliced into half-moons, 200 g
- 1 red bell pepper , sliced into thin strips, 50 g or 1 cup of bok choy instead of the zucchini and bell pepper. Can also sub tofu with bok choy
- 1 cup holy basil , 20 g or Thai basil
For the sauce:
- 5 tablespoons soy sauce , 75 ml
- 1 tablespoon hoisin sauce , 15 ml or vegetarian oyster sauce
- 1 tablespoon brown sugar , 12 g
- 1 tablespoon rice vinegar , 15 ml
Instructions
- Cook the rice noodles according to the package instructions. Drain, rinse under cold water to prevent sticking, and set aside.
- In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, and rice vinegar. Set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add onion, garlic, and chili. Sauté for 1-2 minutes until fragrant.
- Add zucchini and bell pepper or bok choy. Stir-fry for 3-4 minutes until tender-crisp.
- Add the cooked noodles to the skillet. Pour the sauce over the noodles and toss to coat everything evenly. Stir-fry for 1-2 minutes.
- Stir in fresh basil leaves and cook for another 30 seconds, until wilted.
- Transfer to plates and garnish with lime wedges.
Notes
- Refrigerator : Drunken noodles can be stored in the refrigerator for 3 to 4 days in an airtight container. I don’t recommend freezing this recipe, as the noodles and veggies will both be mushy.
- To reheat : Microwave leftovers, eat them cold or at room temperature, or warm them up in a skillet over medium-high heat. (You may need to add a little bit of water if they’re sticking together.)
Drunken Noodles
Ingredients
- 8 ounces rice noodles wide or pad Thai style, 225 g
For the vegetables:
- 2 tablespoons toasted sesame oil or vegetable oil 30 ml
- 1 small onion thinly sliced, 70 g
- 3 garlic cloves minced
- 1 small red Thai chilies sliced or ⅓ teaspoon chili flakes ~ 0.5 g (adjust to heat preference)
- 1 medium zucchini sliced into half-moons, 200 g
- 1 red bell pepper sliced into thin strips, 50 g or 1 cup of bok choy instead of the zucchini and bell pepper. Can also sub tofu with bok choy
- 1 cup holy basil 20 g or Thai basil
For the sauce:
- 5 tablespoons soy sauce 75 ml
- 1 tablespoon hoisin sauce 15 ml or vegetarian oyster sauce
- 1 tablespoon brown sugar 12 g
- 1 tablespoon rice vinegar 15 ml
Instructions
- Cook the rice noodles according to the package instructions. Drain, rinse under cold water to prevent sticking, and set aside.
- In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, and rice vinegar. Set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add onion, garlic, and chili. Sauté for 1-2 minutes until fragrant.
- Add zucchini and bell pepper or bok choy. Stir-fry for 3-4 minutes until tender-crisp.
- Add the cooked noodles to the skillet. Pour the sauce over the noodles and toss to coat everything evenly. Stir-fry for 1-2 minutes.
- Stir in fresh basil leaves and cook for another 30 seconds, until wilted.
- Transfer to plates and garnish with lime wedges.
Notes
- Refrigerator : Drunken noodles can be stored in the refrigerator for 3 to 4 days in an airtight container. I don’t recommend freezing this recipe, as the noodles and veggies will both be mushy.
- To reheat : Microwave leftovers, eat them cold or at room temperature, or warm them up in a skillet over medium-high heat. (You may need to add a little bit of water if they’re sticking together.)
Nutrition
Drunken Noodles https://jessicainthekitchen.com/drunken-noodles/ February 12, 2025
Indulge in the rich, gooey decadence of this vegan chocolate lava cake! The recipe is much easier than you’d expect and it’s a dessert that everyone will love.
So many restaurants have chocolate lava cake on the menu, but I have yet to see a menu where that chocolate lava cake is vegan. Clearly it was time to make my own! As you know, I used to run a bakery, so making cakes and such is definitely my love language—and this vegan chocolate lava cake is DIVINE. When you cut into it, the ganache oozes out onto the plate like lava. (Except this lava is delicious because it’s chocolate!)
Why Everyone Will Love This Chocolate Lava Cake
Like my Turtle Cheesecake and Chocolate Cupcakes , vegans and non-vegans alike will flip for this lava cake recipe. I can’t wait for you to try it!
- Easy to make vegan . You don’t need any fancy ingredients to whip up this vegan chocolate lava cake—everything is easily available at any grocery store.
- Perfect for any occasion . Whether it’s a romantic date night, holiday celebration, or a dinner party with friends, this chocolate lava cake will impress. (You’ll impress yourself too!)
- Simple to put together . There are no special techniques required to make lava cake, which might come as a surprise to you! The secret to that molten chocolate filling is to chill the ganache and then drop it into the batter before baking.
Notes on Ingredients
Here’s what you’ll need to make your own chocolate lava cakes. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Ganache Center:
- Vegan dark chocolate chips – Or a chopped dark chocolate bar , if you prefer.
- Plant milk – Any variety that is unsweetened and unflavoured.
- Coconut oil
For the Cake Batter:
- Plant milk – I used almond milk.
- Apple cider vinegar
- All-purpose flour
- Cocoa powder – Be sure to use unsweetened cocoa powder, not hot cocoa mix.
- Baking powder and baking soda
- Salt
- Coconut sugar – Or brown sugar.
- Coconut oil – Melt this in the microwave or on the stovetop.
To Serve (Optional):
- Powdered sugar – Here’s how to make your own powdered sugar .
- Vegan vanilla ice cream – I love this homemade vegan ice cream !
How to Make Vegan Chocolate Lava Cake
You’ll find the complete instructions for making chocolate lava cakes in the recipe card below; this is just an overview.
Make the ganache.
- Make the ganache . Melt the ingredients in the microwave until smooth, then refrigerate until the chocolate ganache is firm.
- Make the vegan buttermilk . Whisk together the plant milk and vinegar and let sit for 5 minutes to thicken.
Make the batter.
- Mix the cake batter . Sift the dry ingredients into a bowl, then add the buttermilk and the other remaining ingredients. Whisk until mostly smooth.
- Assemble . Add a few tablespoons of batter to greased ramekins dusted with cocoa powder, then add a scoop of ganache and top with another few tablespoons of batter, ensuring that the ganache is covered.
Place in oven and bake.
- Bake . Place the ramekins on a baking sheet and bake at 375ºF for 14 to 16 minutes, or until the edges are set.
- Serve . Let the cakes rest for a minute or two, then run a knife along the edges and invert onto plates. Garnish as desired and serve.
Tips and Variations
- Don’t overbake . Keep a close eye on your lava cakes while they’re in the oven. Overbaking will cause the molten center to fully cook, and you may miss out on that gooey middle.
- Chill the ganache properly . Make sure the ganache is firm before adding it to the batter. This helps keep the molten center intact as the cake bakes around it. If the ganache is too soft, it may blend into the batter.
- Flavour the ganache . You can switch things up by adding an extract to the ganache. Raspberry extract would be perfect for Valentine’s Day, or try peppermint extract for the holidays. Just remember that extracts can be quite strong, so add a small amount, taste it, then add more as needed.
Serving Suggestions
These vegan chocolate lava cakes should be enjoyed warm while the middles are still molten. A dusting of powdered sugar and a scoop of ice cream is really all they need, but fresh strawberries or raspberries are an excellent pairing too, or try adding a dollop of coconut whipped cream if you don’t have vegan ice cream on hand.
How to Store and Reheat
- Refrigerator : Store any leftover lava cakes in an airtight container in the refrigerator for up to 3 days.
- Freezer : Freeze these cakes in an airtight container or zip-top bag for up to 2 months. Thaw in the refrigerator before reheating or reheat from frozen.
- To reheat : Warm the lava cakes in the microwave until the centers are melted.
More Vegan Desserts for Chocolate Lovers
- Gluten Free Brownies
- Dubai Chocolate Bar
- Avocado Chocolate Mousse
- Chocolate Chia Pudding
- Vegan Chocolate Cake
Ingredients
For the Ganache Center:
- ½ cup vegan dark chocolate chips , 90 g
- ¼ cup plant-based milk , 60 ml
- 1 tablespoon coconut oil , 15 ml
For the Cake Batter:
- ½ cup + 2 tablespoons unsweetened plant milk , I used almond, 150 ml
- 1 teaspoon apple cider vinegar , 5 ml
- 1 cup all-purpose flour , 120 g
- ⅓ cup cocoa powder , 30 g
- 1 teaspoon baking powder , 4 g
- ¼ teaspoon baking soda , 1 g
- ¼ teaspoon salt , 1.5 g
- ½ cup coconut sugar or brown sugar , 100 g
- ⅓ cup melted coconut oil , 80 ml
For Serving (Optional):
- Powdered sugar for dusting
- Vegan vanilla ice cream
Instructions
Prepare the Ganache Center:
- Add vegan dark chocolate chips, ¼ cup plant-based milk, and 1 tablespoon coconut oil into a microwave-safe bowl.
- Set the microwave to 50-70% power to prevent burning. Heat for 30 seconds, then remove and stir well.
- Continue microwaving in 15-second intervals, stirring after each until the chocolate is fully melted and smooth.
- Transfer the ganache to the refrigerator to chill for 30–40 minutes, or until firm enough to scoop.
Prepare the Cake Batter:
- Preheat the oven to 375°F (190°C) and grease 4 small 6-ounce (180 ml) ramekins with coconut oil or cooking spray. Lightly dust them with cocoa powder to prevent sticking.
- In a small bowl, mix plant milk and apple cider vinegar. Let it sit for 5 minutes to curdle.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the sugar, melted coconut oil, and prepared milk mixture. Whisk until smooth; a few small lumps are okay, as it’s better to not overmix the batter.
Fill the Ramekins and Bake:
- Add 2–3 tablespoons of batter into each ramekin, spreading it evenly.
- Scoop 1 tablespoon of the chilled ganache and gently place it in the center of each ramekin.
- Cover the ganache with another 2–3 tablespoons of batter, ensuring the ganache is completely sealed inside.
- Place the ramekins on a baking tray and bake for 14–16 minutes, until the edges are set but the centers are slightly soft.
- Let the cakes rest for 1–2 minutes, then carefully run a knife around the edges and invert them onto serving plates.
- Dust with powdered sugar and serve immediately with vegan vanilla ice cream if desired.
Notes
- Refrigerator : Store any leftover lava cakes in an airtight container in the refrigerator for up to 3 days.
- Freezer : Freeze these cakes in an airtight container or zip-top bag for up to 2 months. Thaw in the refrigerator before reheating or reheat from frozen.
- To reheat : Warm the lava cakes in the microwave until the centers are melted.
