Vegan Thai Drunken Noodles

If you’re craving a quick Thai-inspired dinner with plenty of bold flavor, these Vegan Thai Drunken Noodles (Pad Kee Mao) are an excellent choice. Thick, chewy rice noodles are tossed with crispy-edged tofu, garlic, onions, bell pepper, fresh basil, and fiery chilies, all coated in a savory, slightly sweet sauce.

Despite the impressive flavor, this vegan Pad Kee Mao is surprisingly simple to make. Everything comes together in about 30 minutes, making it a great choice for a flavorful weeknight meal when takeout isn’t on the menu.

Why You’ll Love This Recipe

• Quick and easy: This flavorful noodle dish is ready in about 30 minutes.
• Packed with Thai-inspired flavors: Garlic, chili, basil, soy sauce, and vegan fish sauce create a deeply savory sauce.
• Perfectly chewy noodles: Wide rice noodles provide the signature texture that makes Pad Kee Mao so satisfying.
• Completely vegan: Tofu provides the protein while plant-based sauces keep the dish meat-free.
• Easy to customize: Adjust the chilies, protein, and noodle thickness according to what you have available.

Ingredients

For the Sauce

• 1 tablespoon coconut sugar or palm sugar: Adds a subtle sweetness that balances the salty and spicy flavors.
• 2 tablespoons hot water: Helps dissolve the sugar.
• 1 tablespoon vegetarian oyster sauce: Adds savory, umami-rich flavor.
• 1 tablespoon dark soy sauce: Gives the noodles deeper color and rich soy flavor.
• 1 tablespoon soy sauce: Adds saltiness and savory depth.
• 2 tablespoons vegan fish sauce: Brings additional umami and a characteristic savory flavor.

For the Tofu

• 7 oz extra-firm tofu: Provides a hearty, satisfying protein and develops a delicious golden exterior when stir-fried.

For the Noodles

• 7 oz dry wide rice noodles: Thick noodles, around 10 mm wide, are ideal for this dish.
• 17.5 oz fresh rice noodles: Can be used instead of dry noodles. Fresh noodles should be carefully separated before cooking.

For Stir-Frying

• 3 tablespoons neutral oil: Divided for cooking the vegetables and tofu.
• ½ medium yellow onion: Sliced for sweetness and texture.
• 2 green onions: Cut into roughly 2-inch pieces.
• 3 cloves garlic: Minced for aromatic flavor.
• 1 small red bell pepper: Thinly sliced for sweetness and color.
• 2 tablespoons vegan fish sauce: Used to season the tofu or other protein.
• Pinch of white pepper: Adds a subtle peppery note to the tofu.
• 2–3 bird’s eye chilies: Deseeded and sliced for spicy heat.
• 1 cup fresh Thai or holy basil: Adds the fresh, aromatic flavor that makes these noodles distinctive.

How to Make Vegan Thai Drunken Noodles

1. Prepare the Sauce

Add the coconut sugar or palm sugar, hot water, vegetarian oyster sauce, dark soy sauce, soy sauce, and vegan fish sauce to a small bowl.

Mix until the sugar has completely dissolved.

Taste the sauce if desired and adjust the balance according to your preference. Set it aside while you prepare the rest of the ingredients.

2. Prepare the Tofu

If using tofu, press the extra-firm tofu for about 8–10 minutes to remove excess water.

One simple method is to wrap the tofu in a clean towel and place a heavy board or another heavy surface on top.

Once pressed, slice the tofu into approximately 1 x 2-inch strips, or cut it into another shape if preferred.

3. Soak the Rice Noodles

Place the dry rice noodles in a heatproof bowl.

Pour boiling water over them until they are completely submerged. Let them soak for about 8–10 minutes, or until they become white, pliable, and chewy but are not completely soft.

Drain the noodles and set them aside.

It’s helpful to soak the noodles shortly before you start stir-frying so they’re ready to go straight into the pan.

If using fresh rice noodles, carefully separate them. You may need to run them under some water to make separating them easier.

4. Stir-Fry the Vegetables

Heat a large wok or pan over high heat.

Add 2 tablespoons of the oil. Once hot, add the sliced yellow onion, green onions, and minced garlic.

Stir-fry for about 2 minutes, until the vegetables become tender and translucent.

Add the sliced bell pepper and cook for another 2–3 minutes, until tender while still retaining some texture.

5. Cook the Tofu

Move the vegetables to one side of the pan.

Add the remaining 1 tablespoon of oil to the empty side and place the tofu strips in the pan.

Season the tofu with the vegan fish sauce and a pinch of white pepper.

Cook over high heat until the tofu becomes golden brown on one side, then flip the pieces and cook the other side.

Once golden, mix the tofu with the vegetables.

6. Add the Chili and Basil

Move the tofu and vegetables aside again.

Add the sliced bird’s eye chilies and fresh basil to the pan.

Reduce the heat to medium-high and stir everything together.

Cook for about 2 minutes, or until the basil begins to wilt and becomes fragrant.

7. Add the Rice Noodles and Sauce

Add the soaked and drained rice noodles to the pan.

Reduce the heat to medium and pour the prepared sauce over the noodles.

Toss everything together thoroughly so the sauce coats the noodles, tofu, and vegetables.

8. Finish the Noodles

Allow the noodles to cook over medium-high heat until the sauce begins to boil.

Stir every 30 seconds or so to prevent the noodles from sticking to the bottom of the pan.

As they cook, the chewy rice noodles will absorb the flavorful sauce.

Once the noodles are heated through and coated in the sauce, turn off the heat.

For even more freshness and heat, you can add additional fresh basil and chopped chili before serving.

Serve hot and enjoy!

Tips for Success

• Use wide rice noodles: Thick noodles give Pad Kee Mao its satisfying chewy texture. Around 10 mm wide is ideal, although thinner rice noodles can also work.
• Don’t over-soak dry noodles: They should be pliable and chewy rather than completely soft before they go into the pan.
• Press the tofu: Removing excess moisture helps the tofu develop a better golden exterior when stir-fried.
• Keep the pan hot: High heat helps the vegetables and tofu develop good color without becoming overly soft.
• Stir the noodles regularly: Rice noodles can stick to the pan, so stir every 30 seconds or so once the sauce has been added.
• Adjust the spice level: Bird’s eye chilies are very hot. Remove the seeds or use fewer chilies for a milder dish.
• Handle chilies carefully: Avoid touching your face or eyes after handling hot chilies. Wash your hands thoroughly after preparation.

Equipment Needed

• Large wok or skillet
• Heatproof bowl
• Small mixing bowl
• Cutting board
• Sharp knife
• Wooden spoon or spatula

Recipe Variations

Tofu-Free Drunken Noodles

The tofu can be replaced with another plant-based protein of your choice. Adjust the cooking time according to the protein used.

Extra-Spicy Pad Kee Mao

Keep the seeds in the bird’s eye chilies or increase the amount for a hotter noodle dish.

Mild Vegan Drunken Noodles

Use fewer chilies and remove the seeds before slicing them to significantly reduce the heat.

Fresh Rice Noodle Pad Kee Mao

Fresh rice noodles can be used instead of dried noodles. Carefully separate them first, then add them directly to the stir-fry with the sauce.

Serving Suggestions

These Vegan Thai Drunken Noodles are best served hot, straight from the wok.

Because the noodles already contain tofu, vegetables, fresh basil, and a flavorful sauce, they make a satisfying main course on their own.

For extra freshness, finish individual servings with additional Thai or holy basil and sliced chili.

Storage and Reheating

Allow leftovers to cool before transferring them to an airtight container.

Store in the refrigerator and reheat gently in a skillet or pan. If the noodles have become firm after chilling, a small splash of water can help loosen them as they warm.

Frequently Asked Questions

What are Thai Drunken Noodles?

Thai Drunken Noodles, also known as Pad Kee Mao, are a popular Thai noodle dish made with rice noodles, aromatic vegetables, chilies, basil, and a savory sauce. This version uses tofu and vegan-friendly sauces.

Are Drunken Noodles actually made with alcohol?

Not necessarily. Despite the name “Drunken Noodles,” this recipe does not contain alcohol. The name refers to the dish rather than an alcohol-based ingredient.

What type of noodles are best for Pad Kee Mao?

Wide rice noodles are ideal. The recipe recommends noodles around 10 mm thick, but thinner rice noodles can also be used if that’s what you have available.

Can I use fresh rice noodles?

Yes. Fresh rice noodles work well, but they are more fragile than dried noodles. Carefully separate them before adding them to the pan and follow any preparation instructions on the package.

How spicy are Vegan Drunken Noodles?

The level of heat depends largely on the bird’s eye chilies. They are very spicy, so you can remove the seeds, reduce the quantity, or use another type of chili to adjust the heat.

Can I use another protein instead of tofu?

Yes. The recipe notes that tofu can be replaced with another protein of your choice. A plant-based protein can be used to keep the dish vegan.

Nutrition Information

Per serving:

• Calories: 352 kcal
• Carbohydrates: 26g
• Protein: 4g
• Fat: 21g
• Saturated Fat: 2g
• Polyunsaturated Fat: 6g
• Monounsaturated Fat: 13g
• Trans Fat: 1g
• Sodium: 1326mg
• Potassium: 124mg
• Fiber: 2g
• Sugar: 5g
• Vitamin A: 120 IU
• Vitamin C: 4mg
• Calcium: 41mg
• Iron: 1mg

Nutrition information is a general estimate and may vary depending on the specific ingredients and brands used.

Final Thoughts

These Vegan Thai Drunken Noodles (Pad Kee Mao) are a delicious way to bring bold Thai-inspired flavors to your kitchen. The combination of chewy rice noodles, golden tofu, crisp-tender vegetables, fragrant basil, and spicy chilies makes every bite packed with flavor.

Best of all, the recipe takes just 30 minutes from start to finish. Whether you’re craving takeout-style noodles or simply need a quick vegan dinner, this Pad Kee Mao is a flavorful recipe worth keeping in your regular rotation.

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