Description
Vegan Thai Drunken Noodles (Pad Kee Mao) are thick, chewy rice noodles cooked in a spicy and savory sauce with garlic, onions, chili, tofu, and lots of fresh basil. This easy vegan Thai dish is packed full of flavor and perfect for a quick meal.
Ingredients
- Sauce
- 1 tbsp coconut sugar or palm sugar
- 2 tbsp hot water
- 1 tbsp vegetarian oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp soy sauce
- 2 tbsp vegan fish sauce
- Tofu
- 7 oz extra firm tofu or other protein of choice, sliced
- Noodles
- 7 oz dry wide rice noodles, 10 mm thick preferred, or 17.5 oz fresh rice noodles
- For Stir-Frying
- 3 tbsp neutral oil, divided
- 1/2 medium yellow onion, sliced
- 2 green onions, sliced into 2-inch pieces
- 3 cloves garlic, minced
- 1 small red bell pepper, seeded and thinly sliced
- 2 tbsp vegan fish sauce, to season the tofu or protein
- Pinch of white pepper, to season the tofu or protein
- 2-3 bird’s eye chilies, deseeded and sliced
- 1 cup fresh Thai or holy basil leaves, packed
Instructions
- Make the sauce: Mix the coconut sugar, hot water, vegetarian oyster sauce, dark soy sauce, soy sauce, and vegan fish sauce in a bowl until the sugar has dissolved. Set aside and adjust the measurements to taste if desired.
- Prepare the tofu: Press the tofu for 8 to 10 minutes to drain excess water. Wrap it in a towel and place a heavy board or surface on top. Slice the tofu into 1-inch by 2-inch strips or another shape of choice.
- Prepare the noodles: Place the dry rice noodles in a heatproof bowl and cover completely with boiling water. Soak for 8 to 10 minutes, or until they are white, pliable, and still very chewy. Drain and set aside. If using fresh rice noodles, carefully separate them and rinse with water if needed.
- Stir-fry the vegetables: Heat a large pan or wok over high heat. Add 2 tbsp oil. Once hot, stir-fry the yellow onion, green onions, and garlic for 2 minutes, or until tender and translucent.
- Add the bell pepper and cook for 2 to 3 minutes until tender. Move the vegetables to the side of the pan.
- Add the remaining 1 tbsp oil. Over high heat, add the tofu strips. Pour in the vegan fish sauce and season with white pepper. Flip the tofu once golden brown to cook the remaining side.
- When the tofu is golden brown, mix it with the bell peppers and onions.
- Move the mixture aside and quickly add the chopped chilies and fresh basil. Lower the heat to medium-high and mix everything together. Cook for 2 minutes, or until the basil is slightly wilted.
- Add the rice noodles to the pan. Over medium heat, pour in the sauce mixture and mix well to completely coat the noodles.
- Let the noodles simmer over medium-high heat until the sauce starts to boil. Mix every 30 seconds or so to prevent the noodles from sticking to the bottom of the pan. The noodles will continue cooking and absorb the flavors from the sauce.
- Turn off the heat and mix in more fresh basil leaves and chopped chili if desired.
- Serve hot and enjoy.
Notes
- For the vegetarian oyster sauce, vegetarian stir-fry sauce can also be used.
- Use the thickest rice noodles available. 10 mm noodles are preferred, but 3-5 mm noodles can also be used.
- If using fresh rice noodles, carefully separate them. They are already cooked, more fragile, and can break easily, so add them directly to the sauce later in the cooking process.
- Bird’s eye chilies are very hot. Remove the seeds to reduce the heat and avoid touching your face after handling them. Use other chilies or adjust the amount according to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian, Thai