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Vegan Thai Drunken Noodles (Pad Kee Mao)

Vegan Thai Drunken Noodles (Pad Kee Mao)
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Embark on a culinary adventure with Vegan Thai Drunken Noodles (Pad Kee Mao). This vibrant dish features thick, chewy rice noodles enveloped in a symphony of spicy and savory flavors, bringing the essence of Thailand right to your kitchen. With each bite, you’ll experience the delightful balance of sweetness from coconut sugar and the heat from bird’s eye chilies, all harmonized by fresh basil. Perfect for any occasion—whether it’s a cozy weeknight dinner or a gathering with friends—this recipe is an invitation to share warmth and joy around the table.

Ingredients

Scale
  • 1 tbsp coconut sugar
  • 2 tbsp hot water
  • 1 tbsp vegetarian oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp soy sauce
  • 2 tbsp vegan fish sauce
  • 7 oz extra firm tofu, sliced
  • 7 oz dry wide rice noodles
  • 3 tbsp neutral oil (divided)
  • 1/2 medium yellow onion, sliced
  • 2 green onions, sliced into 2” pieces
  • 3 cloves garlic, minced
  • 1 small red bell pepper, thinly sliced
  • Pinch white pepper (for seasoning)
  • 2–3 bird’s eye chilies, deseeded and sliced
  • 1 cup fresh Thai or holy basil leaves

Instructions

  1. Soak the Noodles: If using dry wide rice noodles, soak them in warm water for about 30 minutes until pliable but still slightly firm.
  2. Prepare the Sauce: In a small bowl, dissolve coconut sugar in hot water. Add vegetarian oyster sauce, dark soy sauce, soy sauce, and vegan fish sauce. Mix well.
  3. Cook Tofu: Heat one tablespoon of neutral oil in a large frying pan over medium-high heat. Add sliced tofu and sauté until golden brown on all sides (about 5 minutes). Remove from pan and set aside.
  4. Stir-Fry Aromatics: In the same pan, add another tablespoon of oil. Stir-fry yellow onion until translucent (about 3 minutes). Then add minced garlic and red bell pepper; cook for another minute.
  5. Combine Ingredients: Add soaked noodles and cooked tofu back to the pan along with the prepared sauce. Mix well to coat everything evenly; stir-fry for another 2–3 minutes.
  6. Add Fresh Basil: Turn off the heat and fold in fresh basil leaves until just wilted.

Nutrition

Find it online: https://isabellacooks.com/vegan-thai-drunken-noodles-pad-kee-mao/