Pad Kee Mao (Drunken Noodles)

Vegan Desserts

Ginger Peach Galettes

If you loved these ginger peach galettes, explore more vegan galette recipes here.

Vegan Chocolate Dalgona Cupcakes

Dalgona coffee is undoubtedly one of the biggest food trends this year, and now it comes in cupcake form! And while these vegan chocolate...

Almond Butter, Maple + Blueberry Blondies

If you loved these vegan blueberry blondies, you might love our pumpkin chocolate chip or peanut butter versions even more.

Vegan Choc Chip Loaded Cake

If you have some ingredients left over after making this vegan choc chip loaded cake, try some of these chocolate chip recipes!

Vegan Marble Cake With Blackberries And Wild Raspberries

If vegan marble cakes are your thing, you might want to check out this Chocolate Marble Cake recipe.

Print

Pad Kee Mao (Drunken Noodles)

Pad Kee Mao (Drunken Noodles)


Scale

Ingredients

  • 2 servings of fresh rice noodles (about 420g)
  • 1 cup veggie of choice (used homegrown bok choy)⁣
  • a handful of Thai basil leaves⁣
  • 45 cloves garlic⁣
  • 2 Thai chili⁣
  • 4oz firm tofu – pressed⁣
  • oil for cooking⁣

Sauce: 

  • 1 teaspoon dark soy sauce
  • 1 ½  tablespoons stir fry sauce
  • 1 ½  tablespoons soy sauce/tamari
  • 2 tablespoons homemade vegan ‘fish’ sauce (details in @woon.heng’s IG story highlights)
  • 1 teaspoon sugar⁣

Instructions

  1. Mix all the sauce ingredients until well combined and set aside.⁣
  2. Pound or finely chopped the chili and garlic.⁣
  3. In a heated non-stick pan, pan-fry tofu until golden brown. Then, push tofu to the side of the pan. Add a little more oil to the pan and sauté the garlic and chili mix until fragrant, about 30 seconds.⁣
  4. Add the veggies in and cook for a minute or two. Then, add in the noodles and the sauce mixture. ⁣
  5. Using a pair of tongs, quickly toss the noodles with sauce until all noodles are well coated. Continue to cook for another 30 seconds to allow the noodles to absorb all the flavors. Taste test and adjust accordingly that is to add more vegan ‘fish’ sauce or stir fry sauce for more umami flavor or more soy sauce or salt for saltiness. Finally, add the Thai Basil and give it a quick toss and turn off the heat. Serve warm and enjoy!⁣

Notes

Recipe & Photography by WoonHeng Chia from @woon.heng, as posted on woonheng.com/vegan-pad-kee-mao/.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Latest Recipes

Ginger Peach Galettes

If you loved these ginger peach galettes, explore more vegan galette recipes here.

Chilled Cucumber Gazpacho

If you loved this chilled cucumber gazpacho recipe and are looking for more refreshing soups, we suggest these Green Avocado and Tomato Cucumber gazpacho...

Vegan Chocolate Dalgona Cupcakes

Dalgona coffee is undoubtedly one of the biggest food trends this year, and now it comes in cupcake form! And while these vegan chocolate...

Buffalo Cauliflower Pasta Salad

This Buffalo Cauliflower Pasta Salad isn't the only way to make cauliflower exciting! Explore its versatility with these recipes: Veggie Ramen Bowl with Gochujang...

Spicy South African Fries

This Spicy South African Fries recipe is a great way to make store-bought fries stand out. But if you're looking for more ways to...

More Recipes Like This