Thai Drunken Noodles (Pad Kee Mao
Vegan Thai Drunken Noodles features rice noodles with vegetables and soy meat, all covered in a spicy, deep and delicious sauce. The perfect weeknight meal that is easy to make and comes together in just 20 minutes!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 oz wide rice noodles (soaked in warm water)
- 3 oz soy curls (or 1 250g package of firm tofu), rehydrated
- 3 scallion stems
- 3 large garlic cloves, minced
- 1 tsp ginger grated
- 1 birds eye chili, deseeded and thinly sliced
- 10 baby corns
- 1 small carrot, julienned
- ½ red bell pepper, sliced thinly
- 2 cups of Chinese broccoli
- Sauce:
- 3 tbsp mushroom sauce
- 1 tbsp vegan fish sauce
- 2 tbsp light soy sauce
- 1.5 tbsp dark soy sauce
- 2 tsp sugar
- To serve:
- handful of Thai basil
- Lime wedges
Instructions
- 1
Soak wide rice noodles over boiling for 30 mins.
- 2
Mix all the ingredients for the sauce in a small bowl.
- 3
Heat a wok or large pan over high heat and add the garlic, chili, ginger and fry for 15-20 seconds. Add in the rehydrated soy curls (or tofu) and fry for 3-4 minutes. Add in the baby corn, red bell peppers, carrots and Chinese broccoli and fry for a few seconds. Add in the noodles, pour over the sauce and cook for another 1 minute or until all the liquid has evaporated and has coated the noodles. Add a bit of water if the sauce absorbs very quickly to finish cooking the noodles. Squeeze half a lemon over and toss in some roughly chopped basil. Serve with lime wedges and more fresh basil.