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Easy Vegetarian Thai Drunken Noodles (Pad Kee Mao)

thai drunken noodles recipe vegetarian - Tasty
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Make authentic, spicy Vegetarian Thai Drunken Noodles at home. This recipe uses tofu and a simple homemade sauce for a quick weeknight dinner.

Ingredients

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  • 1 pound wide rice noodles (fresh or dried)
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 tablespoons soy sauce (for tofu marinade)
  • 1 tablespoon cornstarch
  • 2 tablespoons neutral cooking oil
  • 4 cloves garlic, minced
  • 1 large shallot, thinly sliced
  • 1 cup mixed vegetables (e.g., bell peppers, broccoli florets)
  • 1 cup fresh Thai basil leaves (or regular sweet basil)
  • 1–3 Thai chilies, sliced (adjust for heat)
  • 1/4 cup vegetable broth
  • **For the Vegetarian Sauce:**
  • 3 tablespoons vegetarian oyster sauce substitute (mushroom sauce)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon dark soy sauce (for color)
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper

Instructions

  1. Prepare the noodles according to package directions. If using dried noodles, soak or boil until pliable but still slightly firm (al dente). Drain and toss with a little oil to prevent sticking. Set aside.
  2. Toss the cubed tofu with 2 tablespoons of soy sauce and cornstarch until coated.
  3. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the tofu and cook, turning occasionally, until golden brown and slightly crispy on all sides. Remove the tofu from the wok and set aside.
  4. Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic, sliced shallot, and Thai chilies. Stir-fry quickly for about 30 seconds until fragrant.
  5. Add your mixed vegetables to the wok. Stir-fry for 2-3 minutes until they are crisp-tender.
  6. While the vegetables cook, whisk together all the Vegetarian Sauce ingredients in a small bowl.
  7. Add the cooked noodles and the prepared sauce mixture to the wok. Toss everything together quickly to coat the noodles evenly. If the mixture seems too dry, add the vegetable broth.
  8. Return the cooked tofu to the wok. Stir-fry for one minute more, ensuring everything is hot.
  9. Remove the wok from the heat. Stir in the fresh Thai basil leaves until they just begin to wilt.
  10. Serve your Spicy Thai Basil Noodles Vegetarian immediately.

Notes

  • For the best flavor, use fresh wide rice noodles if you can find them. If using dried, ensure you do not overcook them before stir-frying.
  • Control the heat level by adjusting the number of Thai chilies used. For a milder dish, remove the seeds from the chilies before slicing.
  • If you cannot find vegetarian oyster sauce, substitute with an equal amount of soy sauce mixed with a pinch of mushroom powder for umami depth.
  • This recipe works well with other proteins like seitan or sliced mushrooms instead of tofu.

Nutrition

Find it online: https://delicerecipe.com/thai-drunken-noodles-recipe-vegetarian/