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vegan thai drunken noodles (pad kee mao)



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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 2


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Step 1

Simply mix everything together in a bowl until the sugar has dissolved and then set it aside. Feel free to adjust the measurements depending on your desired taste.

Step 2

If using tofu, press the tofu for 8 to 10 minutes to drain out excess water. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.

Step 3

Afterwards, slice into 1”x2” (2.5 by 5 cm) strips or other shape of choice.

Step 4

Place the dry rice noodles in a heatproof bowl. Pour in boiling hot water until the noodles are completely submerged.

Step 5

Leave the noodles to soak in the water for 8 to 10 minutes or until they’re not longer translucent and still very chewy. The noodles will turn chewy, white, and pliable. Drain from the water and set aside. I usually like to soak them in the water right before I start cooking so I can directly transfer the freshly soaked noodles in the pan.

Step 6

Heat a large pan or wok over high heat. Once hot, add in 2 tbsp oil. Sauté the onion, green onions, and garlic for 2 minutes or until tender and translucent.

Step 7

Add in the bell pepper and cook for 2 to 3 minutes until tender.

Step 8

Move the veggies to the side of the pan. Add in the remaining 1 tbsp oil.

Step 9

Over high heat, add in the strips of tofu.

Step 10

Pour in the vegan fish sauce and white pepper, to season the tofu. Flip over the tofu once golden brown to cook the remaining side.

Step 11

When the tofu is golden brown, mix it in with the bell peppers and onions.

Step 12

Move that aside and then quickly add in the chopped chili and fresh basil. Lower the heat to medium high and then mix everything together. Cook for 2 minutes or until the basil is slightly wilted.

Step 13

Add in the rice noodles noodles to the pan. Then over medium heat, pour in the sauce mixture.

Step 14

Mix well to completely coat the noodles.

Step 15

Leave the noodles to simmer over medium high heat or 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 chewy noodles will continue to cook and absorb the flavours from the sauce!

Step 16

Turn off the heat and feel free to mix in more fresh basil leaves and chopped chili if you’d like!

Step 17

Serve hot and enjoy!

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