thai drunken noodles

Savory, sweet, and spicy; Drunken Noodles are a favorite Thai treat, easily made at home.

Vegan Spicy Thai Drunken Noodles With Seared Tofu

Package Wide Rice Noodle

package, pressed with a Tofu Press and cut into small cubes Extra-firm tofu

Tamari, Liquid Aminos, or Soy Sauce

Tablespoons Sriracha

Lime juiced

Lime zested

Tablespoons Rice Vinegar

cup Organic Vegetable Broth

Tablespoons Brown Sugar

(more

Tablespoons Sriracha

large, diced Yellow Onion

cloves, minced Garlic

Lime, juiced

cup, fresh, chopped Basil

Vegan Spicy Thai Drunken Noodles with Seared Tofu

Press tofu ( using a tofu press) thoroughly...

Press tofu ( using a tofu press) thoroughly BEFORE cutting into cubes

Cut tofu into small cubes.

Marinate by covering with the specified tofu marinate...

Marinate by covering with the specified tofu marinate indicated above.

Cover and refrigerate for at least an hour

I used Taste of Thai Wide Rice Noodles.

Rice noodles are much more delicate and fragile...

Rice noodles are much more delicate and fragile than a typical spaghetti noodle.

Place all your rice noodles in a wide...

Place all your rice noodles in a wide mixing bowl.

Bring 4 cups of water to boil.

Pour the boiling water over the rice noodles...

Pour the boiling water over the rice noodles until they are completely submerged.

Every few minutes, stir to loosen the noodles...

Every few minutes, stir to loosen the noodles a bit, so they don't stick together.

When they are completely limp, give them a...

When they are completely limp, give them a taste to see if they’re cooked through.

The flat rice noodles might take upwards of...

The flat rice noodles might take upwards of ten minutes depending on thickness.

Pay attention and test the noodles frequently because...

Pay attention and test the noodles frequently because they’ll become mushy if they overcook.

The noodles are being stir-fried for the drunken...

The noodles are being stir-fried for the drunken noodles , so you definitely want to under-cook them a bit.

They will absorb more moisture and cook the...

They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.

Once the noodles are tender, drain them and...

Once the noodles are tender, drain them and run them under COLD water to stop the cooking.

Whisk Drunken Noodle sauce ingredients together.

When noodles are drained and rinsed in COLD...

When noodles are drained and rinsed in COLD water, pour sauce over noodles prior to cooking.

Stir sauce into the noodles and let sit...

Stir sauce into the noodles and let sit while you cook the tofu.

Heat wok to medium high.

Add onion and garlic, and cook until translucent.

Add red thai chili pepper.

Add tofu and sauce, and sear tofu.

Let it cook before tossing it around in...

Let it cook before tossing it around in the wok.

Add rice noodles and sauce to tofu.

Add 3/4 cup basil, reserving 1/4 cup for...

Add 3/4 cup basil, reserving 1/4 cup for garnish.

Add noodles mixture to a bowl.

Sprinkle with extra basil.

Serve with a wedge of lime.

Serve with a side of red pepper flakes...

Serve with a side of red pepper flakes for those who want to add a little more heat.

I also serve Sriracha on the side, because...

I also serve Sriracha on the side, because I like it hot. 

Thick, chewy rice noodles cooked in a spicy and savoury sauce with garlic, onions, chili, tofu, and lots of fresh basil! Pad Kee Mao or Drunken Noodles are a famous dish in Thailand and you’d usually find them in simple road-side restaurants for take-out! This dish is quick, easy, and packed full of flavour!

Vegan Thai Drunken Noodles (Pad Kee Mao)

tbsp coconut sugar (or palm sugar)

tbsp water

tbsp vegetarian mushroom oyster sauce (see notes)

tbsp dark soy sauce

soy sauce

fish sauce ((see homemade recipe here))

tofu

noodles

tbsp neutral oil (divided)

onion

green onions (sliced in to 2” long pieces)

garlic (minced)

red bell pepper (sliced)

fish sauce

white pepper (to season the tofu

2-3 bird’s eye chili (deseeded and sliced (see notes))

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.

Sauce

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.

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

Tofu

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

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.

Noodles

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.

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

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

Over high heat, add in the strips of tofu.

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.

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

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.

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

Mix well to completely coat the noodles.

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!

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

Serve hot and enjoy!

Stir-Fry

This Thai dish features satisfyingly chewy and tender rice noodles tossed with a pungent, addicting sauce.

Drunken Noodles (Pad Kee Mao)

rice noodles

canola oil (, divided)

cornstarch

½ pounds boneless skinless chicken breasts

chicken broth

brown sugar (, light or dark brown)

oyster sauce

mirin ((Japanese sweetened rice

red pepper flakes

garlic (, divided)

salt and pepper (to taste)

scallions

ginger

small leaf

Chili oil (to serve (optional))

soak the rice noodles

Soften the rice noodles according to package directions (if there are no directions, place the noodles in a large bowl and add hot water to cover.  Allow them to soak for 15 minutes until softened but not mushy, then drain and set aside).

make the marinade

In a large bowl, mix 1 tablespoon soy sauce, 1 tablespoon of the oil, 1 tablespoon water, and the cornstarch, then add the chicken and toss. Let sit for 20 minutes.

make the sauce

Make the sauce: meanwhile, in a small bowl or container mix together the chicken broth, 1/3 cup soy sauce, 1 tablespoon of the oil, brown sugar, oyster sauce, mirin, red pepper flakes, 1 tablespoon garlic, fish sauce, and salt and pepper.  Set aside.

cook the chicken

Heat 1 ½ teaspoons of the remaining oil in a very large skillet or a wok over medium high heat.  Add the half the chicken and stir fry until it’s almost cooked through, about 3 minutes for breast meat, 4 or 5 minutes for thigh meat.  Remove the chicken to a plate, and repeat with another 1 ½ teaspoons of the oil and the rest of the chicken.  Return the first batch of chicken to the pan.  Add the 4 sliced scallions, the remaining tablespoon of garlic, and the ginger, and sauté for 30 seconds until you can smell the garlic.

add the sauce

Restir the sauce and add it to the pan with the drained soaked noodles and half of the basil.  Toss and cook for about 2 minutes until the chicken is cooked through and the sauce has thickened and coats everything nicely.

sprinkle with basil and serve.

Sprinkle over the remaining basil leaves and serve from the pan or transfer the noodles to a serving dish.  Serve hot with chili oil if desired.

Savory, sweet, and spicy, drunken noodles are a simple, few ingredient recipe for making oil-free Thai food at home. Add some seared tofu some favorite veggies, or eat these savory noodles alone.

Package Wide Rice Noodle

extra firm tofu (pressed

Tamari (Liquid Aminos, or Soy Sauce)

Tablespoons Rice Vinegar

Organic Vegetable Broth

Tablespoons Brown Sugar or substitute maple syrup

Thai Red Chili, diced (more if you like it extra hot)

Yellow Onion (diced)

Garlic (minced)

lime (juiced)

fresh, chopped Thai Basil

The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet

Rice noodles are much more delicate and fragile than typical spaghetti noodle.

Stir to loosen the noodles every few minutes, so they don&#39;t stick together.

When they are completely limp, give them a taste to see if they&#39;re cooked through.

The flat rice noodles might take upwards of ten minutes, depending on thickness.

Pay attention and test the noodles frequently because they&#39;ll become mushy if they overcook.

The noodles are being stir-fried for the drunken noodles, so you want to under-cook them.

They will absorb more moisture and cook the rest once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.

Preparing the Noodles

When noodles are drained and rinsed in COLD water, pour the sauce over the noodles before cooking.

Drunen Noodle Sauce

Heat wok to medium-high.

Add red Thai chili pepper.

Cooking

or substitute cilantro

Serve with a side of red pepper flakes for those who want to add more heat.

I also serve Sriracha on the side because I like it hot. 

Serving

Thai Drunken Noodles (Pad Kee Mao). Chewy rice noodles stir fried in a delicious sauce, chicken, vegetables, holy basil with intense spicy flavors! Ready in 30 minutes.

Quick & Easy Thai Drunken Noodles (Pad Kee Mao)

0.55 lbs boneless skinless chicken thighs (sliced thinly)

broccoli

Holy basil (or sub with Thai basil

carrots (julienned)

red chili pepper (chopped)

garlic

vegetable oil (or any neutral oil)

oyster sauce (or sub with vegetarian stir fry sauce)

tbsp fish sauce

sugar

In a small bowl, combine noodle sauce ingredients. Set aside.

In a mortar and pestle or food processor, grind garlic and chopped red chili into a chunky paste. Set aside.

If needed, microwave or steam fresh rice noodles for 2-3 minutes until warm so you can separate them easily. Then vertically split each rice noodle roll into half, so it&#39;s easier to eat.  (If you&#39;re using fresh noodle sheets, slice them into 1 inch wide strands). Using dry rice noodles? See Notes below.

In a wok or large skillet on medium-high heat, add 1 tbsp of oil. Once oil is hot, add sliced chicken thighs and spread apart quickly. Fry until cooked. Remove and set aside.

Lower to medium heat, add chili garlic paste and carrots and cook for 20-30 seconds. Move to the side of the pan.

Raise to medium-high heat, pour in remaining oil into empty space of pan. Then add rice noodles and noodle sauce.

GENTLY toss until noodles are coated in sauce. Allow noodles to sit in the pan for 30-45 seconds or more without movement so they can char for additional flavor!

Toss in Chinese broccoli and gently toss with noodles. Cook until greens have slightly softened.

Add cooked chicken and holy basil. Gently toss. Remove off heat and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686183006/n6q2w6nh1oojffmlpace.mp4

Thai Drunken Noodles

Thai Drunken Noodles is a delicious stir-fry recipe that packs tons of flavor and a bit of heat in a sauce that coats tender pieces of chicken, crisp veggies, and soft noodles!

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Thai Drunken Noodles (Pad Kee Mao)

Top 8 thai drunken noodles recipes from across the web

The most viewed thai drunken noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Spicy Thai Drunken Noodles Wi...

Vegan Thai Drunken Noodles (Pad Kee...

Drunken Noodles (Pad Kee Mao)

Vegan Spicy Thai Drunken Noodles wi...

Quick & Easy Thai Drunken Noodles (...

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Thai Drunken Noodles (Pad Kee Mao)

Thai Drunken Noodles (Pad Kee Mao)

The most viewed thai drunken noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine