Vegan Drunken Noodles (Pad Kee Mao)

 

Bold, saucy, and spicy Thai-inspired noodles with chewy wide rice noodles, golden tofu, and loads of fresh Thai basil. Ready in 30 minutes!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 | 

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Ingredients

• 300g wide rice noodles (dry)
• 400g extra-firm tofu, drained and cubed
• 2 tbsp vegetable oil
• 1 shallot or small onion, thinly sliced
• 4 garlic cloves, minced
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 cup fresh Thai basil leaves

Sauce:

• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp vegan oyster sauce (or hoisin sauce)
• 1 tbsp brown sugar
• 1 tbsp sriracha or sambal oelek (adjust to taste)
• 1 tbsp lime juice
• 1 tsp cornstarch

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Instructions

1. Soak rice noodles in boiled water for 5–7 minutes until nearly al dente, then drain and rinse with cold water. Set aside.
2. In a small bowl, whisk together all sauce ingredients until combined. Set aside.
3. Heat oil in a large wok or skillet over high heat. Add tofu and cook for 4–5 minutes until golden and crispy. Remove from pan and set aside.
4. In the same pan, stir-fry shallot and garlic for 2 minutes. Add bell pepper and broccoli and cook for 3–4 minutes until just tender.
5. Return tofu to the pan with drained noodles. Pour in the sauce and toss to coat. Cook for 2–3 minutes until heated through.
6. Remove from heat, stir in 80% of the basil. Serve garnished with remaining basil and lime wedges.

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Notes

• Wide flat rice noodles are traditional, but any rice noodle works.
• Swap tofu for tempeh or soy curls if preferred.
• Make it oil-free: use vegetable broth instead of oil.
• Store leftovers in an airtight container in the fridge for up to 3 days.

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