Drunken Noodles Recipe

This best Drunken Noodles Recipe (Pad Kee Mao) tops the list of my all-time favorite Thai recipes. Spicy, saucy, with a hint of sweet, and packed with healthy vegetables and fresh basil, these Tofu Drunken Noodles take less than 30 minutes to prepare in one pot, are vegan, gluten-free, non-dairy and meatless. Only 389 calories per serving and features an updated ingredients list and new step-by-step pictorial of how to make.

🍝 What Are Thai Drunken Noodles (Pad Kee Mao)?

Drunken Noodles are one of the most delicious Thai noodle dishes ever! It's a recipe that's made with rice noodles, a protein source, vegetables and lots of flavorful seasonings and spices. But how on earth did this savory, sweet, spicy Asian dish get it's name?

There are as many theories to this as there are recipes, such as the dish is so spicy it makes you feel drunk or it's so spicy, anyone eating it must drink copious amounts of alcohol to relieve their burning mouths. Theories aside, however, once you've tried this recipe, how it got its name won't matter in the least!!

NOTE: This post has been updated and republished, featuring a step-by-step pictorial on how to make this drunken noodles recipe and lots more!

🥬 Make It Vegan

Are Thai Drunken Noodles vegan? They sure can be and I'm going to show you how to make them using vegan fish sauce and vegan oyster sauce, two key ingredients to make this recipe drool-worthy. And, just in case you live for Thai and Asian recipes, check out my Thai Basil Tofu with Coconut Garlic Noodles, Sticky Shiitake Mushrooms Recipe, Rainbow Forbidden Rice Recipe, my One Pot Chickpea Coconut Curry and this Sweet Thai Chili Sauce Recipe.

🥕 Pad Kee Mao Ingredients (With Substitutions)

🍜 How to Make Thai Drunken Noodles

Here's how to make this Drunken Noodles Recipe (Pad Kee Mao):

1. Prior to doing anything, press your tofu for at least 30 minutes. This is the tofu press I recommend. It's bamboo, easy to clean and does a great job at pressing your tofu. When cooking with tofu, it's best NOT TO SKIP THIS STEP if you want the crispiest tofu ever.

2. Once tofu pressing is complete, cut block in half, then into cubes.

3. While tofu is pressing, put a pot of water on the stove with a bit of sea salt and bring to a boil. Add Thai Rice Noodles (these are my favorite as they don't clump together) and cook according to the instructions on the package. Be careful not to overcook. Drain and rinse with cold water. Place back in pot with a bit of cold water to prevent noodles from sticking and ensure fresh rice noodles when the rest of your dish is ready. Set aside.

4. Combine oyster sauce, fish sauce, maple syrup, tamari, rice vinegar, fresh ginger, chili paste and ⅓ cup vegetable broth in a bowl. Set aside.

5. Heat sesame oil in a large wok or skillet for 1-2 minutes over medium heat. Add tofu, sea salt and black pepper.

6. Stir and sauté over medium heat, frequently turning. You want the tofu to be crispy and brown but not burned.

7. Once tofu is brown and crispy, add garlic and shallots and sauté until fragrant.

8. Add carrots, red bell pepper, zucchini, jalapeño peppers and green onions. Sauté for about 5 minutes just until vegetables begin to soften.

9. Pour in sauce and stir, completely coating tofu and vegetables.

10. Add rice noodles and and toss to combine making sure sauce is well-incorporated into the noodles.

11. Remove Tofu Drunken Noodles from heat and add basil.

12. Stir in basil, just until wilted. Divide into bowls. Top with green onions, a squeeze of lime and more Thai basil. Enjoy!

TIP: I love making this recipe in my CookLover Wok. This is probably the best wok I've ever owned. It's a breeze to clean and long-lasting. I highly recommend it if you need a wok and you're as picky as I am about quality.

🍵 Two Types of Thai Basil

There are two types of Thai basil: regular Thai basil and Thai Holy basil. Unless you're in Thailand (and even then it may be difficult), regular Thai basil is easier to find than Holy basil leaves and many Thai recipes are made with regular Thai basil. You may even be able to find Thai basil in your favorite Asian grocery store. However, Drunken Noodles can be made with either. They can also be made with regular basil you find in your local supermarket.

🍶 Is Thai Basil The Same As Regular Basil?

No. Thai basil is somewhat similar in taste to regular basil found in the USA, but it has a slight aniseed flavor, sort of like licorice.

🍽 What Is The Best Substitute for Thai Basil?

Drunken Noodles are traditionally made with Holy Basil, which tastes more like regular basil (found in many US supermarkets) than Thai basil making it an excellent substitute.

🥢 What Kind Of Rice Noodle Is Best for Making Pad Kee Mao?

Opt for the widest rice noodle you can find in your local grocery store or on Amazon. I use Taste of Thai Wide Rice Noodles as they don't clump together or get soggy, unless, of course, you overcook them.

🥗 What Thai Side Dishes Go Best With Drunken Noodles?

If you love Thai food, you'll be happy to know these tofu drunken noodles go great with many Thai side dishes including my Vegan Spring Rolls with chili ginger peanut sauce and my Forbidden Rice Recipe that makes a great rice and vegetable stir-fry. You may also fall in love with one of these Thai salads, including this Thai Vegan Chopped Salad, Crunchy Thai Peanut Slaw or Thai Cucumber Salad.

👩🏻‍🍳 Expert Tips

• Overcooked noodles can become sticky and glumpy (if that's a word), and break apart once you begin to stir them with all the other ingredients. Most importantly, DO NOT OVERCOOK THE NOODLES. It's best to follow the instructions on the package when cooking your Thai rice noodles.
• If you don't have a tofu press, no worries, you can make your own. Simply layer a plate with a ton of paper towels. Place your tofu on top. Add another layer of paper towels and place a plate over it. Add some heavy objects, such as books, or whatever you have lying around and wait for about 30 minutes until much of the water has been absorbed by the paper towels. Now you're ready to cook!
• This Drunken Noodle Recipe (Pad Kee Mao) is versatile, meaning you can substitute whatever vegetables you have on hand for what I used. HOWEVER, THE SAUCE IS WHAT MAKES THIS DISH, SO DON'T SCRIMP ON SAUCE.
• To make these Tofu drunken noodles super duper saucy, double the sauce recipe. Just be sure to plate the noodles immediately after cooking them as when left to sit too long, the noodles will absorb all the sauce.

🌡️ How Do I Store Pad Kee Mao?

Thai drunken noodles are best eaten immediately after cooking, but you may store them, once they've cooled, in your refrigerator in an airtight container for up to 4 days.

This recipe DOES NOT do well in the freezer so you should avoid freezing.

♨️ How Do I Reheat Drunken Noodles?

You can easily reheat my drunken noodles recipe in the microwave or on the stove top. If they are a little dry, simply add a dab of water or vegetable broth during the reheating process.

🍲 More Thai-Inspired Food Favorites

Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

📖 Recipe

Thai Drunken Noodles (Pad Kee Mao)

This Drunken Noodles Recipe (Pad Kee Mao) tops the list of my all-time favorite Thai recipes. Spicy, saucy, with a hint of sweet, and packed with healthy vegetables and fresh basil, these Tofu Drunken Noodles take less than 30 minutes to prepare in one pot, are vegan, gluten-free, non-dairy and meatless.

5 from 70 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian

Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 servings

Calories: 389kcal

Author: Deborah

Ingredients

• ▢ 16 oz Thai rice noodles I use A Taste of Thai
• ▢ 12 oz tofu pressed and cubed
• ▢ 2 tablespoon sesame oil
• ▢ 4 cloves garlic minced
• ▢ 2 shallots thinly sliced
• ▢ 1 jalepeno pepper seeded and thinly sliced lengthwise
• ▢ 4 green onions chopped
• ▢ 1 medium zucchini chopped in half and then lengthwise
• ▢ 1 medium red bell pepper thinly sliced
• ▢ 2 medium carrots peeled and thinly sliced lengthwise
• ▢ 1 cup fresh Thai basil roughly chopped
• ▢ 1 tablespoon fresh ginger shredded or sliced
• ▢ 6 tablespoon tamari
• ▢ 4 tablespoon vegan oyster sauce
• ▢ 4 tbsp vegan fish sauce
• ▢ 2 tablespoon maple syrup
• ▢ 2 tablespoon rice vinegar
• ▢ 1 teaspoon chili paste adjust to heat preference
• ▢ ½ cup vegetable broth you may substitute with filtered water
• ▢ sea salt and black pepper to taste

Toppings

• ▢ fresh basil
• ▢ lime wedges
• ▢ green onions chopped

US Customary - Metric

Instructions

• Prior to doing anything, press your tofu for 20-30 minutes. This is the tofu press I use and I love it. When cooking with tofu, it's best NOT TO SKIP THIS STEP if you want the crispiest tofu ever.
• Once tofu pressing is complete, cut block into cubes.
• While tofu is pressing, put a pot of water on the stove with a bit of sea salt and bring to a boil. Add Thai Rice Noodles (these are my favorite as they don't clump together) and cook according to the instructions on the package. Be careful not to overcook. Drain and rinse with cold water. Place back in pot with a bit of cold water to prevent noodles from sticking. Set aside.
• Combine vegan oyster sauce, vegan fish sauce, maple syrup, tamari, rice vinegar, ginger, chili paste and ¾ cup vegetable broth in a bowl. Set aside.
• Heat sesame oil in a large wok or skillet for 1-2 minutes over medium heat. Add tofu, sea salt and black pepper. Stir and sauté over medium heat, frequently turning. You want the tofu to be brown and crispy but not burned.
• Once tofu is brown and crispy, add garlic and shallots and sauté until fragrant.
• Add carrots, red bell pepper, zucchini, jalapeño peppers and green onions,. Sauté for about 5 minutes just until vegetables begin to soften.
• Pour in sauce and stir, completely coating tofu and vegetables.
• Add rice noodles (drain first) and toss to combine making sure sauce is well-incorporated into the noodles.
• Remove from heat and stir in Thai basil, just until wilted. Divide into bowls. Top with green onions, a squeeze of lime and more Thai basil. Enjoy!

Notes

• Overcooked noodles can become sticky and glumpy (if that's a word), and break apart once you begin to stir them with all the other ingredients. Most importantly, DO NOT OVERCOOK THE NOODLES. It's best to follow the instructions on the package when cooking your Thai rice noodles.
• If you don't have a tofu press, no worries, you can make your own. Simply layer a plate with a ton of paper towels. Place your tofu on top. Add another layer of paper towels and place a plate over it. Add some heavy objects, such as books, or whatever you have lying around and wait for about 30 minutes until much of the water has been absorbed by the paper towels. Now you're ready to cook!
• This Thai Drunken Noodles Recipe is versatile, meaning you can substitute whatever vegetables you have on hand for what I used. HOWEVER, THE SAUCE IS WHAT MAKES THIS DISH, SO DON'T SCRIMP ON SAUCE.
• To make these noodles saucier, double the sauce recipe. Just be sure to plate the noodles immediately after cooking them as when left to sit too long, the noodles will absorb all the sauce.

Nutrition

Serving: 1cup | Calories: 389kcal | Carbohydrates: 80g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 878mg | Potassium: 386mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4378IU | Vitamin C: 36mg | Calcium: 63mg | Iron: 2mg

Tried this Recipe? Pin it for Later!Mention @oohlalaitsvegan or tag #oohlalaitsvegan!