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Thai drunken noodles recipe in a wok on top of a gray table
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5 from 108 votes

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
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

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