Thai Drunken Noodles (Pad Kee Mao)
A flavorful and spicy Thai noodle dish featuring crispy tofu, fresh vegetables, and fragrant basil, perfect for a quick and satisfying meal.
Ingredients
Noodles
- 16 oz Thai rice noodles (A Taste of Thai brand recommended)
- 12 oz tofu (pressed and cubed)
- 2 tbsp sesame oil
- 4 cloves garlic (minced)
- 2 shallots shallots (thinly sliced)
- 1 jalapeno pepper jalapeno pepper (seeded and thinly sliced lengthwise)
- 4 green onions 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 tbsp fresh ginger (shredded or sliced)
- 6 tbsp tamari
- 4 tbsp vegan oyster sauce
- 4 tbsp vegan fish sauce
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tsp chili paste (adjust to heat preference)
- 0.5 cup vegetable broth (may substitute with filtered water)
sea salt and black pepper
- sea salt (to taste)
- black pepper (to taste)
fresh basil
- to taste fresh basil
- lime wedges lime wedges (for serving)
green onions
- additional green onions (chopped for garnish)
Instructions
- Press tofu for 20-30 minutes, then cube.
- Cook noodles in boiling salted water, drain, rinse with cold water, and set aside.
- Mix sauces, ginger, chili paste, and 3/4 cup vegetable broth; set aside.
- Heat sesame oil, fry tofu until crispy, then add garlic and shallots; sauté until fragrant.
- Add vegetables, sauté until slightly softened, then pour in sauce and combine.
- Stir in noodles, toss well, remove from heat, add basil, and garnish with green onions and lime wedges.
Notes
Adjust chili paste for desired heat level and serve with extra lime wedges for added flavor.