Vegan Pad Kee Mao Recipe

This fast and easy Pad Kee Mao (Drunken Noodles) is made in a single, large wok or saute pan. Make sure you have everything cut and ready-to-go before you heat the oil. Once you start the sauté train, there is no stopping it! Don’t by shy with the lime juice or toppings! It can be made vegan by removing the fish sauce.

Vegan Pad Kee Mao

• 1 Package of Wide, Flat Rice Noodles

• 1/3 Cup of Vegetable Oil + ¼ Cup of Toasted Sesame Seed Oil

• 1 Package of Extra Firm Tofu, cubed

• 2 Tbsp of Red Pepper Flakes (less if you don’t like it very spicy)

• 3 Cloves of Garlic, minced

• 1 Can of Baby Corn, drained and cut in half

• 2 Jalapenos, sliced thin

• 4-5 Cremini Mushrooms, sliced thin

• 1 Red Pepper, julienned

• 4 Tbsp Soy Sauce

• 2 Tbsp Cock Sauce

• 1-2 Tbsp Fish Sauce (optional)

• ¼- ½ Cup of Basil, chiffonade

• 1 Bunch Green Onion, sliced thin

• Juice of 1-2 limes

  Toppings

• Chopped Peanuts

• Bean sprouts

• ¼ Cup Basil and Green Onion

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Recipe

1. Fill a large pot with VERY hot water. Submerge rice noodles in water until al dente.

2. Meanwhile, heat oil on high in a wok or large sauté pan.

3. Sauté tofu until slightly brown and crispy. While tofu is cooking, add red pepper flakes.

4. Add garlic, baby corn, jalapenos, and cremini mushrooms. Cook for 2-3 minutes.

5. Add julienned red pepper, cook for 1-2 minutes.

6. Add soy sauce, cock sauce, and fish sauce. Continue sautéing for 1-2 minutes until flavors come together.

7. Add softened rice noodles. Cook for 2-3 more minutes, mixing vegetables and noodles.

8. Once rice noodles have softened, cut heat. Add herbs and lime juice.

9. Serve in a bowl, add toppings and enjoy!  

Liberally garnished with a plethora of toppings! This is what makes Thai food so delicious!

Lexi modeling our delicious dinner!