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    Home » Recipes » Dinners

    Easy Vegan Thai Drunken Noodles (Pad Kee Mao)

    Published: Oct 21, 2024 · Modified: Oct 21, 2024 by Richard Makin

    🥜 NF
    🌱 VG

    Publised on 21/10/2024. Last Updated on 21/10/2024 by Richard

    Jump to Recipe
    4.3 from 3 votes

    Vegan Thai Drunken Noodles are a delicious, easy-to-make vegan version of the classic Thai dish Pad Kee Mao. Made with rice noodles, Thai basil, and a spicy, savoury sauce, it’s the perfect weeknight dinner.

    Vegan Thai Drunken Noodles
    Jump to:
    • Ingredients You’ll Need
    • Vegan Thai Drunken Noodles

    Vegan Thai Drunken Noodles, or Pad Kee Mao, are the only spicy noodles you need for a mid-week dinner. Imagine this: thick rice noodles, tofu and veggies stir-fried to perfection, coated in a rich and savoury sauce made with dark soy sauce, vegan fish sauce, and just a touch of brown sugar for that essential sweetness. The umami flavour is off the charts, and the texture is next level—think chewy noodles mixed with fragrant green onion and crisp red bell pepper slices. And then there’s the Thai basil, which adds a peppery, almost anise-like kick that’s impossible to resist.

    Thai Drunken Noodles

    What makes these vegan Thai drunken noodles stand out is the perfect balance of heat from Thai chilies, the deep, salty notes of dark soy sauce, and the aromatic punch of Thai holy basil. It’s a proper Thai food experience right in your own kitchen, minus the meat and fish sauce. This vegan pad kee mao doesn’t skimp on flavour, and it’s ridiculously easy to make. Whether you’re having a lazy night in or hosting a casual dinner party, these noodles are gonna be your go-to from now on—I promise.

    Vegan Thai Drunken Noodles

    Ingredients You’ll Need

    Here’s what you need to get these Vegan Thai Drunken Noodles on your plate. Don’t stress if you can’t find everything in your local supermarket; your nearest Asian grocery stores will have all the essentials. The full vegan drunken noodles recipe is down in the recipe card, so scroll on down if you’re ready to get cooking!

    • Fresh wide rice noodles – For that authentic taste of Thai wide rice noodles, which are chewy, thick, and perfect for stir-frying.
    • Extra firm tofu – Gives the dish a nice bite and absorbs the savoury sauce beautifully. Alternatively vegan chicken works too!
    • Thai basil – The hero ingredient! If you can get Holy Basil, even better!
    • Green onion – Aka spring onion! For a bit of crunch and a mild, sweet flavour.
    • Red bell pepper – For some sweetness and crunch, plus a pop of colour.
    • Dark soy sauce – Gives depth and richness to the sauce.
    • Light soy sauce – Adds saltiness without overpowering the dish.
    • Vegan fish sauce – Essential for getting that traditional Thai taste without the fish.
    • Brown sugar – Balances out the salty and spicy elements with a touch of sweetness. Sub for maple syrup or coconut sugar if you like.
    • Thai chilies – For that all-important heat. You can adjust depending on how brave you’re feeling!
    • Garlic and onion – Essential aromatics that form the base of the stir fry.
    Ingredients you'll need

    How to Make This Recipe

    Making these Vegan Thai Drunken Noodles is easy peasy and super quick—ideal for those nights when you just need something delicious without faffing about.

    1. Cook the noodles: Start by cooking your rice noodles according to the package instructions. They should be tender but not mushy. Drain them and keep them in a bowl of cold water so they don’t stick together.
    2. Prepare the sauce: In a small bowl, whisk together your sauce ingredients. Set it aside—it’s gonna be the magic that brings everything together.
    3. Stir fry the veg and tofu: Heat a large skillet over medium-high heat, add a splash of vegetable oil, then toss in your minced garlic and chopped Thai chilies. Stir-fry for just a few seconds until they get all fragrant. Add the onion, tofu, and red pepper, and stir fry until the tofu is golden and crispy on the edges.
    4. Combine and finish: Add your cooked noodles to the pan, followed by the sauce. Stir well so that everything is coated in that glorious savoury sauce. Finally, toss in your green onions and Thai basil, stir to combine, and serve immediately!
    Vegan Thai Drunken Noodles

    How to Customise These Vegan Thai Drunken Noodles

    Feel free to make these spicy vegan drunken noodles your own! Here are some easy ways to customise this vegan Thai drunken noodles recipe:

    • Bok Choy: Throw in some chopped bok choy towards the end of cooking for a bit of extra crunch and greens. Be careful not to overcook it or it'll be mushy!
    • Broccoli Florets: Add some broccoli for a healthy boost and a bit of colour contrast. They take a while to cook, so steam them before adding right at the end.
    • Spicy Sauce: If you like it extra hot, drizzle in some of your favourite spicy sauce or chili oil for an extra kick. Some sriracha would be ideal!
    • Italian Basil: If you’re struggling to find Thai basil, Italian basil works as a substitute, though you’ll miss a bit of that distinctive peppery note.
    Cooking the delicious dish

    How to Serve This Recipe

    These Vegan Thai Drunken Noodles are great on their own, but why stop there? Pair them with any of these dishes for a big banquet style dinner!:

    • Vegan Bun Chay: My favourite all time salad from Vietnam! Fresh and crispy!
    • Vegan Spring Rolls: Crunchy, fresh, and great for dunking in extra sauce.
    • Steamed Scallion Buns: Fluffy steamed buns packed with spring onion flavour.
    air fryer spring rolls

    What is Vegan Fish Sauce?

    There are loads of different brands of vegan fish sauce out there, but my favourite is this one from Samui brand. You'll also find great alternatives from Longdan, Thai Taste and Squid brands. 

    Vegan fish sauve

    How to Store Vegan Thai Drunken Noodles

    Got leftovers? Lucky you! Store your Vegan Thai Drunken Noodles in an airtight container in the fridge for up to three days. To reheat, just toss them in a large pan over medium heat with a splash of water or a bit more sauce to bring them back to life. They make a killer next-day lunch, just saying.

    Vegan Thai Drunken Noodles

    Vegan Thai Drunken Noodles FAQs

    Can I make Vegan Thai Drunken Noodles gluten-free?

    Absolutely! Just swap the regular soy sauce and dark soy sauce for gluten-free alternatives, and you’re good to go.

    What’s the best tofu to use for this recipe?

    Extra firm tofu is the way to go—it holds its shape during the stir fry and soaks up all that lovely sauce.

    Can I make it less spicy?

    Sure thing! Just use fewer Thai chilies, or skip them altogether if you’re not a fan of heat.

    What’s the difference between Thai basil and regular basil?

    Thai basil has a more peppery, anise-like flavour that regular sweet basil doesn’t quite capture. It’s worth hunting down for an authentic flavour.

    Vegan Thai Drunken Noodles

    And there you have it—your new favourite easy vegan drunken noodle recipe! Vegan Thai Drunken Noodles are a quick and flavourful meal that’ll have you feeling like a pro in the kitchen. The combo of spicy sauce, fresh rice noodles, and aromatic Thai basil is a match made in heaven. If you whip these up, make sure to snap a pic and tag @schoolnightvegan on social media—I’d love to see your creations! Oh and don't forget to follow my substack for regular updates too!

    If you’re still hungry, why not check out some other easy dinner recipes on the blog? Try my Tofu Bolognese, my Easy Vegan Carbonara or my delicious Vegan Tikka Masala Curry! Now, grab those chopsticks and enjoy!

    Vegan Thai Drunken Noodles

    Vegan Thai Drunken Noodles

    Vegan Thai Drunken Noodles are a delicious, easy-to-make vegan version of the classic Thai dish Pad Kee Mao. Made with rice noodles, Thai basil, and a spicy, savoury sauce, it’s the perfect weeknight dinner.
    4.34 from 3 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 533kcal
    Author: Richard Makin

    Equipment

    • Large Skillet or Wok
    • large pot
    • small bowl

    Ingredients

    For the noodles

    • 400 g wide rice noodles Pad Thai or any wide rice noodles

    For the sauce

    • 4 tablespoon hoisin sauce
    • 1 tablespoon light soy sauce
    • 1 tablespoon dark soy sauce
    • 2 teaspoon brown sugar or sub for maple syrup or coconut sugar
    • 2 tablespoon water

    For the stir-fry

    • 2 tablespoon vegetable oil
    • 4 large cloves of garlic minced
    • 3 Thai bird's eye chilies deseeded and finely chopped (adjust to taste)
    • 1 small onion thinly sliced
    • 250 g tofu or vegan chicken cut into bite-sized pieces
    • 1 red bell pepper de-seeded and sliced
    • 1 tablespoon vegan fish sauce or soy sauce
    • 4 spring onions aka scallions or spring onions, roughly chopped
    • 1 bunch Thai basil leaves roughly chopped (or regular basil as a substitute)
    Metric - US Customary

    Instructions

    • Cook the wide rice noodles according to the package directions until tender but not mushy. Drain and set aside in a bowl of cold water.
      400 g wide rice noodles
    • In a small bowl, whisk together the sauce ingredients. Set aside.
      4 tablespoon hoisin sauce, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 teaspoon brown sugar, 2 tablespoon water
    • Heat a wok or large skillet over high heat and add the oil. When the oil is hot, add the minced garlic and chopped chilies. Stir-fry for about 15 seconds until fragrant.

      2 tablespoon vegetable oil, 4 large cloves of garlic, 3 Thai bird's eye chilies
    • Add the sliced onion to the wok and stir-fry for about 1 minute until softened. Then, add the tofu or vegan chicken, the red bell pepper and vegan fish sauce (or soy sauce). Cook for 3–4 minutes, stirring frequently until the tofu or vegan chicken is golden and heated through.
      1 small onion, 250 g tofu or vegan chicken, 1 red bell pepper, 1 tablespoon vegan fish sauce
    • Add the cooked noodles to the wok, followed by the prepared sauce. Stir well, ensuring the noodles are fully coated in the sauce. Stir-fry for an additional 2-3 minutes, allowing the sauce to slightly reduce and cling to the noodles.
    • Remove the wok from the heat and immediately add the chopped spring onions and the Thai basil leaves. Toss everything together until the basil is just wilted.
      4 spring onions, 1 bunch Thai basil leaves
    • Divide the drunken noodles among four plates or bowls. Serve hot and enjoy!

    Nutrition

    Calories: 533kcal | Carbohydrates: 100g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 0.5mg | Sodium: 1091mg | Potassium: 319mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1053IU | Vitamin C: 43mg | Calcium: 70mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SchoolNightVegan or tag #schoolnightvegan!

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    Reader Interactions

    Comments

      4.34 from 3 votes (1 rating without comment)

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      Recipe Rating




    1. JEn Fielder

      November 11, 2024 at 2:39 pm

      5 stars
      absolutely loved this!

      Reply
    2. Linda

      November 03, 2024 at 10:24 pm

      3 stars
      I think the proportions on the recipe might be off - 400 grams of rice noodles seemed like too much when combining it all. Maybe a typo and only needed half that? Veg, tofu and sauce were a bit thin on the ground now (especially compared to the pics in the post).

      Reply

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