Vegan Thai Drunken Noodles

4.34 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.

Prep Time15

Cook Time15

Total Time30

Course: Lunch, Main Course

Cuisine: All, Thai

Servings:

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!

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