Easy Vegan Drunken Noodles (Pad Kee Mao–Style
Description
A spicy, aromatic stir-fried noodle dish featuring wide rice noodles tossed with tofu, fresh vegetables, garlic, chili, soy-based sauce, and fragrant basil. It’s bold, slightly sweet, salty, and deliciously smoky.
Time Required
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 3–4 servings
Difficulty: Easy
Ingredients
For the Noodles
250 g wide rice noodles (fresh or dried)
200 g firm tofu (pressed and cubed)
2 tbsp vegetable oil
4 cloves garlic (minced)
1–2 red chilies (sliced) or 1 tsp chili flakes
1 small onion (sliced)
1 red bell pepper (sliced)
1 cup broccoli florets or baby corn
1 cup mushrooms (sliced)
1 cup fresh Thai basil or regular basil leaves
For the Sauce
3 tbsp soy sauce or tamari
1 tbsp dark soy sauce (for color)
1 tbsp vegan oyster sauce or hoisin sauce
1 tsp sugar or maple syrup
1 tbsp lime juice
2 tbsp water
Optional Add-ins
Carrots (julienned)
Zucchini
Green beans
Bok choy
Extra chili for more heat
Instructions
Step 1: Prepare the Noodles
Cook rice noodles according to package instructions.
Drain and rinse with cold water to prevent sticking.
Set aside.
Step 2: Make the Sauce
In a small bowl, whisk together soy sauce, dark soy sauce, vegan oyster sauce, sugar, lime juice, and water.
Set aside.
Step 3: Cook the Tofu
Heat 1 tbsp oil in a large pan or wok over medium-high heat.
Add tofu cubes and cook until golden and slightly crispy (5–7 minutes).
Remove and set aside.
Step 4: Stir-Fry Aromatics & Vegetables
Add remaining oil to the pan.
Sauté garlic and chilies for 30 seconds until fragrant.
Add onion, bell pepper, broccoli, and mushrooms.
Stir-fry for 3–4 minutes until slightly tender but crisp.
Step 5: Combine Everything
Return tofu to the pan.
Add cooked noodles and sauce.
Toss well using tongs to coat evenly.
Cook 2–3 minutes until heated through.
Step 6: Finish with Basil
Turn off heat and stir in fresh basil leaves.
Serve immediately.
Serving Suggestions
Garnish with lime wedges.
Sprinkle crushed peanuts or sesame seeds.
Pair with fresh cucumber salad or spring rolls.
Frequently Asked Questions
1. Why are they called “drunken” noodles?
The dish is extremely flavorful and spicy traditionally eaten after a night out or paired with drinks. It contains no alcohol.
2. Can I make this gluten-free?
Yes. Use tamari instead of soy sauce and ensure your vegan oyster sauce is gluten-free.
3. What noodles work best?
Wide rice noodles give authentic texture, but you can use:
Flat rice noodles
Udon(not traditional but works)
Spaghetti in emergencies
4. Can I make it less spicy?
Reduce chilies or omit them completely.
5. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water.
6. Can I skip tofu?
Yes — substitute with tempeh, mushrooms, or extra vegetables.
Nutritional Information (Approx. Per Serving)
Calories: 380–420 kcal
Protein: 15 g
Carbohydrates: 55 g
Fat: 12 g
Fiber: 5 g
Sugar: 6 g
Sodium: 750–900 mg