Vegan Drunken Noodles (Pad Kee Mao)
These Vegan Drunken Noodles are bold, saucy, and spicy, with chewy wide rice noodles, golden tofu, and loads of fresh Thai basil. Despite the name, there's no alcohol involved. These noodles are famously devoured after a night out, but honestly, they’re just as good for a weeknight dinner. Ready in under 30 minutes and better than takeout!
Servings:
Ingredients
For the Sauce:
- 3 tablespoon(s) soy sauce
- 2 tablespoon(s) dark soy sauce (see notes for sub)
- 2 tablespoon(s) hoisin sauce
- 2 tablespoon(s) brown sugar
- 2 tablespoon(s) lime juice or rice vinegar
- 1 - 2 tablespoon(s) sriracha or chili garlic sauce
For the Noodles:
- 16 oz(s) wide rice noodles
- 2 tablespoon(s) light oil divided (such as canola or vegetable)
- 1 block(s) (12 oz / 350 g) firm or extra firm tofu cubed
- 16 oz(s) gai lan (Chinese broccoli) chopped into 2-inch pieces (separate stems and leaves, see notes for subs)
- 1 red bell pepper thinly sliced
- 1 large(s) shallot thinly sliced (or ½ yellow onion)
- 8 clove(s) garlic minced or pressed
- 1 cup(s) Thai basil leaves (or sub regular basil)
- Lime wedges and extra hot sauce for serving
Instructions
- Make the sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, hoisin, brown sugar, lime juice, and chili sauce. Set aside.
- Cook the noodles: Bring a large pot of water to a boil and cook the rice noodles according to package directions. Rinse under cool water and drain well to prevent sticking.
- Cook the tofu: In a large nonstick skillet or wok over medium-high heat, heat 1 tablespoon of oil. Add the tofu and pan-fry for 5–7 minutes, turning occasionally, until golden on all sides. Remove from the pan and set aside.
- Stir-fry the vegetables: In the same pan, heat the remaining tablespoon of oil. Add the gai lan stems, red pepper, shallot, and garlic. Stir-fry for 2–5 minutes until just tender. Add the gai lan leaves and stir-fry another 1–2 minutes until wilted.
- Bring it together: Return the tofu to the pan. Add the drained noodles and pour the sauce over everything. Toss well to coat and stir-fry for 2–3 minutes until everything is evenly coated and heated through.
- Finish and serve: Turn off the heat and stir in the Thai basil. Serve hot with lime wedges and extra hot sauce on the side.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Gently reheat in the microwave or a pan with a splash of water to loosen the sauce.
No dark soy sauce? Use 1 tablespoon regular soy sauce + ½ teaspoon molasses, or sub with mushroom soy.
Gluten-Free: Use tamari and gluten-free hoisin.
Oil-Free: Use broth for stir-frying instead of oil.
Gai Lan Substitutes: If you can’t find gai lan (Chinese broccoli), try broccolini, regular broccoli, bok choy, kale, or spinach.
- For broccoli or broccolini: Chop into bite-sized pieces and add with the bell pepper and garlic.
- For bok choy: Separate the stems and leaves. Add stems early and leaves near the end.
- For kale: Remove tough stems, chop, and add early so it softens.
- For spinach: Add at the very end and stir just until wilted.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 577kcal | Carbohydrates: 114g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 1721mg | Potassium: 460mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4232IU | Vitamin C: 69mg | Calcium: 182mg | Iron: 4mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
