I’m so excited to share one of my all-time favorite recipes with you: Vegan Pad Kee Mao, also known as Drunken Noodles! This dish holds a special place in my heart because it was one of my first ventures into Thai cooking. I vividly remember the first time I tried it at a local Thai restaurant; the explosion of flavors blew me away! The sweet, savory, and slightly spicy notes danced together in a beautiful harmony, making it utterly unforgettable.
This version is entirely plant-based, so you don’t have to miss out on any amazing tastes if you’re following a vegan diet. The freshness of the veggies, the richness of the sauce, and that perfect comfort from the noodles come together to create a magical meal. Plus, it’s super easy to whip up at home, meaning more scrummy food and fewer trips to takeout!
What’s in Vegan Pad Kee Mao?
Let’s take a closer look at the ingredients that make this dish so incredible. Each one plays a vital role in delivering that authentic Thai flavor!
Rice Noodles: The star of the show! Wide rice noodles are key in Pad Kee Mao. They soak up the sauce beautifully, adding texture and heartiness to the dish. I prefer using fresh noodles if I can find them, but dried ones work perfectly too.
Vegetable Oil: A good quality vegetable oil is essential for stir-frying. I like to use grapeseed or sunflower oil since they have a high smoke point and won’t burn easily.
Garlic: Aromatic and flavorful, garlic is a must! It adds that beloved kick to the overall dish. Fresh minced garlic is my go-to, but garlic powder can be used in a pinch.
Bell Peppers: I love using a mix of red and green bell peppers for a pop of color and sweetness! They add crunch and flavor to the noodles.
Broccoli: Not only does broccoli add a beautiful green color, but it also provides a satisfying crunch. Plus, it’s a fantastic source of vitamins!
Baby Corn: A favorite of mine! These little bits add a delightful sweetness and chewy texture. They’re often found in canned form or fresh if you’re lucky.
Tofu: For protein and creaminess, firm tofu works wonders. I recommend pan-frying it until it’s golden brown to add texture.
Soy Sauce: This salty and savory sauce is crucial for authentic flavor. Tamari is a great gluten-free option!
Dark Soy Sauce: For a more complex flavor and a darker color, dark soy sauce takes things up a notch. Just a little gives the noodles that classic “drunken” look.
Sriracha: If you like it hot, this is your ticket! I go heavy on the Sriracha, but adjust to your taste. It brings that lovely heat!
Fresh Basil: Thai basil works wonderfully, but sweet basil will do too! It adds a fragrant aroma and freshness to the finished dish—don’t skip this one!
Is Vegan Pad Kee Mao Good for You?
Absolutely! Vegan Pad Kee Mao is not only bursting with flavors but also comes with some health benefits to boot!
Rice Noodles: They’re gluten-free if you use rice noodles, making this meal accessible for those with gluten sensitivities. They provide a good amount of carbohydrates for energy.
Tofu: A fantastic source of plant-based protein, tofu also packs in magnesium and calcium, supporting bone health.
Fresh veggies: The bell peppers, broccoli, and baby corn are loaded with vitamins and minerals. This veggie medley contributes fiber, which is fantastic for digestion.
Just a couple of things to keep in mind: While this dish is plant-based, keep an eye on your portion size, as the noodles can be a bit heavy, especially when slathered in sauce! And if you’ve got concerns about sodium, opt for low-sodium soy sauces.
Ingredients List
– 8 oz rice noodles (fresh or dried)
– 2 tbsp vegetable oil (grapeseed or sunflower)
– 4 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 2 cups broccoli florets
– 1 cup baby corn (canned or fresh)
– 14 oz firm tofu, cubed
– 3 tbsp soy sauce (or tamari)
– 1 tbsp dark soy sauce
– 1-2 tbsp Sriracha (to taste)
– Handful of fresh basil leaves
This recipe serves about 3-4 people.
How to Make Vegan Pad Kee Mao?
1. Start by cooking your rice noodles according to package instructions, then drain and set aside. (If you’re using fresh noodles, you’re golden—you can skip this step!)
2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and sauté for about 30 seconds until fragrant (but not browned).
4. Toss in the cubed tofu and fry until golden on all sides, about 4-5 minutes. It adds such a yummy crunch!
5. Add the sliced bell peppers and broccoli florets, stirring occasionally for about 3-4 minutes until they’re tender but still vibrant.
6. Now, throw in the baby corn along with the cooked rice noodles.
7. Drizzle the soy sauce, dark soy sauce, and Sriracha over everything, tossing gently to combine. Let it cook for another 2-3 minutes, allowing the noodles to soak up those delicious flavors.
8. Finish it off by mixing in the fresh basil leaves and serve hot!
Delicious Variations and Tips!
– Feel free to swap in any veggies you love or have on hand! Snap peas, carrots, or mushrooms would work like a charm.
– Want to spice it up more? Try adding a sprinkle of chili flakes or a touch of chili paste in the sauce!
– If you’re not a fan of tofu, tempeh or seitan are great alternatives for protein.
– Serve this delicious dish with lime wedges for an extra zing!
I hope you give this Vegan Pad Kee Mao a try because it truly is a delightful feast for the senses! Make it your own, be wild with those veggies, and don’t forget to savor every bite. Whenever I whip this up in my kitchen, it feels like a mini celebration of flavor, and I have no doubt it will bring joy to your table, too. When you make it, let me know how it turns out—I can’t wait to hear your experience! Happy cooking!