Vegan Pad Kee Mao (Drunken Noodles)

Indulge in the bold and irresistible flavors of Vegan Pad Kee Mao, a plant-based take on the famous Thai Drunken Noodles. This quick and easy recipe features chewy rice noodles tossed in a savory, umami-packed sauce made with soy sauce, dark soy sauce, and vegan oyster sauce. Loaded with colorful veggies like red bell pepper, baby corn, and broccoli, plus protein-packed tofu, it’s a wholesome meal that’s ready in under 40 minutes. Fragrant garlic, fiery Thai bird’s eye chilies, and aromatic Thai basil leaves add an authentic touch that’s sure to tantalize your taste buds. Perfect for weeknight dinners or a hearty vegan meal, this dish is best served piping hot with a refreshing squeeze of lime for a zesty finish. Whether you're craving comfort or a vibrant flavor explosion, this vegan twist on Pad Kee Mao delivers it all!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces rice noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic
• 2 Thai bird's eye chilies
• 10 ounces firm tofu
• 1 red bell pepper
• 1 yellow onion
• 1 cup broccoli florets
• 1 cup baby corn
• 3 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons vegan oyster sauce
• 1 teaspoon sugar
• 1 cup Thai basil leaves
• 1 lime

Directions

Step 1

Cook the rice noodles according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.

Step 2

Mince the garlic and thinly slice the Thai bird's eye chilies. Cut the tofu into cubes. Slice the red bell pepper and yellow onion, and prepare the broccoli florets and baby corn.

Step 3

Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic and sliced chilies, sauté for about 30 seconds until fragrant.

Step 4

Add the cubed tofu, cooking for about 3-4 minutes until it's golden brown on all sides.

Step 5

Add the sliced onion, red bell pepper, broccoli florets, and baby corn. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Step 6

In a small bowl, whisk together the soy sauce, dark soy sauce, vegan oyster sauce, and sugar. Pour the sauce over the stir-fried vegetables.

Step 7

Add the cooked noodles to the pan and toss everything together to ensure the noodles are well coated with the sauce.

Step 8

Stir in the Thai basil leaves and cook for an additional minute until the leaves are wilted.

Step 9

Serve the Vegan Pad Kee Mao hot, garnished with a squeeze of lime for an extra zing.

Nutrition Facts

Serving size	(1343.1g)

Amount per serving	% Daily Value*
Calories	1123.1

Total Fat 41.5g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 5563.1mg	0%
Total Carbohydrate 147.9g	0%
Dietary Fiber 30.3g	0%
Total Sugars 33.1g
Protein 61.7g	0%

Vitamin D 0IU	0%
Calcium 1075.2mg	0%
Iron 31.8mg	0%
Potassium 2760.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.8%

Protein: 20.4%

Carbs: 48.8%