Vegetarian Pad Kee Mao (Drunken Noodles)

Savor the bold, aromatic flavors of Vegetarian Pad Kee Mao, also known as Drunken Noodles, a popular Thai street food dish reimagined for a plant-based twist. This vibrant stir-fry combines tender wide rice noodles, golden-brown tofu, and an array of colorful, crisp-tender vegetables like bell peppers, carrots, and broccoli, all tossed in a savory-sweet sauce infused with soy, dark soy, and vegetarian oyster sauce. A fragrant medley of garlic, bird's eye chilies, and fresh Thai basil creates the signature spicy and herbaceous aroma that defines this comforting noodle dish. Ready in just 30 minutes, this quick and hearty recipe is a perfect dinner option for spice lovers and Thai food enthusiasts alike. Serve with lime wedges for an extra zesty kick!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Wide rice noodles
• 2 tablespoons Vegetable oil
• 4 cloves Garlic
• 2 pieces Bird's eye chilies
• 200 grams Firm tofu
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 1 medium Carrot
• 100 grams Broccoli florets
• 3 tablespoons Soy sauce
• 1 tablespoon Dark soy sauce
• 1.5 tablespoons Oyster sauce
• 2 teaspoons Sugar
• 1 cup Fresh Thai basil leaves
• 2 pieces Lime wedges

Directions

Step 1

Soak the wide rice noodles in hot water according to the package instructions until they are soft. Drain and set aside.

Step 2

Mince the garlic cloves and chop the bird's eye chilies. Dice the tofu into bite-sized cubes. Slice the bell peppers and carrot into thin strips.

Step 3

In a large wok or non-stick frying pan, heat the vegetable oil over medium-high heat. Add the minced garlic and chopped chilies; stir-fry for 30 seconds until fragrant.

Step 4

Add the diced tofu to the pan and cook until it begins to turn golden brown, about 3-4 minutes.

Step 5

Add the sliced bell peppers, carrot, and broccoli florets to the pan. Stir-fry for an additional 3 minutes until the vegetables are crisp-tender.

Step 6

In a small bowl, mix together soy sauce, dark soy sauce, oyster sauce, and sugar.

Step 7

Pour the sauce mixture into the pan and add the softened rice noodles. Toss everything together in the pan until the noodles are evenly coated with the sauce, about 2 minutes.

Step 8

Stir in the fresh Thai basil leaves and cook until just wilted, about 30 seconds.

Step 9

Serve the Vegetarian Pad Kee Mao hot, garnished with lime wedges on the side.

Nutrition Facts

Serving size	(1257.7g)

Amount per serving	% Daily Value*
Calories	1130.1

Total Fat 37.5g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 3605.2mg	0%
Total Carbohydrate 164.2g	0%
Dietary Fiber 26.9g	0%
Total Sugars 19.1g
Protein 53.2g	0%

Vitamin D 0IU	0%
Calcium 934.0mg	0%
Iron 30.4mg	0%
Potassium 2574.2mg	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: 28.0%

Protein: 17.6%

Carbs: 54.4%