Vegan Pad Kee Mao (Drunken Noodles) Recipe
Looking for a bold and exciting dish to spice up your dinner routine? Vegan Pad Kee Mao, also known as Drunken Noodles, brings together the best of Thai street food in a creative and fusion-style recipe that is sure to impress. This dish combines flat rice noodles with vibrant vegetables and a savory sauce that packs a punch, making it a favorite among both vegans and non-vegans alike.
Ingredients
- 8 oz flat rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup broccoli florets
- 1 cup bean sprouts
- 3 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce (vegan)
- 1 tablespoon sugar
- 1 teaspoon chili paste (adjust to taste)
- Fresh basil leaves for garnish
Instructions
- Cook the Noodles: Boil the rice noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking.
- Sauté the Garlic: In a large pan or wok, heat vegetable oil over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add Vegetables: Toss in the sliced bell pepper, carrot, and broccoli. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.
- Combine Noodles and Sauce: Add the cooked rice noodles, soy sauce, dark soy sauce, oyster sauce, sugar, and chili paste to the pan. Stir-fry everything together for 2-3 minutes until well combined and heated through.
- Finish with Bean Sprouts: Add the bean sprouts and chopped green onions to the pan, stirring gently for another minute.
- Serve: Plate the noodles and garnish with fresh basil leaves. Enjoy your delicious Vegan Pad Kee Mao hot!
Cook’s tips
- Soak the rice noodles in hot water instead of boiling if you prefer a chewier texture.
- Prep all vegetables before heating the wok, as stir-frying moves quickly.
- Use a well-seasoned wok or large skillet over high heat for that smoky 'wok hei' flavor.
- Adjust the chili paste to your heat tolerance; start with less and add more.
- Add the basil leaves at the very end to preserve their fresh aroma.
Substitutions
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Substitute dark soy sauce with regular soy sauce plus a teaspoon of molasses for color.
- Replace vegan oyster sauce with extra soy sauce and a touch of mushroom powder.
- Swap sugar with maple syrup or agave nectar for a natural sweetener.
- Use any vegetables you like, such as snap peas, mushrooms, or baby corn.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet with a splash of water to revive the noodles.
Frequently asked questions
Can I make this gluten-free?
Yes, use tamari or coconut aminos instead of soy sauce and ensure your vegan oyster sauce is gluten-free.
What if I don't have dark soy sauce?
You can substitute with regular soy sauce mixed with a little molasses or brown sugar for color and depth.
Can I add protein to this dish?
Absolutely! Tofu, tempeh, or seitan work well. Stir-fry them first before adding the vegetables.
How spicy is this dish?
The heat comes from chili paste. Start with 1 teaspoon and adjust to your preference. For extra heat, add fresh chili peppers.
