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.
Picture this: tender rice noodles stir-fried with fresh vegetables, coated in a rich sauce that’s both spicy and sweet. This recipe is not just about filling your stomach; it’s about enjoying a flavor explosion that transports you to bustling Thai markets. You can easily tweak the spice levels to your liking, making it perfect for everyone at the table.
This Vegan Pad Kee Mao is a fantastic way to get your daily dose of veggies while indulging in a comforting dish. It’s quick to prepare, making it ideal for busy weeknights or when you’re craving something deliciously different.
Satisfying Vegan Pad Kee Mao Recipe
These Vegan Pad Kee Mao noodles are stir-fried to perfection, offering a delightful balance of flavors. The combination of fresh vegetables and the savory sauce gives a satisfying taste that’s both spicy and slightly sweet, making it a true culinary treat.
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 and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 2 plates
- Calories: 400kcal
- Fat: 14g
- Protein: 10g
- Carbohydrates: 60g
