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Vegan Drunken Noodles (Pad Khee Mao)

Fiery and fragrant with a hint of sweet and sour. This dish is one of the most flavorful 30 min dishes you can whip up in the kitchen.

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Vegan Drunken Noodles Pad Khee Mao
Vegan Drunken Noodles Pad Khee Mao
Vegan Drunken Noodles Pad Khee Mao
Vegan Drunken Noodles Pad Khee Mao

Vegan Drunken Noodles (Pad Khee Mao)

Emily Kate Johnston
Fiery and fragrant with a hint of sweet and sour. This dish is one of the most flavorful 30 min dishes you can whip up in the kitchen.
Cook Time 25 mins
Total Time 25 mins
Course Dinner, Lunch
Cuisine Thai
Servings 2 servings
Calories 322 kcal

Ingredients
  

Noodles

  • 200 grams dry rice stick noodles 
  • 1 pack frozen tofu drained and cubed

Sauce

  • 2 tbsp agave syrup ⠀
  • 4 tbsp sriracha 
  • 2 tbsp rice wine vinegar 
  • 4 tbsp hoisin sauce 
  • 4 tbsp shoyu sauce
  • 2 tbsp liquid coconut aminos⠀
  • 4 tbsp dark thai sauce - or regular dark soy sauce 
  • 4 tbsp no-fish sauce
  • 2 tbsp water 

Tofu Coating

  • 1/2 cup light soy sauce
  • 2 tsp salt 
  • 2 tsp cornstarch 

Extras 

  • 2 tbsp vegetable oil ⠀
  • 1 tbsp sesame oil 
  • 2 tbsp garlic ⠀ minced
  • 2 tbsp ginger  minced
  • 1/2 red onion thinly sliced ⠀
  • 3 sprigs green onion sliced 1 inch long
  • 2 chili peppers minced

Instructions
 

  • In a bowl add the coating mixture of soy sauce, salt and cornstarch then toss in the tofu and coat well.
  • Heat a deep pan with 1 tbsp vegetable oil and 1 tbsp sesame oil, once sizzling add in the tofu pieces and cook each side until lightly browned. 
  • Add 1 tbsp of vegetable oil and 1 tbsp of sesame oil and move to one side of the pan.
  • Meanwhile boil noodles as per packet instructions in separate pot.
  • Add in the ginger and garlic into the deep pan and cook until fragrant. 
  • Push all to one side of the pan and add in the red onion until soft and translucent.
  • Next add the chili peppers and mix well. 
  • Add the noodles straight from the pot into the pan with the sauce mix and stir using tongs until fully incorporated. 
  • Add the spring onion and cook over medium heat until sauce as thickened.
  • Serve immediately and...⠀Enjoy 😉
Keyword agave syrup, cornstarch, dark thai sauce, dry rice stick noodles, food, hoisin sauce, liquid coconut aminos, Noodles, Pad Khee Mao, rice wine vinegar, sesame oil, shoyu sauce, sriracha mayo, tofu, vegan, vegan drunken noodles, vegetable oil

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