Vegan Thai Drunken Noodles or Pad kee mao, as in Thai, are the perfect chew rice noodles coated with the most delicious sauce. This vegan version of pad kee mao is bursting with flavors of crispy tofu, Thai chilies, green onion, and savory, sweet sauce. These Vegan Thai drunken Noodles(pad kee mao)are our favorite at home. They are super easy to make. You need only a few ingredients. Trust me; you need to do that ASAP if you have not tried it.
What is Pad Kee Mao?
These are street-style Thai noodles . They are readily available on almost all Thai restaurant menus throughout America. They are delicious, slurpy, and comforting.
Are these noodles always vegan?
The traditional pad kee mao is not vegan since it uses fish sauce. Using chicken for protein makes it unsuitable for vegetarians or vegans. Usually, almost all restaurants create the vegan version of this dish but Making this dish at home is the perfect solution. Creating any dish at home gives you the perfect leverage to use your favorite ingredients and replace the not-so-favorite ones. I do not like to use many vegetables in it, just the green onion, bell pepper, Thai basil, and minced garlic with perfectly sauteed /seared tofu strips. They have such an umami flavor, which satisfies the taste buds.
What type of noodles are used in this recipe?
This noodles recipe calls for thick rice noodles. After boiling and smoking in the water, they give the perfect texture of chewy and silky at the same time. They are just delicious. https://g.co/kgs/Fu2MQn
How to prepare rice noodles for cooking?
Follow the instructions for cooking. That’s the best way of doing things right. However, if you are apprehensive about making them too soft while boiling, soak them in hot water for 10-12 minutes; noodles will become transparent white. You can choose the softness according to your taste. I prefer just a little bit of bite in it. My favorite restaurant serves them exceptionally soft yet chewy, and they taste great.
Some of my popular noodle recipes,
Veg Lo Mein Veg Hakka Noodles Chili Garlic Noodles
What Ingredients are Needed?
Rice noodles- Thickest you can find; however, mine is just medium thick. Any bell pepper or capsicum– I have used red ones because they taste super sweet and fresh. They look pretty too. Thai Basil -Traditionally, holy basil is used, but I never get that in my store, so I use Thai basil in all of my Thai dishes. That works well. Green onion /scallion- Garlic- No Asian flavoring is complete without garlic. I have used minced garlic here. Extra Firm Tofu Corn Starch Oil
For Sauce Mix,
Dark Soy Sauce, Vegan Oyster Sauce, Sri Racha Sauce, a little bit of brown sugar or maple syrup, rice wine vinegar, and white pepper powder. Please note that I do not use salt in my Asian recipes since all the sauces contain salt. If you want, you can undoubtedly use but use them sparingly. They will ruin the taste if used in excess.
