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Vegetarian Drunken Noodles (Pad Kee Mao)

A close-up of a plate of savory vegetarian drunken noodles mixed with pan-fried tofu cubes, bright green broccoli florets, and red bell pepper strips.
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Make this spicy, savory Thai street food favorite at home. This recipe uses tofu and vegetarian sauces to achieve the authentic flavor of Pad Kee Mao.

Ingredients

Scale
  • 10 ounces wide, flat rice noodles (fresh or dried)
  • 1 block (14 ounces) extra-firm tofu, pressed and cubed
  • 2 tablespoons soy sauce (for marinating tofu)
  • 1 tablespoon cornstarch
  • 3 tablespoons neutral cooking oil, divided
  • 4 cloves garlic, minced
  • 1 large shallot, thinly sliced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup baby corn, halved
  • 1 cup Thai basil leaves (or regular basil if unavailable)
  • 1/2 cup vegetable broth
  • 2 tablespoons vegetarian oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1 to 3 Thai bird’s eye chilies, sliced (adjust to your spice preference)

Instructions

  1. If using dried noodles, soak them according to package directions until pliable but still slightly firm. Drain and set aside.
  2. Toss the cubed tofu with 2 tablespoons of soy sauce and cornstarch until coated.
  3. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the tofu and cook, turning occasionally, until golden brown and crisp on all sides. Remove the tofu from the wok and set aside.
  4. Add the remaining 2 tablespoons of oil to the wok. Add the garlic, shallots, and chilies. Stir fry for 30 seconds until fragrant.
  5. Add the bell pepper and broccoli florets. Stir fry for 2 minutes until slightly tender-crisp. Add the baby corn and cook for 1 minute more.
  6. In a small bowl, whisk together the vegetable broth, vegetarian oyster sauce, dark soy sauce, sugar, and white pepper to create the sauce.
  7. Add the soaked noodles to the wok. Pour the sauce mixture over the noodles and vegetables. Toss quickly and continuously over high heat for 1 to 2 minutes until the noodles are coated and the sauce has thickened slightly. This high heat helps create the smoky flavor.
  8. Return the cooked tofu to the wok. Toss briefly to combine.
  9. Remove the wok from the heat. Stir in the Thai basil leaves until they wilt slightly. Serve immediately for the best texture.

Notes

  • For a deeper, smoky flavor reminiscent of traditional Pad Kee Mao, use a very hot wok and do not overcrowd the pan when stir-frying the noodles.
  • If you cannot find vegetarian oyster sauce, substitute with an equal amount of soy sauce mixed with 1/2 teaspoon of mushroom powder.
  • Use fresh, wide rice noodles if possible; they absorb the sauce better than dried noodles.
  • Adjust the number of Thai chilies carefully; this dish is traditionally very spicy.

Nutrition

Find it online: https://pureplatepath.com/vegetarian-drunken-noodles-recipe/