Drunken Noodles (Pad Kee Mao) (Vegan)
Ingredients:
- 226.8 g (8 oz) wide rice noodles
- 396.9 g (14 oz) firm tofu
- 30 ml (2 tbsp) neutral oil
- 9 g (3 cloves) garlic
- 2-3 Thai chilies, sliced
- 1 cup Thai basil leaves
- 119 g (1) red bell pepper
- 45 ml (3 tbsp) soy sauce
- 15 ml (1 tbsp) dark soy sauce
- 13.3 g (1 tbsp) brown sugar
Features:
Nut-Free
Nutrition:
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Soak the rice noodles just until pliable, not fully soft — they finish cooking in the wok, and over-soaked noodles turn mushy and break apart during stir-frying.
Instructions:
- Soak the Noodles: Soak the rice noodles until pliable, then drain.
- Sear the Tofu: Heat 1 tablespoon oil in a wok and pan-fry the tofu until golden. Remove and set aside.
- Sauté the Aromatics: Add the remaining oil, garlic, and Thai chilies, stir-frying for 30 seconds.
- Add the Bell Pepper: Add the bell pepper and stir-fry for 2-3 minutes.
- Add the Noodles & Sauce: Add the noodles, soy sauce, dark soy sauce, and brown sugar, tossing to combine.
- Return the Tofu & Add Basil: Return the tofu to the wok and stir in the Thai basil until just wilted.
- Serve: Serve immediately.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly. Reserve a bit of pasta cooking water before draining — it helps loosen and bind the sauce. Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Cook the pasta just to al dente since it will continue to soften as it mixes with the hot sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
Every ingredient here earns its place, but a few really shape the dish. The wide rice noodles adds a neutral, hearty base that soaks up the surrounding flavors. The firm tofu provides protein and soaks up the surrounding flavors. The neutral oil keeps the fat neutral so the other ingredients can shine. The garlic builds a savory, aromatic base.
Drunken Noodles (Pad Kee Mao) (Vegan)
Ingredients:
- 226.8 g (8 oz) wide rice noodles
- 396.9 g (14 oz) firm tofu
- 30 ml (2 tbsp) neutral oil
- 9 g (3 cloves) garlic
- 2-3 Thai chilies, sliced
- 1 cup Thai basil leaves
- 119 g (1) red bell pepper
- 45 ml (3 tbsp) soy sauce
- 15 ml (1 tbsp) dark soy sauce
- 13.3 g (1 tbsp) brown sugar
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The wide rice noodles adds a neutral, hearty base that soaks up the surrounding flavors. The firm tofu provides protein and soaks up the surrounding flavors. The neutral oil keeps the fat neutral so the other ingredients can shine. The garlic builds a savory, aromatic base.
Prep:
Soak the rice noodles just until pliable, not fully soft — they finish cooking in the wok, and over-soaked noodles turn mushy and break apart during stir-frying.
Instructions:
- Soak the Noodles: Soak the rice noodles until pliable, then drain.
- Sear the Tofu: Heat 1 tablespoon oil in a wok and pan-fry the tofu until golden. Remove and set aside.
- Sauté the Aromatics: Add the remaining oil, garlic, and Thai chilies, stir-frying for 30 seconds.
- Add the Bell Pepper: Add the bell pepper and stir-fry for 2-3 minutes.
- Add the Noodles & Sauce: Add the noodles, soy sauce, dark soy sauce, and brown sugar, tossing to combine.
- Return the Tofu & Add Basil: Return the tofu to the wok and stir in the Thai basil until just wilted.
- Serve: Serve immediately.
