These Thai drunken noodles or Pad Kee Mao are a really comforting weeknight dinner if you are craving something flavourful quick and easy. It is savory with loads of basil flavour and a bit of heat. Such an easy recipe that both adults and kids relish.
I am making so many basil-based recipes these days, as my husband is growing loads of basil. This one used a good 1.5 cups.
Also typically, one uses the thicker rice noodles for this, but I only had the thinner Pad Thai ones and they were pretty spectacular too. Pair with any protein of choice and vary the veggies used.
You will also love Tofu Poke Bowl, Thai Basil Sauce with Tofu, Thai Red Curry, Broccoli Tofu and Mushroom Stir fry, Gochujang Fried Rice.
Ingredients
Rice Noodles: I used about 250 gm. or 8 oz. of rice noodles.
Vegetables: I used broccoli and mushrooms here. Spring onions or scallions were used as well.
Sauce: Dark soy sauce, light soy sauce and vegetarian Oyster sauce along with sugar
Aromatics: one onion and 3 finely minced cloves of garlic along with Thai chillies were used.
Basil: I used 1.5 cups of fresh basil leaves.
Protein: Use tofu, tempeh or soy nuggets here.
Peanut oil: I used 2 tbsp. here.
Instructions
This recipe is really simple and just involves getting everything together. First cook rice noodles as per instructions on the pack. I normally boil water in a large pan. Take it off the heat and then add the rice noodles. Let them soak till they are cooked yet stay slightly chewy. I had run out of the thick rice noodles. So, I used the thinner ones that I normally use for Pad thai.
It took me about 5 minutes. Meanwhile, I started cooking the veggies in the sauce.
Heat 2 tbsp. peanut oil in a pan. Add 1 finely chopped onion, 3 scallions sliced and 3 cloves of garlic minced to it. Brown it for a couple of minutes.
Add in the vegetables that you are using. I added broccoli and mushrooms. I also added the chopped chillies and basil leaves (save some for the end).
Then cook it for about 5 minutes till the veggies have softened. If adding protein, add it here.
Meanwhile whisk together 2 tbsp. light soy sauce and 2 tbsp. dark soy sauce with 3 tbsp. vegetarian oyster sauce along with 2 tsp. sugar. I also added 2 more tbsp. light soy sauce in place of fish sauce that is traditionally used in this recipe. You can use some Sriracha sauce too for heat but I didn’t.
Now take out your noodles from the hot water and add to the pan along with the sauce.
Toss everything together and let it cook down till the noodles absorb the sauce.
Finally add some more fresh basil leaves. Mix well and serve hot. It is really delicious. Your amazing vegan drunken noodles are ready to serve. Dig in.
Expert Tips
1. Avoid overcooking the noodles or they become mushy and not nice. Do not boil them in water but only immerse them till they are cooked through yet al dente.
2. Adjust the sauce as per your taste. You can also add more or less of the sauces used. Reduce the Thai chillies used or skip them if you want a milder version.
3. You can add any protein of choice here. Also any vegetables work. You can use peppers, carrots, green beans etc.
4. Leftover noodles can be stored in an airtight container for a couple of days. Reheat in a microwave and serve. I don’t recommend freezing them.
5. For gluten-free version, use tamari in place of soy sauce and also check if your vegetarian oyster sauce is gluten free.
📖 Recipe Card
Vegan Thai Drunken Noodles
Equipment
- 1 Skillet
Ingredients
- 8 oz. Rice Noodles or 250 gm.
- 1 broccoli
- 8 oz. mushrooms
- Sauce
- 3 tbsp. vegetarian oyster sauce
- 2 tbsp. dark soy sauce
- 4 tbsp. light soy sauce
- 2 tsp. sugar
- 3 cloves garlic minced
- 2 Thai chillies
- 1 onion chopped
- 4 scallions or green onions
- 1.5 cups Basil leaves
- 2 tbsp. peanut oil
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Instructions
- This recipe is really simple and just involves getting everything together. First cook rice noodles as per instructions on the pack. I normally boil water in a large pan. Take it off the heat and then add the rice noodles. Let them soak till they are cooked yet stay slightly chewy. I had run out of the thick rice noodles. So, I used the thinner ones that I normally use for Pad thai.
- It took me about 5 minutes. Meanwhile, I started cooking the veggies in the sauce.
- Heat 2 tbsp. peanut oil in a pan. Add 1 finely chopped onion and 3 cloves of garlic minced to it. Brown it for a couple of minutes. Add in the vegetables that you are using. I added broccoli and spring onions or scallions. I also added the chopped chillies and basil leaves (save some for the end).
- Then cook it for about 5 minutes till the veggies have softened. If adding protein, add it here. Meanwhile whisk together 2 tbsp. light soy sauce and 2 tbsp. dark soy sauce with 3 tbsp. vegetarian oyster sauce along with 2 tsp. sugar. I also added 2 more tbsp. light soy sauce in place of fish sauce that is traditionally used in this recipe. You can use some Sriracha sauce too for heat but I didn’t.
- Now take out your noodles from the hot water and add to the pan along with the sauce. Toss everything together and let it cook down till the noodles absorb the sauce. Mine looks medium brown in colour.
- Finally add some more chopped chillies (optional) and fresh basil leaves. Mix well and serve hot. It is really delicious.
- Your amazing vegan drunken noodles are ready to serve. Dig in.
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