Vegan Thai Drunken Noodles
Vegan Thai Drunken Noodles are a delicious, easy-to-make vegan version of the classic Thai dish Pad Kee Mao.
thaimain
⚠ Contains allergens
glutensoy
#easy#spicy
Ingredients
For the noodles
- 400 g wide rice noodles— Pad Thai or any wide rice noodles
For the sauce
- 4 tablespoon hoisin sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoon brown sugar— or substitute maple syrup or coconut sugar
- 2 tablespoon water
For the stir-fry
- 2 tablespoon vegetable oil
- 4 large cloves garlic— minced
- 3 Thai bird's eye chilies— deseeded and finely chopped (adjust to taste)
- 1 small onion— thinly sliced
- 250 g tofu or vegan chicken— cut into bite-sized pieces
- 1 red bell pepper— de-seeded and sliced
- 1 tablespoon vegan fish sauce or soy sauce
- 4 spring onions (scallions)— roughly chopped
- 1 bunch Thai basil leaves— roughly chopped (or regular basil as substitute)
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
4.5/5 · 4 reviews