In case you hadn’t noticed, thai food is one of my favourite cuisines. These spicy, drunken noodles (pad kee mao) are so flavourful and can be on your table in under 20 minutes!
They’re spicy, salty, fragrant, a little bit sweet and perfect whether you’re hungover or not! Rumour has it someone threw this dish together whilst drunk, hence where the name drunken noodles comes from.
Traditionally this isn’t a vegan dish so there are a few substitutions I have made to make it vegan friendly. The sauce is made up of dark soy sauce, regular soy sauce, ‘fish’ sauce, sriracha and maple syrup/sugar, it is that simple.
I really recommend buying some vegan fish sauce for this recipe and other asian dishes which call for it. If you’re in the UK, there is a brand called Thai Taste which sell one, I picked it up in Waitrose. It is made with seaweed and soybean giving it a salty, fishy flavour.
The great thing about this recipe is that you can throw whatever vegetables you have in the fridge. I love the combination of broccoli, baby-corn and vegan ‘chicken’ pieces. Peppers, courgette or asparagus would also be really yummy! You can sub the vegan chicken pieces for tofu, seitan or leave it out!
Pad kee mao is usually made with wide rice noodles however I struggled to find these in any shops near me so I used regular rice noodles.
You’ll be able to find them in an asian supermarket, but if you can’t regular rice noodles work just as well. Just note, you don’t want to use the vermicelli noodles as they’re too thin and will break apart.
Another ingredient I really recommend using in this dish is thai basil. You can pick it up in most big supermarkets and it adds another depth of flavour to this dish which you can’t get from regular basil.
Other thai recipes you might enjoy:
This recipe begins with frying the vegan chicken pieces in oil until they are crispy and browned. You’ll then put these aside and fry the onion. garlic, ginger, chilli and vegetables. Whilst these are cooking you can cook your noodles.
Cook the rice noodles according to packet instructions, usually you’ll let them sit in boiling water for a couple of minutes but this may vary. You want them to be al dente, if you leave them in too long they’ll go mushy and soft which you don’t want!
Set the vegetables aside with the vegan chicken pieces and toss the noodles in the wok with the sauce. Let this cook/caramalise for about 30 seconds and then add the vegetables, mix and serve!
There you have it, vegan thai food on your table in under 20 minutes! I told you it was easy!
As always if you make these vegan thai drunken noodles be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
*add sriracha depending how spicy you like it. I use Fry's vegan chicken pieces. Sauce recipe adapted by Recipe Tin Eats As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information: Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 414 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 97mg Sodium: 2317mg Carbohydrates: 52g Fiber: 5g Sugar: 13g Protein: 32g
*add sriracha depending how spicy you like it.
I use Fry's vegan chicken pieces.
Sauce recipe adapted by Recipe Tin Eats
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.