Thai Drunken Noodles
Here is a healthier take on Pad Kee Mao, or Thai drunken noodles. Swapped the meat for tofu, added some extra veg, and the sauce is outrageously good. It’s not an authentic recipe, but it’s better than the takeout version.
For the Sauce
- 6 tbsp coconut aminos can sub for low sodium soy sauce
- 2 tsp coconut aminos
- 4 tbsp oyster sauce
- 4 tbsp fish sauce
- 3 tsp agave
- 2 tbsp chili garlic sauce
For the Noodles
- 8 oz uncooked wide stick rice noodles
- 200g extra firm tofu, pressed to remove moisture and cut into 1"x2" strips
- 1 tbsp corn starch
- 1/2 tsp white pepper
- 1 tsp fish sauce
- 3 green onions, cut into 2" chunks, green and white parts separated
- 2 cups broccolini, cut into 1" pieces
- 1 shallot, chopped
- 1 red bell pepper, cored, seeded, and sliced into long strips
- 4 cloves garlic, minced
- 1.5 cups tightly packed fresh basil
- 1 zucchini, peeled into long ribbons
- 3 tbsp vegetable or other neutral oil
- Prep all of your ingredients and have them laid out before beginning as the stir frying bit goes quickly!
- Prep the tofu by tossing in a bowl with the cornstarch, white pepper, and fish sauce. It's ok if it breaks up a little bit — it will in the pan while cooking anyway.
- Heat 1 tbsp oil in a large heavy bottomed frying pan or wok over medium-high heat, and add the white parts of the green onion, the bell peppers, and the shallot. Saute for 2 minutes.
- Push the veg to one side, add the remaining oil, and add the tofu. Cook until the tofu is golden brown, tossing occasionally.
- Add the remaining tbsp oil, the minced garlic, the zucchini ribbons, and broccolini and stir fry until broccolini is tender-crisp, about 10 minutes. Stir occasionally, use water to deglaze the pan if things are sticking.
- While the broccolini is cooking, prep the noodles by soaking them in boiling water for 8 minutes.
- Add the cooked noodles, sauce, thai basil, and green parts of green onions and toss to combine over medium heat. Cook this way for 5 minutes until the sauce thickens and the noodles have absorbed the flavors.
- Serve immediately! Also keeps great for leftovers.
Make this recipe completely vegan by swapping the oyster sauce for hoisin sauce and substituting the fish sauce with additional coconut aminos or low-sodium soy sauce.
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