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.
6tbspcoconut aminoscan sub for low sodium soy sauce
2tbspchili garlic sauce
For the Noodles
8ozuncooked wide stick rice noodles
200gextra firm tofu, pressed to remove moisture and cut into 1"x2" strips
3green onions, cut into 2" chunks, green and white parts separated
2cupsbroccolini, cut into 1" pieces
1red bell pepper, cored, seeded, and sliced into long strips
1.5cupstightly packed fresh basil
1zucchini, peeled into long ribbons
3tbspvegetable 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.