Thai Drunken Noodles (Pad Kee Mao

  • Author: Lisa Kitahara
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 2 Servings 1x


Vegan Thai Drunken Noodles features rice noodles with vegetables and soy meat, all covered in a spicy, deep and delicious sauce. The perfect weeknight meal that is easy to make and comes together in just 20 minutes!



  • 6 oz wide rice noodles (soaked in warm water)
  • 3 oz soy curls (or 1 250g package of firm tofu), rehydrated
  • 3 scallion stems
  • 3 large garlic cloves, minced
  • 1 tsp ginger grated
  • 1 birds eye chili, deseeded and thinly sliced
  • 10 baby corns
  • 1 small carrot, julienned
  • ½ red bell pepper, sliced thinly
  • 2 cups of Chinese broccoli
  • Sauce:
  • 3 tbsp mushroom sauce
  • 1 tbsp vegan fish sauce
  • 2 tbsp light soy sauce
  • 1.5 tbsp dark soy sauce
  • 2 tsp sugar
  • To serve:
  • handful of Thai basil
  • Lime wedges


  1. Soak wide rice noodles over boiling for 30 mins.
  2. Mix all the ingredients for the sauce in a small bowl.
  3. Heat a wok or large pan over high heat and add the garlic, chili, ginger and fry for 15-20 seconds. Add in the rehydrated soy curls (or tofu) and fry for 3-4 minutes. Add in the baby corn, red bell peppers, carrots and Chinese broccoli and fry for a few seconds. Add in the noodles, pour over the sauce and cook for another 1 minute or until all the liquid has evaporated and has coated the noodles. Add a bit of water if the sauce absorbs very quickly to finish cooking the noodles. Squeeze half a lemon over and toss in some roughly chopped basil. Serve with lime wedges and more fresh basil.


if you do not have any dark soy sauce, add in 1 tsp of molasses

  • Category: Entree
  • Method: Stove Top
  • Cuisine: Thai


  • Serving Size: 1/2 the recipe
  • Calories: 565.5g
  • Sugar: 9.9g
  • Sodium: 3133.5mg
  • Fat: 7.7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0.95g
  • Trans Fat: 0
  • Carbohydrates: 97.3g
  • Fiber: 8.8g
  • Protein: 25.7g
  • Cholesterol: 0

Keywords: vegan thai recipes, vegan pad kee mao, vegan drunken noodles recipe