Thai Style Vegan Drunken Noodles
These Thai vegan drunken noodles (Pad Kee Mao, ผัดขี้เมา) are spicy, juicy and extremely tasty, which make them the perfect comfort food to enjoy anytime.
Servings: 2 people
Calories: 553kcal
Ingredients
...for the stir fry...
- 200 g Wide Rice Noodles dry or fresh
- 200 g Pak Choi
- 200 g Tofu Puffs
- 4 Spring Onions
- 3 Garlic Cloves
- 2 Thai Chillies
- 10 g Thai Basil or regular basil
- 2.5 tablespoon Vegetable Oil
...for the sauce...
- 3 tablespoon Homemade Vegan "Fish" Sauce
- 2.5 tablespoon Soy Sauce light
- 2 tablespoon Tamarind Sauce or Ketchup
- 1 tablespoon Mushroom Sauce vegan oyster sauce
- 1 tablespoon Homemade Chilli Oil (optional)
- 1 tablespoon Dark Soy Sauce or Light Soy Sauce
Instructions
- Cook the noodles according to the package and set aside.
- Mix the ingredients for the sauce and put aside.
- Heat the vegetable oil in a wok or large pan.
- Add the garlic and Thai chillies (be careful to avoid inhaling the fumes as they will make you cough).
- Chop the pak choi and add the stalks (the white part) to the pan and stir fry for 3-5 minutes.
- Add tofu puffs and cook for another minute or so.
- Combine noodles and stir fry for a minute or so, then spring onions (chopped in 1 inch/2 cm pieces), pak choi leaves and sauce.
- Remove from heat, then stir in the Thai basil leaves and enjoy straight away.
Nutrition
Calories: 553kcal | Carbohydrates: 96g | Protein: 10g | Fat: 14g | Saturated Fat: 11g | Potassium: 485mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5006IU | Vitamin C: 59mg | Calcium: 165mg | Iron: 3mg