Easy Vegan Drunken Noodles Recipe (Pad Kee Mao)
These Vegan Drunken Noodles are quick, easy, and bursting with authentic Thai flavours. This recipe is perfect for busy weeknights when you want a delicious and satisfying meal without spending hours in the kitchen
Ingredients
- 2 tbsp Maggi seasoning
- 2.5 tbsp sugar
- 1 tbsp vegan oyster sauce
- 1 tbsp dark soy sauce
- 2 tbsp soy sauce
- 500 g Firm Tofu
- 200 g Rice Noodles
- 150 g Baby Corn
- 150 g Carrots
- 150 g Tenderstem Broccoli
- 3 Red Chillies
- 6 Cloves Garlic
- 60 g Basil
Instructions
- Cook Tofu: Chop tofu, toss with salt, pepper, and garlic powder, and air fry for 17 minutes at 205°C (400°F) or bake for 20-25 minutes.
- Prep Noodles: Soak rice noodles in boiled water for 5-7 minutes until nearly done, then rinse with cold water.
- Prep Veg: Chop baby corn and carrot stems on a bias. Break broccoli florets into small pieces. Finely slice basil.
- Prep Chilli Garlic Base: Crush chilies and garlic cloves in a pestle and mortar.
- Make Sauce: Combine Maggi seasoning, sugar, vegan oyster sauce, dark soy sauce, and soy sauce in a bowl.
- Stir-Fry: Heat oil in a wok over high heat. Add chili garlic paste and stir-fry until fragrant. Add baby corn, carrot, and broccoli stems. Stir. fry until softened, then add broccoli florets.
- Add Tofu and Noodles: Add crispy tofu, noodles, and sauce to the wok. Stir-fry until well combined.
- Add Basil: Stir in most of the basil, reserving some for garnish.
Notes
- If you don't have an air fryer, you can cook the tofu in a preheated oven at 205°C (400°F) for about 20-25 minutes, or until crispy.
- Be careful not to overcook the noodles. They should be slightly undercooked, as they will finish cooking in the sauce.
- If you can't find holy basil, Standard Italian basil is a good substitute.
Nutrition
Calories: 856kcal | Carbohydrates: 151g | Protein: 37g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Sodium: 2899mg | Potassium: 834mg | Fiber: 10g | Sugar: 34g | Vitamin A: 16276IU | Vitamin C: 183mg | Calcium: 495mg | Iron: 7mg
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