In My Kitchen: Pad Kee Mao [VEGAN]

Pad Kee Mao is a vegan Thai dish also known as “Drunken Noodles!”

You’ll need:

  • 1 brick extra firm tofu
  • 200 grams dry wide rice noodles
  • 3 tablespoons neutral oil
  • 1/2 medium onion, sliced
  • 2 green onions, chopped
  • 3 cloves garlic, minced
  • 1 small red bell pepper, chopped
  • 2 tablespoons vegan fish sauce
  • Black pepper

For the sauce:

  • 1 tablespoon coconut sugar
  • 2 tablespoons hot water
  • 1 tablespoons vegetarian mushroom oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons vegan fish sauce


1. Mix sauce ingredients in bowl and set aside.

2. Press tofu to drain out excess water. Dice into small squares and set aside.

3. Place the dry rice noodles in a heatproof bowl. Pour in boiling hot water until the noodles are completely submerged. Leave the noodles to soak 8-10 minutes or until they’re no longer translucent. The noodles will turn white and chewy. Drain and set aside.

4. Heat a large pan or wok over high heat. Add in 2 tablespoons oil and sauté the onion, green onions and garlic for 2 minutes.

5. Add in red bell pepper and cook until tender.

6. In a separate pan, add 1 tablespoon oil and fry the tofu. You can add vegan fish sauce and black pepper to season the tofu as it cooks.

7. When tofu is golden brown, mix it in with veggie mix. Stir in rice noodles and pour in sauce mixture. Simmer for 1-3 minutes until everything is heated and mixed well. Serve!

Source: Adapted reform a recipe by The Foodie Takes Flight

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