Vegan Pad Kee Mao (Drunken Noodles)

By WoonHeng · 25 min

Ingredients

Instructions

1. Mix all the sauce ingredients in a bowl and whisk until well combined.
2. Pound or finely chop the chili and garlic.
3. In a non-stick pan with a little oil over heat, fry the tofu until golden brown, then push it to one side.
4. Add a little more oil, then stir-fry the garlic and chili for about 30 seconds until fragrant.
5. Add the vegetables and cook until fully cooked through.
6. Add the noodles and spread them slightly in the pan.
7. Pour in the sauce and quickly toss with tongs until every noodle is coated. Cook about 30 seconds more so the noodles absorb the flavor.
8. Taste and adjust: add more vegan fish sauce or stir-fry sauce for umami, or more soy sauce or salt for saltiness.
9. Add the Thai basil, toss briefly, turn off the heat and serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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