Vegetarian Drunken Noodles Recipe

Drunken Noodles, also known as Pad Kee Mao, is a comforting Thai street-style noodle dish. Despite the name, there’s no alcohol in the dish. The story goes that it’s so spicy and flavour-packed that it’s perfect to eat with a cup of cold beer. Learn how to make Authentic drunken noodles vegetarian.

Drunken Noodles 

Drunken noodles is a popular Thai dish which is loved by everyone at home. Specially my daughter is obsessed with this spicy noodles. I made it entirely vegetarian but you can add some chicken or prawns in this. Add some thai holy basil at the end for authentic touch. 

I used to think drunken noodles had alcohol in them or were loaded with heavy sauce, but I was completely wrong. It’s actually a spicy Thai noodle dish that pairs really well with a drink, which is how it got its name. 

About Drunken Noodles

This vegetarian version is just as irresistible, loaded with flavour. Try to find wide rice noodles such as Pad Thai noodles. The slippery rice noodles soaks up every bit of the sauce. And the noodles is generally spicy in taste which makes it addictive. 

In veg drunken noodles, flat rice noodles are stir-fried on high heat with garlic, chillies, onions, sauce, and sugar. One of the main ingredient in this dish is the Thai basil, which adds a fragrance that instantly elevates the whole plate.

I like to spread the noodles in the wok for few minutes which gives the noodles a light char making them taste street-style. Vegetables like Thai spinach, bok choy, bell peppers, beans sprout or whatever you have on hand can be added, making it an easy, flexible dish. 

Each strand of noodle is coated in spicy flavour packed sauce making the dish surprisingly light yet incredibly satisfying. Drunken noodles are also very versatile when it comes to add-ins. You can make them with prawns or chicken for a protein-rich version, and for a vegetarian option, tofu works beautifully as it absorbs all the flavours. 

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Expert Tips

• Use flat rice noodles if possible. Fresh or wide dried rice noodles give the best chewy texture.
• Drunken noodles are meant to be stir-fried fast on high flame. So use a wok and use high heat when cooking. 
• Once the pan is hot, things move quickly. Keep sauces mixed, veggies chopped, and noodles ready.
• Add Thai basil at the very end for maximum aroma. If unavailable, regular basil works, but Thai basil gives the authentic punch.
• Taste and adjust the seasonings and sauces. Also be generous with the oil. 
• Drunken noodles taste best hot, fresh, and steamy.

Ingredients

Rice noodles – Use flat rice noodles if possible. Fresh or wide dried rice noodles give the best chewy texture.

Garlic & Chillies – these two are main flavourings, so be generous with it.

Onions – you can use shallots, onions or green onions in this dish.

Protein – I used tofu, but you can make them with prawns or chicken

Sauces – a mix of dark soy sauce, light soy sauce, vinegar, sugar, oyster sauce makes the flavour packed sauce.

Thai basil – One of the main ingredient in this dish is the Thai basil, which adds a fragrance that instantly elevates the whole plate.

Step by Step Pictures

1)Bring water to a full boil. Add in rice noodles in hot water and cook as per package directions. I cooked mine for around 4 to 5 mins.

2)Now strain the noodles and rinse them in cold water and set aside. 

3)Mix soy sauce, dark soy sauce, oyster sauce, salt, sugar and vinegar in a bowl. Set aside. 

4)Heat a wok on high heat. Pour in 2 tablespoon of oil and coat on all sides of the wok. Once the oil is hot, Add in tofu and pour 3 tablespoon of sauce over the tofu and coat with the sauce.

5)Let the tofu fry and caramelised on all sides. Keep mixing in-between so the tofu gets golden. Remove to a plate. 

6)In the same wok, pour 2 tablespoon of oil. Add in garlic, chillies and onions.

7)Saute for 1 minute.

8)Add in the cooked rice noodles, remaining sauce and toss well.

9)Add in fried tofu cubes and toss well. Taste and adjust the seasoning.

10) Spread the noodles across the wok and allow to cook on high heat so it caramelises. Keep tossing in-between and spread again. I cooked this until noodles gets slightly char.

11)Finally add in spring onions, Thai basil in the end and toss once.

12)Serve hot. 

📖 Recipe Card

Drunken Noodles Recipe (Vegetarian Drunken Noodles)

Drunken Noodles, also known as Pad Kee Mao, is a comforting Thai street-style noodle dish. Despite the name, there’s no alcohol in the dish. The story goes that it’s so spicy and flavour-packed that it’s perfect to eat with a cup of cold beer. Learn how to make Authentic drunken noodles vegetarian.

Prep Time 5 minutes mins

Cook Time 20 minutes mins

0 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Thai

Servings 2 servings

Calories 1858 kcal

Ingredients  

1x2x3x

• 2+2 tbsp Groundnut Oil
• 150 grams Extra Firm Tofu cubed
• 200 grams Pad Thai Rice Noodles
• 5 cloves Garlic peeled & chopped finely
• 4 no Thai red chillies chopped finely
• 1 large Onion peeled & sliced thinly
• 3 no Spring Onions cut in to strips
• ½ cup Thai Basil

For Sauce

• 2 tablespoon Vegetarian Oyster Sauce
• 1 tablespoon Vinegar
• 3 tablespoon Light Soy sauce
• 1 tablespoon Dark Soy Sauce
• 2 teaspoon Sugar
• 1 teaspoon Salt

Instructions 

• Bring water to a full boil. Add in rice noodles in hot water and cook as per package directions. I cooked mine for around 4 to 5 mins. Now strain the noodles and rinse them in cold water and set aside.

• Mix soy sauce, dark soy sauce, oyster sauce, salt, sugar and vinegar in a bowl. Set aside.

• Heat a wok on high heat. Pour in 2 tablespoon of oil and coat on all sides of the wok. Once the oil is hot, Add in tofu and pour 3 tablespoon of sauce over the tofu and coat with the sauce. Let the tofu fry and caramelised on all sides. Keep mixing in-between so the tofu gets golden. Remove to a plate.

• In the same wok, pour 2 tablespoon of oil. Add in garlic, chillies and onions and saute for 1 minute. Add in the cooked rice noodles, remaining sauce and toss well. Add in fried tofu cubes and toss well. Taste and adjust the seasoning. Spread the noodles across the wok and allow to cook on high heat so it caramelises. Keep tossing in-between and spread again. I cooked this until noodles gets slightly char.

• Finally add in spring onions, Thai basil in the end and toss once. Serve hot.

Nutrition

Serving: 1servingsCalories: 1858kcalCarbohydrates: 103gProtein: 15gFat: 156gSaturated Fat: 26gPolyunsaturated Fat: 50gMonounsaturated Fat: 72gSodium: 3899mgPotassium: 400mgFiber: 4gSugar: 9gVitamin A: 353IUVitamin C: 12mgCalcium: 98mgIron: 3mg

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