Vegetarian Pad Kee Mao Recipe (Drunk Noodles)

Pad Kee Mao, or “Drunken Noodles,” is a beloved Thai street food stir-fry known for its bold, spicy, and savory flavors. This vegetarian version swaps the usual meat or seafood for tofu and an abundance of fresh vegetables, all tossed in a punchy sauce with wide rice noodles. It gets its name not from alcohol in the dish, but from the belief that it’s a perfect late-night meal after a few drinksâ€”the intense flavors and spicy kick are said to sober you up. This recipe is quick, customizable, and delivers that signature charred, smoky flavor (wok hei) right in your own kitchen.

Ingredients

8 oz (225 g) dried wide rice noodles (or 1 lb / 450 g fresh)
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) vegetarian oyster sauce (or mushroom sauce)
2 tsp (10 ml) sriracha or Thai chili sauce (adjust to taste)
1 tsp (5 g) sugar
2 tbsp (30 ml) vegetable oil, divided
4 cloves garlic, minced
1 shallot, thinly sliced
1 block (14 oz / 400 g) extra-firm tofu, pressed and cubed
2 cups (150 g) broccoli florets
1 red bell pepper, sliced
1 carrot, julienned
4 cups (120 g) fresh spinach or Thai basil leaves (see note)
2 bird’s eye chilies, thinly sliced (optional, for heat)
1 lime, cut into wedges, for serving

Note: Thai basil is traditional and has an anise-like flavor. If unavailable, use regular basil or a mix of basil and mint.

Instructions

Soak the noodles: If using dried rice noodles, soak them in warm water for 20-30 minutes until pliable but not fully soft. If using fresh, just separate them. Drain well and set aside.
Make the sauce: In a small bowl, whisk together soy sauce, dark soy sauce, vegetarian oyster sauce, sriracha, and sugar. Set aside.
Prep the tofu: Press the tofu for 10 minutes to remove excess water. Cut into 1-inch cubes.
Cook the tofu: Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
Stir-fry aromatics: Add the remaining 1 tbsp oil to the wok. Add garlic, shallot, and chilies (if using). Stir-fry for 30 seconds until fragrant.
Cook the vegetables: Add broccoli, bell pepper, and carrot. Stir-fry for 3-4 minutes until tender-crisp.
Combine noodles and sauce: Add the soaked/drained noodles and the prepared sauce. Toss everything together, using tongs to coat the noodles evenly.
Add tofu and greens: Gently fold in the cooked tofu and spinach (or basil). Cook for another 1-2 minutes until the greens have wilted and everything is heated through.
Serve: Divide among plates and serve immediately with lime wedges on the side.

Tips

Don’t overcook the noodles: They will continue to cook in the wok. If they become too sticky, add a splash of water or extra sauce.
High heat is essential: A screaming-hot wok gives the noodles that smoky, charred flavor. If your pan isn’t large enough, cook in batches.
Press the tofu well: The drier the tofu, the crispier it gets. Use a tofu press or wrap in a clean towel and place a heavy pan on top.
Adjust the heat: The chilies and sriracha are adjustable. Start with less and add more to taste. For a milder version, omit the chilies and reduce sriracha.

Serving Suggestions

Serve this pad kee mao hot, straight from the wok. It’s a complete meal on its own, but you can pair it with a simple cucumber salad or spring rolls for a larger spread. A cold Thai iced tea or a light lager complements the spicy flavors beautifully.

Variations

Protein swap: Replace tofu with tempeh, seitan, or your favorite meat substitute. For a non-vegetarian version, use chicken, beef, or shrimp, adjusting cooking times accordingly.
Vegetable medley: Use whatever vegetables you have on handâ€”snap peas, mushrooms, baby corn, or cabbage all work great.
Extra saucy: If you like more sauce, double the sauce ingredients and add a splash of water when tossing the noodles.
Peanut twist: Add a tablespoon of peanut butter to the sauce for a nutty, richer flavor.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The noodles will absorb the sauce and become softer, so this is best eaten fresh. To reheat, stir-fry in a hot pan with a little oil or water to loosen the noodles, or microwave for 1-2 minutes until heated through. Reheated noodles won’t have the same charred texture, but they’ll still taste delicious.

Frequently Asked Questions

What are “drunken noodles”? The name “pad kee mao” translates to “drunkard’s noodles.” The most common theory is that it was invented by a drunk person craving a spicy, savory stir-fry late at night. It doesn’t contain alcohol, but the intense flavors are said to help with a hangover.

Can I use rice noodles other than wide? Yes, you can use any flat rice noodle, such as pad thai noodles. If using thinner noodles, reduce the soaking time and be careful not to overcook them.

Is vegetarian oyster sauce easy to find? It’s increasingly available in Asian grocery stores and online. If you can’t find it, you can substitute with mushroom sauce or a mix of soy sauce and a little hoisin sauce for sweetness.

Why are my noodles sticking together? This usually happens if they are overcooked or not enough oil is used. Make sure to drain them well after soaking, and toss them with a little oil if they need to wait before cooking. Also, use high heat and don’t overcrowd the wok.

Can I make this gluten-free? Yes, use tamari or gluten-free soy sauce, and ensure your vegetarian oyster sauce is gluten-free (many are). Rice noodles are naturally gluten-free.

How spicy is this dish? The heat level is adjustable. The recipe as written is moderately spicy. For less heat, omit the bird’s eye chilies and use less sriracha. For more, add extra chilies or a spoonful of chili crisp.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).