Vegetarian Drunken Noodles, or Pad Kee Mao, is a Thai stir-fry that is bold, spicy, and satisfying. Despite the name, there is no alcohol in the dish; it refers to the punchy flavors that are said to pair well with a cold beer. This version swaps meat for tofu and mushrooms, keeping all the classic savory, spicy, and slightly sweet balance, and it comes together in about 30 minutes.
Ingredients
- 8 oz (225 g) wide rice noodles (dry)
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 g) brown sugar
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) sriracha or Thai chili paste (adjust to taste)
- 2 tbsp (30 ml) vegetable oil, divided
- 14 oz (400 g) firm tofu, pressed and cut into 1-inch cubes
- 8 oz (225 g) cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 red bell pepper, sliced
- 1 cup (30 g) Thai basil leaves (or regular basil)
- 2 green onions, sliced
- 1 lime, cut into wedges for serving
Instructions
- Soak the rice noodles in warm water for 20 minutes, or according to package instructions, until pliable but not fully soft. Drain and set aside.
- In a small bowl, whisk together soy sauce, dark soy sauce, brown sugar, rice vinegar, and sriracha. Set aside.
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until golden on all sides, about 5 minutes. Remove tofu from the pan and set aside.
- Add the remaining 1 tablespoon of oil to the pan. Add the mushrooms and cook until they release their liquid and start to brown, about 4 minutes.
- Add garlic and shallot; stir-fry for 30 seconds until fragrant.
- Add the bell pepper and cook for 2 minutes, until slightly tender but still crisp.
- Return the tofu to the pan. Add the soaked noodles and the sauce. Toss everything together, using tongs to coat the noodles evenly. Cook for 2-3 minutes until the noodles are heated through and have absorbed some sauce.
- Turn off the heat. Stir in the Thai basil and green onions. Serve immediately with lime wedges.
Tips
- Noodle prep: Do not overcook the noodles before stir-frying; they will continue cooking in the pan. If they become too soft, they will turn mushy.
- High heat: Use the highest heat your stove can handle to get a slight char on the noodles and vegetables. This adds a smoky flavor that is characteristic of the dish.
- Substitutions: If you can’t find Thai basil, use regular basil or mint. For a gluten-free version, use tamari instead of soy sauce and ensure your sriracha is gluten-free.
- Adjusting spice: Start with less chili paste and add more to taste. The heat should be noticeable but not overpowering.
Serving Suggestions
Serve this dish hot, straight from the wok, with lime wedges on the side. It pairs well with a simple cucumber salad or fresh spring rolls. For a heartier meal, add a fried egg on top or serve with extra tofu on the side.
Variations
- Add vegetables: Use any vegetables you have on hand—broccoli, snap peas, carrots, or baby corn all work well.
- Make it vegan: This recipe is already vegan if you use a vegan sriracha (most are). Check the label to be sure.
- Different protein: Substitute the tofu with tempeh, seitan, or a plant-based chicken alternative. If you eat eggs, a beaten egg stirred in at the end is delicious.
- Nutty twist: Add a tablespoon of peanut butter to the sauce for a richer, nuttier flavor.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in a hot wok or skillet with a splash of water or soy sauce to refresh the sauce, and stir-fry until heated through. You can also microwave in 30-second intervals, but the texture will be softer. For best results, reheat only the portion you plan to eat.
Frequently Asked Questions
Can I use fresh rice noodles instead of dried? Yes, fresh rice noodles (often labeled “ho fun” or “pad thai noodles”) work great. They are already soft, so just rinse them briefly in warm water and add them to the wok at the same time you would add the soaked dried noodles.
What if I don’t have dark soy sauce? Dark soy sauce adds color and a slightly deeper flavor. If you don’t have it, use an extra tablespoon of regular soy sauce and a teaspoon of molasses or brown sugar to mimic the color and sweetness.
Can I make this ahead of time? This dish is best made fresh, as the noodles can become sticky and absorb too much sauce when stored. If you must make it ahead, undercook the noodles slightly and store the sauce separately.
Is this dish very spicy? The heat level depends on how much chili paste you add. If you are sensitive to spice, start with half the amount and taste before adding more. You can also serve with extra lime to balance the heat.
Why are my noodles sticking together? This usually happens if they are overcooked or not tossed quickly enough. Make sure to drain them well and add them to the wok with the sauce immediately. A little extra oil can also help prevent sticking.
Can I use a different type of mushroom? Absolutely. Shiitake, oyster, or even white button mushrooms all work. Just slice them and cook as directed. Dried shiitake mushrooms need to be rehydrated first.
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