-
20
minPrep Time -
15
minCook Time -
35
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Spicy Pad Kee Mao, also known as ‘Drunken Noodles,’ is a popular Thai street food dish renowned for its bold, spicy flavors and aromatic ingredients. This vegan adaptation captures the essence of traditional Pad Kee Mao without compromising on taste or authenticity. By using a vibrant medley of fresh vegetables, flavorful plant-based proteins, and perfectly cooked rice noodles, this recipe delivers a deliciously satisfying meal that will delight your taste buds. The harmonious blend of soy sauce, chili, garlic, and basil creates a symphony of flavors that perfectly complements the chewy texture of the noodles. This dish not only brings the heat but also delivers a well-rounded and deeply satisfying culinary experience, making it a perfect choice for both casual weeknight dinners and special occasions alike.
Ingredients
- 3 tbsp soy sauce
- 2 tbsp vegan oyster sauce
- 1 tbsp vegetable oil
- 2 cloves garlic
- 2-3 Thai chilis
- 1/2 cup bell peppers
- 1/2 cup onion
- 1 cup broccoli
- 1 cup tofu
Steps:
- Cook rice noodles according to package instructions and set aside.
- Heat vegetable oil in a large pan over medium heat.
- Add minced garlic and sliced Thai chilis; sauté for 1-2 minutes.
- Add sliced bell peppers, onions, and broccoli to the pan and stir-fry for 3-4 minutes.
- Add tofu and continue to stir-fry until golden.
- Toss in the cooked noodles and fresh basil leaves. Mix everything well.
- Cook for an additional 2 minutes, ensuring the noodles are fully coated with sauce.
- Serve hot and garnish with extra basil if desired.
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