Vegan Thai Drunken Noodles Recipe | Pad Kee Mao

Vegan Thai Drunken Noodles (Pad Kee Mao) top the list of my all-time favorite Thai recipes. Spicy, saucy, with a hint of sweet, and packed with healthy vegetables and fresh basil, these Tofu Drunken Noodles take less than 30 minutes to prepare in one pot, are vegan, gluten-free, non-dairy and meatless.

Vegan Thai Drunken Noodles, one of the most delicious Thai noodle dishes ever, is a recipe that’s made with rice noodles, a protein source, vegetables and lots of flavorful seasonings and spices. But how on earth did this savory, sweet, spicy Asian dish get it’s name?

There are as many theories to this as there are recipes, such as the dish is so spicy it makes you feel drunk or it’s so spicy, anyone eating it must drink copious amounts of alcohol to relieve their burning mouths. Theories aside, however, once you’ve tried this recipe, how it got its name won’t matter in the least!!

But are Thai Drunken Noodles vegan? They sure can be and I’m going to show you how to make them using vegan fish sauce and vegan oyster sauce, two key ingredients to make this recipe drool-worthy. And, just in case you live for noodles, check out some other vegan noodle recipes: Vegan Mushroom Stroganoff, Walnut Pesto Zoodles, and Zucchini Noodles with Pumpkin Sage Alfredo.

Why You’ll Love This Thai Drunken Noodles Recipe

• Easy– this vegan Pad Kee Mao takes only 25 minutes to prepare using simple ingredients you may already have on hand.
• Healthy – loaded with healthy vegetables and tofu, which means more nutrients, protein and boatloads of fiber in every mouthful.
• Diet-friendly – suitable for most diets, including vegan, vegetarian, low fat and low calorie; in fact, check out the calories in Drunken Noodles with Tofu: only 389 kcal per serving!
• Versatile – don’t have the necessary vegetables to make this recipe? No worries. Substitute whatever veggies you have in your fridge. The sky’s the limit.

What You’ll Need

Besides sea salt and black pepper, you’ll need to have the following ingredients to make the recipe:

How to Make Vegan Thai Drunken Noodles

I love making this recipe in my CookLover Wok. This is probably the best wok I’ve ever owned. It’s a breeze to clean and long-lasting. I highly recommend it if you need a wok and you’re as picky as I am about quality.

Here’s how to make this Thai Drunken Noodles Recipe (Pad Kee Mao):

1. Prior to doing anything, press your tofu for 20-30 minutes. This is the tofu press I use and I love it. When cooking with tofu, it’s best NOT TO SKIP THIS STEP if you want the crispiest tofu ever.
2. While tofu is pressing, put a pot of water on the stove with a bit of sea salt and bring to a boil. Add Thai Rice Noodles (these are my favorite as they don’t clump together) and cook according to the instructions on the package. Be careful not to overcook. Drain and rinse with cold water. Place back in pot with a bit of cold water to prevent noodles from sticking. Set aside.
3. Combine vegan oyster sauce, vegan fish sauce, maple syrup, tamari, rice vinegar, fresh ginger, chili paste and ⅓ cup vegetable broth in a bowl. Set aside.
4. Heat sesame oil in a large wok or skillet for 1-2 minutes over medium heat. Add tofu, sea salt and black pepper. Stir and sauté over medium heat, frequently turning. You want the tofu to be nice and brown but not burned.
5. Once tofu is brown and crispy, add garlic and shallots and sauté until fragrant.
6. Add carrots, red bell pepper, zucchini, jalapeño peppers and green onions,. Sauté for about 5 minutes just until vegetables begin to soften.
7. Pour in sauce and stir, completely coating tofu and vegetables.
8. Add rice noodles and and toss to combine making sure sauce is well-incorporated into the noodles.
9. Remove Tofu Drunken Noodles from heat and stir in Thai basil, just until wilted. Divide into bowls. Top with green onions, a squeeze of lime and more Thai basil. Enjoy!

Recipe Tips from the Chef

• Overcooked noodles can become sticky and glumpy (if that’s a word), and break apart once you begin to stir them with all the other ingredients. Most importantly, DO NOT OVERCOOK THE NOODLES. It’s best to follow the instructions on the package when cooking your Thai rice noodles.
• If you don’t have a tofu press, no worries, you can make your own. Simply layer a plate with a ton of paper towels. Place your tofu on top. Add another layer of paper towels and place a plate over it. Add some heavy objects, such as books, or whatever you have lying around and wait for about 30 minutes until much of the water has been absorbed by the paper towels. Now you’re ready to cook!
• This Thai Drunken Noodles Recipe (Vegan Pad Kee Mao) is versatile, meaning you can substitute whatever vegetables you have on hand for what I used. HOWEVER, THE SAUCE IS WHAT MAKES THIS DISH, SO DON’T SCRIMP ON SAUCE.
• To make these Tofu drunken noodles super duper saucy, double the sauce recipe. Just be sure to plate the noodles immediately after cooking them as when left to sit too long, the noodles will absorb all the sauce.

More Dinner Recipes You’ll Love

Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!