Vegetarian Pad Kee Mao Recipe: Easy Spicy Thai Noodles

If you’re craving a vibrant and spicy noodle dish that’s both satisfying and completely vegetarian, look no further than this Vegetarian Pad Kee Mao recipe. Also known as Drunken Noodles, Pad Kee Mao is a beloved Thai street food famous for its bold flavors, fresh vegetables, and a kick of heat that wakes up your taste buds.

This version swaps out traditional meat for an array of colorful vegetables and tofu, making it perfect for anyone wanting a wholesome, plant-based meal.

Whether you’re new to Thai cuisine or a longtime fan, this recipe combines the essential elements of authentic Pad Kee Mao with easy-to-find ingredients and simple steps. Ready in under 30 minutes, it’s an ideal weeknight dinner that doesn’t compromise on flavor.

Plus, it’s gluten-free if you opt for tamari instead of soy sauce, making it versatile for various dietary needs.

Get ready to stir-fry your way to a delicious, spicy, and aromatic feast that will impress family and friends alike!

Why You’ll Love This Recipe

Vegetarian Pad Kee Mao brings the perfect balance of heat, sweetness, and savory notes in every bite. Here’s why it’s a must-try:

• Quick and Easy: Ready in less than 30 minutes, perfect for busy evenings.
• Fresh and Colorful: A medley of vibrant vegetables adds texture and nutrition.
• Customizable Heat Level: Adjust the chili to suit your spice tolerance.
• Protein-Packed: Tofu provides a satisfying plant-based protein boost.
• Authentic Flavors: Uses key Thai ingredients like holy basil and fish sauce alternatives for genuine taste.

Ingredients

• 8 oz rice noodles (wide flat noodles)
• 200g firm tofu, pressed and cubed
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1/2 cup carrots, julienned
• 3 cloves garlic, minced
• 2-3 Thai bird’s eye chilies, finely chopped (adjust to taste)
• 1 cup fresh holy basil leaves (or Thai basil if unavailable)
• 2 tbsp vegetable oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp vegetarian oyster sauce (mushroom-based)
• 1 tbsp dark soy sauce (for color and depth)
• 1 tsp sugar
• 1/4 cup water or vegetable broth
• Optional: 1/2 cup sliced onions or scallions for extra flavor

Equipment

• Large wok or non-stick skillet
• Pot for boiling noodles
• Colander or strainer
• Knife and cutting board
• Mixing bowls
• Spatula or wooden spoon

Instructions

1. Prepare the noodles: Bring a pot of water to boil. Add the rice noodles and cook according to the package instructions until just tender (usually 4-6 minutes). Drain and rinse under cold water to stop cooking. Set aside.
2. Press and cube the tofu: While the noodles cook, press the tofu to remove excess moisture, then cut into bite-sized cubes.
3. Heat the wok: Add 2 tbsp vegetable oil to your wok or skillet and heat over medium-high heat until shimmering.
4. Sauté aromatics: Add the minced garlic and chopped chilies to the hot oil. Stir-fry for about 30 seconds until fragrant but not burnt.
5. Cook tofu: Add the tofu cubes and stir-fry for 4-5 minutes until they turn golden brown on all sides.
6. Add vegetables: Toss in the bell peppers, broccoli, carrots, and optional onions. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
7. Mix the sauce: In a small bowl, combine the soy sauce, vegetarian oyster sauce, dark soy sauce, sugar, and water or vegetable broth. Stir well until sugar dissolves.
8. Add noodles and sauce: Add the cooked noodles to the wok. Pour the sauce over the noodles and gently toss everything together, making sure the noodles and veggies are evenly coated. Cook for another 2 minutes, allowing the sauce to absorb.
9. Finish with basil: Turn off heat and fold in the fresh holy basil leaves. The residual heat will wilt the basil perfectly.
10. Serve immediately: Transfer to plates or bowls and enjoy hot.

Tips & Variations

“To get the perfect texture, avoid overcooking the noodles. Rinse them with cold water immediately after boiling to keep them from sticking and becoming mushy.”

• Protein swaps: Try tempeh, seitan, or chickpeas if you want to change up the protein source.
• Vegetable options: Use zucchini, snap peas, baby corn, or mushrooms based on what you have on hand.
• Spice adjustment: Reduce or omit the chilies for a milder version, or add extra for more heat.
• Make it gluten-free: Use tamari instead of soy sauce and ensure oyster sauce is vegetarian and gluten-free.
• Extra flavor: Add a splash of lime juice or a sprinkle of crushed peanuts before serving for an authentic Thai touch.

Nutrition Facts

Serving Suggestions

Serve your Vegetarian Pad Kee Mao hot, straight from the wok. It pairs wonderfully with a side of:

• Fresh cucumber salad: Cool and crunchy, it balances the spicy heat.
• Steamed jasmine rice: For those who want extra carbs alongside the noodles.
• Thai iced tea or coconut water: Refreshing beverages that complement the bold flavors.

For a complete Thai-inspired meal, consider trying other vegetarian dishes like Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals or explore Asian Vegan Recipes for Delicious and Healthy Meals to expand your culinary repertoire.

Conclusion

Vegetarian Pad Kee Mao is a delicious, aromatic, and colorful dish that brings the vibrant flavors of Thailand right to your kitchen. With its perfect blend of spicy, sweet, and savory notes, this recipe is sure to become a favorite for meatless meals anytime you want something hearty yet healthy.

The use of fresh vegetables and tofu makes it not only tasty but also nutritious and satisfying.

Its quick preparation makes it a great option for weeknights, and the ability to customize ingredients and spice levels means you can tailor it exactly to your liking. Don’t forget to bookmark this recipe and try pairing it with other vegetarian delights like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for your next dinner adventure.

Enjoy this flavorful journey into Thai cuisine with a vegetarian twist!

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