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Easy Thai Drunken Noodles - Nora Cooks
Easy Thai Drunken Noodles - Nora Cooks
Easy Thai Drunken Noodles - Nora Cooks
Drunken Noodles (Pad Kee Mao) are a Thai favorite made with wide rice
noodles, Thai basil and vegetables. There is often meat and fish sauce in
the authentic version, but I've kept this recipe 100% vegan. Ready in less
than 30 minutes!
Ingredients
Noodles
16 ounce box wide rice noodles
Sauce
1/2 cup low sodium soy sauce use tamari for gluten free
1/4 cup seasoned rice vinegar
1/4 cup vegan oyster sauce omit if you don't have it
2 tablespoons Sriracha hot sauce, more or less to taste
1/3 cup brown sugar
Stir fry
2-3 tablespoons vegetable oil
6 cloves garlic, minced
1 medium onion, sliced
2 large carrots, peeled and cut into rounds
2 cups broccoli florets
1 red bell pepper, seeded and sliced
4 green onions, chopped
1 1/2 cups Thai basil, sliced or chopped
1 cup canned baby corn, drained and rinsed
Instructions
1. Cook the noodles according to package instructions. Drain, rinse in cold water and set aside.
2. Mix all sauce ingredients in a small bowl until combined. Set aside.
3. In a large skillet or wok, heat the oil over high heat. Add the garlic and cook for about 30
seconds, then add the onion and cook for 1 minute, stirring constantly.
4. Now add the carrots, broccoli and bell pepper to the skillet, and cook for 2 more minutes.
5. Add the cooked noodles, green onions and sauce and stir for 1 minute until the sauce is
coating the noodles.
6. Remove from heat and stir in the basil and baby corn. Serve immediately, with more hot
sauce or a sprinkle of red pepper flakes, if desired.
Notes
1. If you can't find wide rice noodles, feel free to use thinner ones, such as pad thai noodles.
2. For lower sodium, cut the soy sauce in half. Use 1/4 cup soy sauce and 1/4 cup water
instead.
3. If serving to kids or sensitive adults, add less hot sauce, to taste.
4. Feel free to vary the vegetables (try zucchini, yellow squash, cauliflower, spinach, kale) and
add Marinated Tofu.