Vegan Pad Kee Mao

Drunken Noodles, otherwise known as pad Kee Mao, is my favorite Thai noodle dish.  I love the flavor combination of Thai basil with all of the soy sauces.  I used vegetables for this dish, but go ahead and add your favorite protein!  Sometimes to add a sweet twist to kee moe, I will mix in some pineapple.  Definitely give it a try!

I have meal prepped this dish for lunches during the work week.  But it works best when making 1 serving at a time.  Otherwise, the noodles may stick together too much and the sauce will not get coated evenly.

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5 from 1 vote

Vegan Pad Kee Mao

Course Main Course

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 1 -2

Ingredients

• 8 oz flat wide rice noodles, cut into strips
• 4 garlic cloves minced
• 2 Thai chilies diced
• 2 tsp sesame oil
• 5 baby corns
• 1/4 red bell pepper sliced
• 1/4 yellow bell pepper sliced
• 1/4 white onions sliced
• 1/4 cup edamame
• 5 shiitake mushrooms
• 2 stalks broccoli
• 1 to mato sliced
• ½ cup thai basil leaves
• 1 tbsp mushroom oyster sauce
• 1 tbsp light soy sauce
• 1/2 tbsp Golden Mountain sauce
• 1 tsp black soy sauce

Instructions

• Follow directions on noodle packaging and cut into 1-2 inch strips.
• Mix mushroom oyster sauce, light soy sauce, and Golden Mountain seasoning sauce in a small bowl and stir well to combine.
• Saute garlic and chilies in sesame oil on medium-low heat in a nonstick pan.
• Add vegetables, toss in the pan quickly to cook.
• Add noodles and sauce mixture.
• Add the black soy sauce, and toss again to coat.
• Let the noodles sit in the pan and absorb the sauce, flipping it once or twice.
• Turn heat off when the sauce is all absorbed.
• Mix in basil and tomatoes until the leave has wilted.
• 10. Enjoy!