Vegan Thai Drunken Noodles (Pad Kee Mow)

Name: Vegan Thai Drunken Noodles (Pad Kee Mow)
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Ingredients: 1 lb Fresh Rice Noodles ((4 cups)); 1 cup Firm Tofu (pressed and cubed); 1 cup Broccoli Florets; 1 cup Mushroom (halved); ½ cup Red Onion (sliced); 5-6 cloves Garlic (minced); 1 medium Thai Bird Eye Chili (minced); 1 cup Thai Basil (chopped); 2 tsp Sesame Oil; 3 tbsp Vegetarian Stir-Fry Sauce; 1 tsp Dark Soy Sauce; ½ tsp Five Spice Powder; 1 tsp Brown Sugar; ½ tsp Salt

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A classic Thai recipe, Vegan Drunken Noodles or Pad Kee Mow comes together in under 15 minutes.

Flavorful, delicious and perfect for a one pot weeknight meal.

Vegan Drunken Noodles in a white plate topped with basil leaves and with a pair of chopsticks next to it.

Drunken noodles, a popular Thai noodle recipe that is super easy to make and always delicious.

A dish that comes together in a jiffy, these noodles are perfect as a main dish for any meal. Moreover, it can be modified to add protein, vegetables and aromatics of your choice.

This recipe is like these quick and easy Vegetable Stir-Fry, Asian Chili Oil and Instant Pot Tom Yum Soup. And when these are served with this Asian Peanut Sauce or Garlic Edamame; they make the best wholesome meal.

Drunken noodles is super popular in US, and is a part of most Thai restaurant menus. If you have had it at the restaurants, you would definitely enjoy this home-made version that is easy and yet so delicious!

Jump to:

What is Drunken Noodles
Why this recipe works
Ingredients and Substitutions
How to make this recipe
Expert Tips and Notes
Recipe FAQs
Pairings
More Noodle Recipes
Vegan Thai Drunken Noodles (Pad Kee Mow)

What is Drunken Noodles

A popular street food from Thailand, Drunken Noodles is a great option for weeknight dinner.

Generally made with flat rice noodles, vegetables and a spicy sauce, these noodles are called Drunken but have zero alcohol!

The name is a mix of the words Pad Kee Mow. Pad means to stir fry and Khi Mow is drunkard in Thai. Thus the name! More about the name on Wikipedia.

These noodles are generally pretty saucy and that makes them special. They do not need a side but taste great with it too. They make a one pot meal and the leftovers are always delicious too.

Why this recipe works

This noodle recipe is naturally Vegan. Plus, it is easy to make gluten-free by switching soy sauce with tamari.
Given that these noodles are saucy and not dry; they can be enjoyed by itself for a meal. They are a complete meal by itself.
These stir-fried noodles come together in under 15 minutes. From start to finish they are quick and easy and yet super delicious.
These taste the best off the stove but can be prepared as part of meal prep. Simply pop into the microwave before serving.
Making them at home allows addition or subtraction of vegetables that you may like or not like. Plus, add more of less veggies as desired.

Overall, this easy recipe is perfect to be on the weekly menu. We have it on ours and enjoy it so often as a meal or make it for gatherings.

Ingredients and Substitutions

Drunken Noodles ingredients; noodles, vegetables, tofu and sauces in small bowls on a black surface.

Flat Rice Noodles: I use flat wide noodles for the recipe. These noodles are pre- cooked and need only a few minutes to soften. I buy them from the Asian store. Available in various sizes, pick the thickest one you can find for the recipe. If using dry noodles, soak them in hot water till they are soft before using.
Tofu: Extra firm or firm tofu works best in this recipe. It should not disintegrate on cooking and retain shape. However, it can be substituted with paneer if dairy is okay.
Vegetables: Go with a handful of veggies or load it up, the choice is yours. I add a couple of vegetables each time. Broccoli, carrots, mushrooms and bok choy work perfect in the recipe. You can also add snap peas, green beans, bean sprouts and baby corn to the recipe.
Aromatics: In order to make the noodles flavorful garlic, chili and onions are added. Choose the garlic quantity based on how you like it. I generally add a lot of it.
Thai Basil: Topping the noodles with Thai Basil makes it super flavorful. A handful is perfect in the recipe. If you are unable to find Thai basil, use any basil you have at hand. It is equally flavorful and lifts the dish to a whole new level.
Sauce: The sauce is what makes the noodles 'drunken'. Fish sauce is generally used and can be substituted with Vegetarian Stir Fry sauce. Plus, some soy sauce, five spice seasoning and brown sugar give the noodles an Umami flavor.

Drunken Noodles sauce ingredients; stir fry sauce, spices and soy sauce in small bowls on a black surface.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

Before starting prepare the sauce. Mix together soy sauce, vegetarian stir fry sauce, five spice powder, salt and sugar. Stir till the sugar and spice mixes well.

1- In a wide bottom pan or wok heat sesame oil.

2- Add minced garlic and bird eye chili. Sauté till the garlic is cooked.

Collage steps for making Drunken Noodles; sauté garlic and chili in hot oil in a wok.

3- Then move that to the edge of the pan and add tofu.

4- Let the tofu crisp up on all sides.

Collage steps for making Drunken Noodles; add tofu and sauté till crisp on all sides.

5- Once the tofu is crisp, add sliced onions and mix everything. Sauté for a couple of minutes.

6- Next add broccoli florets and mushroom and mix well. Then cook for 2-3 minutes.

Collage steps for making Drunken Noodles; add onions and broccoli and cook them well.

7- Add the thick rice noodles.

8- Pour the prepared sauce on the noodles.

Collage steps for making Drunken Noodles; addd the cooked rice noodles, sauces and mix well.

9- Mix everything well and cook for a minute or two till the noodles soften.

10- Add the Thai Basil and turn down the flame.

Collage steps for making Drunken Noodles; mix well and top with Thai Basil to serve.

11- Mix and serve immediately.

Collage steps for making Drunken Noodles; pan with prepared noodles topped with basil.

Expert Tips and Notes

The sauces have salt so be aware while adding more salt. Add it if you need it.
The recipe comes together quickly so it is best to keep everything ready before starting. Chop the vegetables, measure out the sauces and keep everything around the stove before starting.
Add or change the vegetables as desired. Tofu can be subbed with paneer for a non-Vegan version too.
The Vegetarian stir fry sauce along with soy sauce is required in the recipe in place of fish sauce. Try not to skip it for the perfect Umami flavor.
Replace Thai basil with Holy basil if you cannot find it.
If using regular or light soy sauce, add a little more. The dark soy sauce has a stronger flavor and color and se we need less of it.

Drunken Noodles in a green plate with egg rolls and hot sauce served with it and a gold black fork beside it on a slate platter.

Recipe FAQs

How is Drunken Noodles different from other Thai Noodles?

Drunken Noodles are not super spicy or oily like many other Thai noodles. Plus, it does not have any curry paste like Pad Thai Noodles. We use a lot of basil here unlike Pad Thai or Pad See Ew.

Is Thai Basil required in the recipe?

Thai Basil is the best kind of basil to add in the recipe. However, replace with any basil you have at hand to make it if needed. Dried basil will not work very well in the recipe.

Are Drunken Noodles Vegan and gluten-free?

The recipe is naturally Vegan. However, it can be made gluten-free if tamari replaces soy sauce and the stir-fry sauce is gluten-free too.

What noodles do we need to make Drunken Noodles?

We use rice noodles to make Drunken Noodles. While the thick ones are best, thin ones work too. And pick between cooked and un-cooked ones and prepare them accordingly.

Pairings

Drunken Noodles pair really well with so many recipes. Serve it with your favorite curry, soups and sides for a complete meal.

More Noodle Recipes

Side view of Vegetarian Drunken Noodles in awhite plate with some egg rolls and hot sauce beside it on a slate platter.

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