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.
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.
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!
Like other stir-fry recipes, this one comes together super quick and is ready in under 10 minutes.
What is Pad Kee Mow or 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 here.
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.
Ingredients/ What you need to make
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: Firm or extra 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.
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.
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.
Step by Step Instructions to make Drunken Noodles
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.
3- Then move that to the edge of the pan and add tofu.
4- Let the tofu crisp up 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.
7- Add the thick rice noodles.
8- Pour the prepared sauce on the noodles.
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.
11- Mix and serve immediately.
Video Recipe
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.
- 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.
This post has been updated from the recipe archives, first published in 2021.
Vegan Thai Drunken Noodles (Pad Kee Mow)
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 teaspoon Sesame Oil
For the Sauce
- 3 tablespoon Vegetarian Stir-Fry Sauce
- 1 teaspoon Dark Soy Sauce
- ½ teaspoon Five Spice Powder
- 1 teaspoon Brown Sugar
- ½ teaspoon Salt
Instructions
- To 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.
- In a wide bottom pan or wok heat sesame oil.
- Add minced garlic and bird eye chili. Sauté till the garlic is cooked.
- Move that to the edge of the pan and add tofu. Let the tofu crisp up on all sides.
- Add sliced onions and mix everything. Sauté for a couple of minutes.
- Next add broccoli florets and mushroom. Mix well and cook for 2-3 minutes.
- Add the thick rice noodles.
- Pour the prepared sauce on the noodles.
- Mix everything well and cook for a minute or two till the noodles soften.
- Add the Thai Basil and turn down the flame.
- Mix and serve immediately.
Video
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.
- 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.
Firm Tofu
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