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Vegan Thai Drunken Noodles(Pad Kee Mao)

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 0
Course: Main Course
Cuisine: Thai
Ingredients Method

Ingredients
  

  • 4 Oz Thick Rice noodles
  • 6 Oz Extra Firm Tofu
  • 2 Tbsp Oil for sauteing the tofu.
  • 1 Long Green Onion chopped into long pieces
  • 4 Cloves Minced Garlic
  • ½ Medium Sliced Bell Pepper
  • 2 Small Thai red chillies(Optional)Use if you like extra hot stuff)
  • ½ Cup Thai Basil
  • 2 Tbsp Corn Starch
For Sauce Mix
  • 2 Tbsp Dark Soy Sauce
  • 1 Tbsp Vegan Oyster Sauce
  • 1 Tbsp Sriracha Sauce
  • 1 Tsp Brown Sugar
  • 2 Tbsp Hot water
  • ½ Tsp Rice Wine Vinegar
  • ½ Tsp White Pepper Powder

Method
 

  1. Cook noodles according to package instructions
  2. Whisk all the ingredients written under the sauce mix.
  3. Take a pan or wok and heat it with the oil.
  4. Cut the tofu into thick strips and coat them with cornstarch.Dust off the excess flour.
  5. Saute them in the wok till they look a little golden and crispy.If you want you can deep fry them as well.
  6. Remove them onto a plate.
  7. Add minced garlic and scallion to the pan.If you plan to use Thai chilies add them at this point.
  8. Stir them once and add bell pepper.Further more add the sauce mix ,noodles and tofu to the pan .
  9. Mix them and let them cook for some time till the sauce becomes thick and glossy .
  10. Add Thai basil and mix everything together.
  11. Switch off the flame.
  12. Your noodles are ready to enjoy.
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