Vegan “Drunken” Noodles (GF)

Also known as Pad Kee Mao, these vegan “drunken” style noodles feature lots of vibrant vegetables, crispy tofu and chunky noodles in a rich miso and umami sauce. With fresh lime and herbs, it’s a deliciously simple vegan and gluten-free noodle meal.

I (not so) recently had a vegan Pad Kee Mao from a takeaway restaurant while on holiday in 2020 in the Peak District. I had never tried one before, but the rich yet fresh flavours really intrigued me, and I was not disappointed! The noodles were hearty but light with lots of vegetables and I knew that I really wanted to re-create this dish at home.

After a bit of research and Instagram stalking, I found out a few key ingredients. Lots of recipes call for Vegan Fish Sauce which isn’t that easy to find, but when looking at a homemade version, it seems that the main ingredients that stood out is lime as well as the umami-rich tamari soy sauce. So, instead of the Vegan Fish Sauce, I’ve opted for a little more tamari soy sauce, syrup and lime juice. And I think it’s really delicious!

While my recipe for Vegan “Drunken” Noodles may not be too authentic, it’s a really great mid-week meal to cook in a rush! Plus, you can play around with the vegetables depending what you have to hand, so it’s really versatile, too.

What do we need for these Vegan “Drunken” Noodles?

• Tofu: cubed and then fried until crisp and golden. You could use tempeh or even chickpeas, too.
• Garlic: for the aromatic flavour.
• Ginger: fresh is best but you could use ground ginger if you don’t have any fresh (about ½ – 1 tsp would do).
• Red chilli: for a gentle heat! You can remove the seeds if your chilli is hot.
• Mushrooms, broccoli and sweetcorn: these are my favourite vegetables to use for these noodle bowls although you can use any other vegetables too like sliced carrots, kale, edamame beans, green beans or bean sprouts, too.
• Noodles: I love using buckwheat or rice noodles which are naturally gluten free, but you could also use chunky udon noodles or other ones, too. There are so many out there so use your favourite!
• Thai basil: this is best for the most authentic flavour, but you can also use regular fresh basil.
• Salt: I have a really delicious umami salt which is a blend of flaky salt and chopped nori but regular salt will work, too.

That’s all for the base of the Vegan “Drunken” Noodles and then most of the magic comes from the simple noodle sauce. The flavours are fresh and rich without being overly salty or overpowering.

• Tamari soy sauce
• Lime juice
• Maple or agave syrup
• Sriracha hot sauce

Stir the sauce ingredients together and then add to the noodles and give it a good toss to make sure all the vegetables are coated. These Vegan “Drunken” Noodles make a deliciously quick 20-minute dinner or lunch that also makes great leftovers. If you pop them into an airtight container in the fridge, you can heat them back up in a wok or frying pan.

I hope you will love these fragrant, rich and wholesome Vegan “Drunken” Noodles – they are versatile, quick and filling. With crispy cubes of tofu, tender vegetables and richly flavoured noodles, all finished with fresh Thai or regular basil, they have so much flavour and colour!

If you are looking for more speedy dinner ideas, how about my:

• Rainbow Noodles with Sticky Aubergine and Satay Sauce
• Mushroom and Butterbean Chickpea Flatbreads
• Jackfruit and Sun-Dried Tomato Curry Noodles
• Miso Tahini Greens Stir Fry
• Sweetcorn and Red Pepper Fritters

Vegan “Drunken” Noodles (GF)

• Servings: 2
• Time: 20 minutes
• Difficulty: easy
• Print

Also known as Pad Kee Mao, these vegan “drunken” style noodles feature lots of vibrant vegetables, crispy tofu and chunky noodles in a rich miso and umami sauce. With fresh lime and herbs, it’s a deliciously simple vegan and gluten-free noodle meal.

Ingredients

Noodles:
• 200g tofu, cubed
• 2 larg spring onions, sliced
• 2 garlic cloves, crushed or thinly sliced
• 1-inch piece ginger, peeled and grated
• 1 red chilli, finely chopped or thinly sliced
• 100g mushrooms, sliced
• 200g tenderstem broccoli, halved
• 8 baby sweetcorn, halved lengthways and widthways
• 2 portions rice noodles
• 1 small handful fresh Thai Basil (or regular basil)
• Umami salt or regular flaky salt
• Sesame, coconut or olive oil
Noodle Sauce:
• 4 tbsp soy sauce
• ½ fresh lime, juiced
• 1 tbsp maple or agave syrup
• 1-2 tsp sriracha hot sauce
To serve:
• extra chilli, sesame seeds, lime

Directions

1. Stir together the ingredients for the noodle sauce. Cook the noodles according to packet instructions.
2. Heat 1 tsp oil in a large non-stick frying pan and add the cubed tofu. Fry off for 5-10 minutes until golden brown on all sides. Remove from the pan and add 1 more tsp oil. Add the spring onions, garlic, ginger and chilli and fry for 5 minutes until really fragrant, stirring often.
3. Add the mushrooms, broccoli and sweetcorn and stir-fry for 5 minutes until tender. Remove from the pan and keep with the tofu.
4. Add the noodles to the pan with the sauce and fresh basil. Stir well and then return the tofu and vegetables to the pan. Stir well and serve fresh topped with extra chilli, sesame seeds and fresh lime. Store leftovers in an airtight container for 2-3 days.

I look forward to hearing what you think of these Vegan “Drunken” Noodles so please leave your comments in the section below and let me know if you make them by tagging me in your noodles – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With “drunken” noodle love x