Pad Kee Mao is one of our favorite Thai dishes. This delicious vegan Pad Kee Mao, or Thai drunken noodles, recipe has a lovely combination of vegetables, sauce and spices. Learning this recipe at a cooking school while visiting Thailand was very fortunate. After reminiscing about that trip, quite a bit lately, we decided to play around with a few of the recipes that we learned in that class. We truly wish that we could have visited the amazing Floating Market or infamous Chatuchak Weekend Market to access all of the authentic ingredients needed for this dish. Although we didn’t have all of these authentic ingredients that we wanted, we still had fun recreating a few of our favorite Thai recipes with a plant-based twist! We have to admit that we think this version of Pad Kee Mao came out super delicious. We really hope you enjoy it too!
Ingredients:
6 ounce wide rice noodles
4 garlic cloves, minced
3 T coconut oil
1/2 C green onion tops
2 t ginger (grated)
2 Thai red chili peppers (de-seeded, sliced)
Substitute: Serrano chili pepper
3/4 C carrot (shredded)
1 red bell pepper (thinly sliced)
2 C broccoli
Sauce
1/4 C fish sauce (vegan)
3 T soy sauce
3 T dark soy sauce
1 T brown sugar (dissolved in 1 T hot water)
1 T lime juice
Cut & Soak:
Cut vegetables & spices
Soak noodles in boiling water for 30 minutes
Sauce & Sauté
Mix all sauce ingredients in large bowl
Heat coconut oil in large pan
Add vegetables and sauté the vegetables until tender
Add the noodles into the pan
Vegan Pad Kee Mao (Thai Drunken Noodles) Recipe
