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Drunken Noodles recipe or Pad Kee Mao recipe are made with rice noodles, veggies, and Thai sauces. This dish is fragrant, scrumptious, and delicious.
I love Thai food – it’s my favorite type of Asian cuisine. And I love noodles.
Drunken Noodles or Pad Kee Mao is one of my favorite dishes to order, but it’s my husband’s absolute favorite dish. This is literally the only dish he will order at a Thai restaurant or when we get Thai takeout. Since I love them too, we always fight about sharing this dish, and my husband wants the entire dish for himself. Then I’m forced to either order my own or just order something completely different, I mean, who wants to order the same dish. Don’t you love trying new things?
Since Drunken Noodles are his favorite Thai dish, he’s also super picky with how it’s “supposed” to taste. I attempted this dish three times before he finally approved.
What are Drunken Noodles?
Drunken Noodles are also known as Pad Kee Mao is a widely popular Thai noodle dish that’s made with thick rice noodles and stir-fried with veggies and Thai sauces. It’s then finished off with loads and loads of Thai basil. Drunken Noodles are insanely delicious and aromatic.
Where can I find Rice Noodles?
You can easily find rice noodles at any Asian grocery store or Asian market. I recommend buying “fresh” rice noodles from the refrigerated section of the grocery store. Avoid dry rice noodles. Using fresh noodles tastes better in my opinion and is easier to handle. With fresh rice noodles, you can simply add the noodles to the veggies, there is no need to boil them ahead of time.
Additionally, you can also find rice noodles at Whole Foods, I recommend the brand Nona Lim Rice Noodles which are gluten-free.
I’ve tested both rice noodles from the Asian grocery store and Nona Lim Rice Noodles, and both noodles worked out well.
Can I make Vegetarian Drunken Noodles without Thai Basil?
Absolutely not! Thai Basil is the main ingredient in this dish if you ask me. It would be like making Paneer Makhani without paneer – not gonna work! So where can you find Thai Basil? At the Asian grocery store. They’re super easy to find there. If you absolutely can’t find them, then go ahead and improvise with fresh Italian Basil, but the taste will not be the same.
Do I need Fish Sauce and Oyster Sauce in this dish? Yes, there are Vegan options!
Yes, you do, but nowadays there are vegan versions of fish sauce and oyster sauce. I recommend using these sauces because they’re the main sauce ingredients aside from soy sauce and sugar.
Tips on making Drunken Noodles
- Do all the prep work ahead of time. Marinate the tofu, smash the green chilies and garlic, make the sauce, and slice/chop all the veggies.
- For this dish, I used the following veggies – red bell pepper, broccoli, scallions (green onion), onion, and baby bok choy. You can also add baby corn, however I didn’t.
- Make sure you use fresh rice noodles so you can avoid boiling. Fresh tastes better anyway.
- Once you start the cooking process, work quickly. Do not let the veggies get soggy.
- Add Thai Basil leaves at the very end and turn off the stove. The heat of the noodles will cook down the Thai Basil leaves.
Ingredients you need for Drunken Noodles:
Rice Noodles: I recommend using wide rice noodles which you can find at Whole Foods or your local Asian Market. Recommendations mentioned above.
Thai Basil: You can’t make Drunken Noodles without Thai Basil which is a key ingredient. You can find Thai Basil at your local Asian Market.
Tofu: I recommend using firm tofu that has been pressed to remove the excess moisture.
Tamari: Gluten-free tamari for seasoning the tofu.
Cornstarch: You can use arrowroot or cornstarch when sauteing the tofu.
Avocado Oil: This is a high heat cooking oil and clean.
Sauces: Oyster Sauce, Dark Soy Sauce, Fish Sauce – they have vegan versions of oyster and fish sauce now (links provided above). You’ll also need some water.
Coconut Sugar: This is my choice of sweetener when making Thai food.
Basic Aromatics: Garlic – and lots of it. Thai red/green chilies.
Veggies: Red Bell Pepper, Scallions (or green onion), Onion, Broccoli, Baby Bok Choy. Optional: baby corn.
Black Pepper: You’ll need some black pepper at the end to season your noodles
So simple! Now get drunk and make some Thai Drunken Noodles! 🙂
Drunken Noodles are:
Fragrant
Delicious
Easy to Make
A Thai Favorite
Vegan (use vegan fish sauce & oyster sauce)
Gluten-Free option (use gluten-free dark soy or regular soy sauce)
Versatile (choose your protein)
How to make Tofu Drunken Noodles recipe step by step?
Prep
1. Cover tofu with a paper towel. Place a castiron skillet over it to help absorb the water. About 20 minutes.
2. Once water is removed from the tofu. Cube into half-inch cubes. Add gluten-free tamari (or soy sauce) and cornstarch. Toss and let it marinate for 5 minutes.
3. In a mortar and pestle, add Indian green chilies (or use Thai chilies) and lots of garlic.
4. Smash until the chilies and garlic are mashed well.
5. Prepare the sauce – oyster sauce, fish sauce, dark soy sauce, water, and coconut sugar. Set aside.
6. Slice the scallions, red bell pepper, broccoli florets, and onions. Roughly chop baby bok choy. Set aside.
Cook
1. Heat up a nonstick wok that’s PFOA-free on medium heat. Once hot, add oil, and all the tofu. Let the tofu cook up on each side. This process will take anywhere from 3-5 minutes.
2. Tofu is done and should be slightly crispy. Remove from pan and set aside.
3. Heat up the same pan, once hot, add oil. I like using high heat Avocado oil. Add the smashed chilies and garlic. Cook for about 30 seconds until fragrant.
4. Add the scallions, red bell pepper, broccoli florets, and onions. Stirfry for 2 minutes.
5. Now add the baby bok choy. Stirfry for a minute until the boy choy wilts.
6. Add tofu. Toss gently for 1 minute.
7. Add the fresh rice noodles.
8. Immediately add the sauce you prepared earlier. Add black pepper to taste. Toss gently. The noodles will need to cook for about 5 minutes. They will soften as they heat up.
9. Drunken Noodles should be soft 5 minutes later.
10. Add lots of fresh Thai basil.
Enjoy HOT!
More Thai Dishes
- Tofu Thai Red Curry
- Vegetable Thai Green Curry
- Salmon Panang Curry
- Thai Butternut Squash Red Curry
- Tofu Pad Thai Sweet Potato Noodles
Tofu Drunken Noodles
Ingredients
for tofu
- 8 ounces firm tofu, cubed
- 1/2 tbsp tamari, gluten-free
- 1 tbsp cornstarch
- 1 tbsp avocado oil, for cooking tofu
for sauce
- 2 tbsp oyster sauce, or veg oyster sauce
- 1 tbsp dark soy, or regular soy sauce
- 1 tbsp fish sauce, or veg fish sauce
- 1 tbsp water
- 2 tbsp coconut sugar, or regular sugar
for drunken noodles
- 1 tbsp avocado oil
- 10 cloves garlic, smashed
- 4 green chilies, smashed
- 1/2 medium red bell pepper, sliced
- 1 cup scallions, sliced
- 1 medium onion, sliced
- 1 cup broccoli florets
- 4 cups baby bok choy chopped
- add cooked tofu
- 16 ounces fresh rice noodles
- add prepared sauce
- to taste black pepper
- 2 1/2 cups fresh Thai basil
Instructions
Prep
- Cover tofu with a paper towel. Place a castiron skillet over it to help absorb the water. About 20 minutes.
- Once water is removed from the tofu. Cube into half-inch cubes. Add gluten-free tamari (or soy sauce) and cornstarch. Toss and let it marinate for 5 minutes.
- In a mortar and pestle, add Indian green chilies (or use Thai chilies) and lots of garlic.
- Smash until the chilies and garlic are mashed well.
Prepare the sauce. Set aside.
- Slice the scallions, red bell pepper, broccoli florets, and onions. Roughly chop baby bok choy. Set aside.
Cook
- Heat up a nonstick wok that's PFOA-free on medium heat. Once hot, add oil, and all the tofu. Let the tofu cook up on each side. This process will take anywhere from 3-5 minutes.
- Tofu is done and should be slightly crispy. Remove from pan and set aside.
- Heat up the same pan, once hot, add oil. I like using high heat Avocado oil. Add the smashed chilies and garlic. Cook for about 30 seconds until fragrant.
- Add the scallions, red bell pepper, broccoli florets, and onions. Stirfry for 2 minutes.
- Now add the baby bok choy. Stirfry for a minute until the boy choy wilts.
- Add tofu. Toss gently for 1 minute.
- Add the fresh rice noodles.
- Immediately add the sauce you prepared earlier. Add black pepper to taste. Toss gently. The noodles will need to cook for about 5 minutes. They will soften as they heat up.
- Drunken Noodles should be soft 5 minutes later.
- Add lots of fresh Thai basil.
Simple and amazing recipe. Made it twice now and hasn’t failed me
I am having trouble finding vegetarian fish sauce at my local grocery stores. The link above goes to a product not available. Any suggested substitutes?
Hi April. This brand by Ocean’s Halo can be found at Whole Foods.
If not – try this vegan sauce off Amazon – https://rstyle.me/+tQjna6_Bqcp5Xz3klvL5Iw
Just perfect. I won’t be ordering takeout nearly as much with this recipe 🙂 thank you so much
This drunken noodles recipe is amazing! I have tried many recipes, but nothing beats this recipe! They taste just like restaurant-style. Great recipe, Nisha!
Pad Kee Mao is one of my favorite dish and this recipe is so legit. I’m glad I can make it at home anytime. You are amazing Nisha.