Healthy Drunken Noodles (Pad Kee Mao)

A lighter, wholesome take on the classic Thai street food dish. These drunken noodles are packed with veggies, fresh herbs, and bold savory flavors—all ready in under 30 minutes.

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Course Main Course

Cuisine Plant-Based, Thai-inspired

Ingredients

- 200g wide rice noodles fresh or dried
- 2 tbsp avocado or sesame oil
- 3 garlic cloves minced
- 1 small red chili sliced (optional)
- 1 onion sliced
- 1 red bell pepper sliced
- 1 cup broccoli florets or baby corn
- 1/2 cup snow peas or green beans
- 200g firm tofu or tempeh cubed (or chicken for non-veg)
- 1 cup Thai basil or holy basil leaves
Sauce:
- 2 tbsp soy sauce or tamari
- 1 tbsp dark soy sauce or coconut aminos
- 1 tbsp oyster sauce or vegan oyster sauce
- 1 tbsp maple syrup or coconut sugar
- 1 tbsp rice vinegar or lime juice

Instructions

Prepare Noodles
Cook rice noodles according to package instructions. Drain and set aside.
Stir-Fry Protein
In a large pan or wok, heat 1 tbsp oil. Sauté tofu (or protein) until golden, then remove and set aside.
Cook Vegetables
Add remaining oil. Stir-fry garlic, chili, and onion for 1–2 minutes. Add bell pepper, broccoli, and snow peas. Cook for 3–4 minutes until just tender.
Combine & Toss
Return tofu to the pan. Add cooked noodles and sauce. Toss everything well over high heat until heated through and coated.
Finish with Basil
Stir in Thai basil just before removing from heat. Serve immediately.
prep_time: PT10M
cook_time: PT15M
total_time: PT25M
servings: 2

Notes

nutrition:
calories: ~400
carbohydrates: ~55g
protein: ~12g
fat: ~15g
sodium: ~600mg
fiber: ~6g
sugar: ~8g

notes:
- Use zucchini noodles or shirataki for a low-carb option.
- Thai basil adds a unique flavor, but sweet basil works too.
- Add more chili if you like it spicy!

Keyword healthy drunken noodles, pad kee mao, Thai vegan noodles, spicy noodle stir-fry