This sweet and spicy noodle dish is a healthy (VEGAN) take on a traditional Thai noodle dish. Takes little time and tastes like it took forever.
Always a slurping good time when noodles are involved. I love when meals can taste off the charts and take no time.
I like to roast my tofu first and while that’s cooking get everything else on the ready. Ready? Let’s doooo…
Servings:
Ingredients
Sauce
- Juice of 1-1/2 limes
- 3 tsp coconut sugar
- 1/3 Cup tamari
- 2 tsp vegan Korean BBQ sauce
- 1 tsp sriracha sauce
- 2 cloves garlic minced
- 2 Tbsp sesame oil
- 1 Tbsp olive oil
Noodles
- 1 tsp chili flakes
- 1 block firm tofu drained and pressed
- 1 pk Thai rice noodles
- 2 tbsp olive oil
- 1/2 tsp chili flakes
- 2 cloves garlic minced
- 1/2 red bell pepper julienned
- 1/2 yellow bell pepper julienned
- 1 carrot shaved
- 1 handful spinach
- 1 green onion chopped
- 1 handful mint peanuts, sesame seeds
To serve
Instructions
- Preheat oven to 400. Cut tofu in half and cover with t-towel. Place a heavy pan or pot on top to press out any excess liquid. Drizzle with olive oil and season with salt and pepper. Lay on baking sheet and bake for 20 minutes, turn and bake again for 10 more. Set aside.
- In a small bowl place all ingredients for sauce and whisk vigorously to bring together. Once tofu is cooked place into the sauce and coat evenly.
- Boil water and cook noodles according to package. Heat oil in pan, add chili flakes, and garlic. Add peppers and sauté for up to a minute. Add in tofu and sauce. Rinse noodles in cold water and add to pan. Toss to combine. Add spinach, mint, peanuts and place in bowls. Sprinkle with extra chili flakes and sesame seeds.
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3 thoughts on “Drunken Thai Noodles (Pad Kee Mao)”
It tastes great
Happy to hear Iwo! Thanks for letting us know 🙂
Enjoyed very much. I didn’t see in instructions to cube the tofu or when to add carrots and green onion. Are you able to update instructions with those steps? Thanks for the delicious recipe!
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