Vegan Drunken Noodles (Pad Kee Mao)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chewy wide rice noodles tossed with crispy golden tofu, bell peppers, and fresh Thai basil in a bold, spicy, saucy preparation. Despite its name, this has no alcohol and tastes better than takeout.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce ((see notes for sub))
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice or rice vinegar
- 1 - 2 tablespoons sriracha or chili garlic sauce
- 16 oz wide rice noodles
- 2 tablespoon light oil (divided (such as canola or vegetable))
- 1 block (12 oz / 350 g) firm or extra firm tofu (cubed)
- 16 oz gai lan (Chinese broccoli) (chopped into 2-inch pieces (separate stems and leaves, see notes for subs))
- 1 red bell pepper (thinly sliced)
- 1 large shallot (thinly sliced (or ½ yellow onion))
- 8 cloves garlic (minced or pressed)
- 1 cup Thai basil leaves ((or sub regular basil))
- Lime wedges and extra hot sauce (for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1288mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 755mg
- Calcium
- 765mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1288MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.