Print

500 Calorie Vegan Recipes for Healthy, Tasty, and Guilt-Free Eating

Print Recipe

These Thai Drunken Noodles—known as Pad Kee Mao—are one of the most crave-worthy vegan dishes you’ll ever try. Spicy, savory, and slightly sweet, they’re loaded with crisp vegetables, bold garlic-chili flavor, and plenty of fresh Thai basil. Made with tofu as the protein of choice, this dish is completely vegan, gluten-free, and dairy-free. Best of all? It comes together in just 30 minutes using only one pan—perfect for busy weeknights when you want a comforting meal without the fuss.

Ingredients

Scale
  • 16 oz Thai rice noodles I use A Taste of Thai
  • 12 oz tofu pressed and cubed
  • 2 tbsp sesame oil
  • 4 cloves garlic minced
  • 2 shallots thinly sliced
  • 1 jalepeno pepper seeded and thinly sliced lengthwise
  • 4 green onions chopped
  • 1 medium zucchini chopped in half and then lengthwise
  • 1 medium red bell pepper thinly sliced
  • 2 medium carrots peeled and thinly sliced lengthwise
  • 1 cup fresh Thai basil roughly chopped
  • 1 tbsp fresh ginger shredded or sliced
  • 6 tbsp tamari
  • 4 tbsp vegan oyster sauce
  • 4 tbsp vegan fish sauce
  • 2 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 1 tsp chili paste adjust to heat preference
  • 1/2 cup vegetable broth you may substitute with filtered water
  • sea salt and black pepper to taste

Instructions

  • Press the Tofu
    Before you start, press the tofu for 20–30 minutes to remove excess moisture. This step is key if you want beautifully crispy tofu. You can use a tofu press or the classic DIY method—just wrap the tofu in paper towels, place a plate on top, and weigh it down with something heavy like a cookbook.

  • Cube the Tofu
    Once pressed, cut the tofu into bite-sized cubes and set aside.

  • Prepare the Noodles
    While the tofu is pressing, bring a pot of water to a boil with a pinch of sea salt. Add Thai rice noodles and cook according to package instructions (be careful not to overcook!). Drain, rinse with cold water, and return to the pot with a splash of cold water to prevent sticking. Set aside.

  • Make the Sauce
    In a bowl, whisk together:

    • 6 tbsp tamari

    • 4 tbsp vegan oyster sauce

    • 4 tbsp vegan fish sauce

    • 2 tbsp maple syrup

    • 2 tbsp rice vinegar

    • 1 tbsp fresh ginger (grated or thinly sliced)

    • 1 tsp chili paste (adjust to heat preference)

    • ¾ cup vegetable broth
      Set the sauce aside.

  • Cook the Tofu
    Heat 1–2 tbsp sesame oil in a large wok or skillet over medium heat. Add the tofu cubes, season lightly with sea salt and black pepper, and sauté for about 8–10 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides.

  • Add Aromatics
    Stir in minced garlic and thinly sliced shallots, and cook for another 1–2 minutes until fragrant.

  • Stir-Fry the Veggies
    Add the chopped carrots, bell pepper, zucchini, jalapeños, and green onions. Sauté for about 5 minutes, just until the vegetables start to soften but still have a bit of crunch.

  • Add the Sauce & Noodles
    Pour the prepared sauce into the pan, stirring well to coat the tofu and vegetables completely.
    Drain the rice noodles again (if needed) and add them to the pan. Toss everything together, ensuring the noodles are fully coated in the sauce.

  • Finish with Thai Basil
    Remove from heat and fold in the fresh Thai basil. Let it wilt gently from the residual heat.

 

  • Serve and Garnish
    Divide into bowls and garnish with extra chopped green onions, lime wedges, and more Thai basil if desired. Serve immediately and enjoy the bold, balanced flavors!

Notes

  • Overcooked noodles can become sticky and glumpy (if that’s a word), and break apart once you begin to stir them with all the other ingredients. Most importantly, DO NOT OVERCOOK THE NOODLES. It’s best to follow the instructions on the package when cooking your Thai rice noodles.
  • If you don’t have a tofu press, no worries, you can make your own. Simply layer a plate with a ton of paper towels. Place your tofu on top. Add another layer of paper towels and place a plate over it. Add some heavy objects, such as books, or whatever you have lying around and wait for about 30 minutes until much of the water has been absorbed by the paper towels. Now you’re ready to cook!
  • This Thai Drunken Noodles Recipe is versatile, meaning you can substitute whatever vegetables you have on hand for what I used. HOWEVER, THE SAUCE IS WHAT MAKES THIS DISH, SO DON’T SCRIMP ON SAUCE.
  • To make these noodles saucier, double the sauce recipe. Just be sure to plate the noodles immediately after cooking them as when left to sit too long, the noodles will absorb all the sauce.

Nutrition

Keywords: Thai rice noodles, oyster sauce, tofu, zucchini, maple syrup. Red pesto, pasta, spinach, cherry tomatoes, sunflower

Find it online: https://www.isvecbahis.info/500-calorie-vegan-recipes/