This Thai takeout favorite features rice noodles tossed with a medley of colorful veggies and crispy tofu in a deliciously spicy sauce. Talk about an easy weeknight meal in under 30 minutes!!!
Drunken noodles or Pad Kee Mao is a popular take-out dish at roadside eateries in Thailand and at Thai restaurants the world over. In case you are wondering why they are called drunken noodles, the common notion is that since these noodles are quite spicy, they need to be washed down with alcohol.
The traditional drunken noodles recipe calls for meat, fish sauce and oyster sauce which makes it off-limits for vegans. I replaced meat with crispy tofu for protein. The vegan fish sauce and oyster sauce are hard to find even in Asian grocery stores, so it was a bit of a challenge to get the sauce right. But after a few tries with some easy-to-find staples, I was able to get the desired results with a big thumbs up from my family. Believe me, it's so delicious with just the perfect balance of savory, tangy, sweet, and SPICY, you will be eating right out of the pot/pan!!!
Moreover, you can easily customize the flavors as per your preference. Once ready, I always like to do a taste test and adjust seasonings if needed. If it's too salty or tangy, add some more brown sugar to balance it out. If you are spice sensitive, it's always a good idea to start out with less. This recipe is on the spicier side, I have suggested milder alternatives in the recipe notes at the bottom.
If you love Thai food and noodles, then this easy recipe is a must-try!!!
Vegan Drunken Noodles Ingredients
To make vegan drunken noodles, you will need the following ingredients!!
- Rice noodles - I have used wide rice noodles for this recipe. Wider the noodles the better, to soak up that wonderful sauce. You can easily find them in the Asian aisle of your local grocery store.
- Vegetables - I have used a mix of colored peppers (red and yellow), carrots, and broccoli. You sure can add or replace it with your favorite veggies.
- Thai basil - This is the star ingredient that truly takes it up a notch or two, it basically tastes like usual basil with a hint of aniseed. Thai basil can be sourced from any Asian grocery store. If you can't find Thai basil, you can use Italian basil too with still delicious results.
- Sauce - Made from a simple mix of tamari(for savory and umami notes), brown sugar, sambal olek or sriracha (for the kick), rice vinegar, and lime juice (for some tang).
- Aromatics - onion, ginger, garlic, thai green chili, and scallions.
- Sesame oil
- Salt & pepper
How to make Vegan Drunken Noodles in the Instant Pot ??
Here is a lowdown of how to make these vegan drunken noodles. The detailed instructions are in the recipe below!!
- Prep the tofu - Press the tofu with a heavy object for at least 20 minutes.
- Prep the sauce - Whisk the sauce ingredients together in a small bowl.
- Cook the aromatics - Sauté the carrots and aromatics in the Instant Pot.
- Combine - Add the prepared sauce, noodles, thai basil, vegetable broth/water, and the seasonings. Pressure-cook.
- Season and pan-roast the tofu - Cut the tofu into 1" cubes and season with a little salt, pepper and toss with olive oil. Pan-roast the tofu in little oil till evenly light brown.
- Add the veggies and tofu - Once the IP pressure-cook cycle is done, stir in the rest of the veggies - peppers, broccoli, and roasted tofu. Toss to combine and let the noodles sit covered for a few minutes.
- Garnish and serve - Garnish with scallions and some more basil. Serve warm!!
Why we love these Vegan drunken noodles??
- makes for a hearty and delicious meal.
- one-pot meal, that means less mess and fewer dishes to clean.
- quick and easy to make in Instant Pot.
- highly versatile and can be made with veggies of your choice.
- flavorful with the right balance of savory and spicy notes.
- are gluten-free.
- are vegan, vegetarian, plant-based, and dairy-free.
Looking for more Asian inspired vegan recipes?
Ingredients
- 8oz wide rice noodles
- 8oz tofu
- 1.5 cups vegetable broth or water
- 3 tablespoons sesame oil, divided
- ¼ teaspoon black pepper
- salt to taste
Veggies
- 2 cups colored bell peppers, sliced
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced like matchsticks
- 1 medium onion, sliced
- 1 teaspoon ginger, finely chopped
- 3-4 garlic cloves, finely chopped
- 1 thai green chili, sliced
- ½ cup scallions, chopped
- ½ cup thai basil, chopped
Sauce
- 3 tablespoons tamari (or low sodium soy sauce)
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons hot sauce (sambal olek or sriracha)
- 1 tablespoon lime juice
Instructions
Instant Pot
- Press the tofu with a heavy object for at least 20 minutes.
- In a small bowl, combine and whisk together the sauce ingredients - tamari, hot sauce, rice vinegar, lime juice, and brown sugar. Note - Add 1 tablespoon of hot sauce for milder noodles.
- Turn the Instant Pot to SAUTÉ mode at HIGH.
- Once hot, add about 2 tablespoons oil to the inner steel insert of the Instant Pot. Add ginger, garlic, and thai chili. Sauté till light brown and aromatic, about 30 seconds.
- Now, add onions, white part of scallions, and carrots and sauté for 3-4 minutes.
- Stir in the whisked sauce, salt, and pepper. Scrape the bottom of the inner pot and make sure there are no bits and pieces stuck.
- Add 1.5 cups of broth or water and basil.
- Spread the noodles in a crisscross pattern. Press them gently with a spatula so that they are almost submerged in liquid.
- Cancel the SAUTÉ mode. Close the lid of the IP with the vent in the sealing position.
- Change the setting to PRESSURE COOK or MANUAL MODE at High for 4 minutes.
- Meanwhile, cut tofu into cubes. Add ¼ teaspoon of salt and pepper. Drizzle ½ tablespoon of sesame oil and toss to combine.
- Heat ½ tablespoon oil in a cast-iron skillet. Pan roast the tofu till light brown on both sides. Remove and set it aside.
- Once the time is up and IP beeps, immediately release the pressure.
- Open the lid and give the noodles a good toss with tongs. Make sure to detangle the noodles that are stuck together with the fork. There might be some extra liquid. Don't worry it will be absorbed by the noodles.
- Stir in the peppers, broccoli, and pan-roasted tofu. Toss again, close the lid and let it sit for another 5 minutes.
- Finally, top with the scallion greens and some more basil. Serve immediately!!
Stove Top
- Press the tofu with a heavy object for at least 20 minutes.
- Boil rice noodles as per package instructions. Drain and rinse the noodles, drizzle a few drops of oil over them, so they don't stick to each other. Set them aside.
- In a small bowl, combine and whisk together the sauce ingredients - tamari, hot sauce, rice vinegar, lime juice, and brown sugar. Note - Add 1 tablespoon of hot sauce for milder noodles.
- Meanwhile, cut tofu into cubes. Sprinkle ¼ teaspoon of salt and pepper. Drizzle ½ tablespoon of sesame oil and toss to combine.
- Heat ½ tablespoon oil in a cast-iron skillet. Pan roast the tofu till light brown on both sides. Remove and set it aside.
- Next, add the remaining 2 tablespoons of oil to a wok at medium-high heat. Add minced ginger, garlic, and thai chili. Stir for about 30 seconds.
- Add sliced onions, the white part of scallions, carrots, colored peppers, and broccoli. Sauté for 3-4 minutes.
- Stir in the prepared sauce, salt, pepper, and basil. Mix well.
- Then, add the boiled noodles and pan-roasted tofu. Toss the noodles nicely for a few minutes with all the veggies and sauce. Garnish with scallion greens and some more basil. Serve immediately!!!
Recipe Notes
- Feel free to add veggies of your choice, some good options are green beans, zucchini, water chestnuts, mushrooms, baby corn, etc.
- You can use low-sodium soy sauce (won't be gluten-free) or coconut aminos instead of tamari too.
- If you like your veggies softer, add them before pressure-cooking.
- Adjust the spice level as per your heat tolerance. Add just one tablespoon of hot sauce for milder noodles. Also, you can sub thai green chili with a teaspoon of red chili flakes.
- You can use soy sauce instead of tamari too, but it won't be gluten-free then.
