By Bring Vegetarian Drunken Noodles (Pad Kee Mao) Recipe to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Vegetarian Drunken Noodles (Pad Kee Mao) Recipe captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Vegetarian Drunken Noodles (Pad Kee Mao) Recipe becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Noodles:
8 oz wide rice noodles (or flat rice noodles)
For the Stir-Fry:
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, sliced
1 bell pepper, sliced (any color)
1 cup broccoli florets
1 cup snap peas or green beans
1 carrot, julienned
1 cup baby corn (optional)
1-2 Thai bird’s eye chilies, sliced (adjust to taste)
For the Sauce:
3 tablespoons soy sauce
2 tablespoons oyster sauce (or vegetarian oyster sauce)
1 tablespoon dark soy sauce
1 tablespoon sugar
1 tablespoon lime juice
Fresh basil leaves (Thai basil if available)
PREPARATION STEPS
Prepare the Noodles:
Cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
Make the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, sugar, and lime juice. Set aside.
Stir-Fry the Vegetables:
In a large wok or skillet, heat vegetable oil over medium-high heat. Add minced garlic and sliced onion, and sauté for about 1 minute until fragrant.
Add the bell pepper, broccoli, snap peas, carrot, and baby corn. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Add the Noodles:
Add the cooked rice noodles to the wok, along with the sliced chilies. Pour the sauce over the noodles and toss everything together, ensuring the noodles are well coated.
Add Basil:
Stir in fresh basil leaves and cook for an additional minute until the basil is wilted and fragrant.
Serve:
Remove from heat and serve hot. Garnish with extra basil or lime wedges if desired.
Enjoy!
Enjoy this flavorful and satisfying Vegetarian Drunken Noodles for a delicious meal!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
