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thai drunken noodles with chopsticks
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5 from 4 votes

Thai Drunken Noodles - Pad Kee Mao

Vegan Thai Drunken Noodles Recipe – Rice Noodles with vegetables and the most delicious sauce! A healthy, protein-rich, and quick Thai main dish!
Course Mains
Cuisine Thai
Keyword pad kee mao, thai drunken noodles, vegan thai noodles
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 748kcal
Author Aline Cueni


Thai Noodles

  • 7 oz wide rice noodles
  • 2 tbsp oil
  • 2 cloves garlic minced
  • 1 inch picece ginger minced
  • 1 chili pepper sliced or minced, seed first for less spicy
  • 7 oz vegan chicken or extra firm tofu optional, recipe is delicious without protein & only veggies - (Note 1)
  • 1 bell pepper cut into srips
  • 2 bok choy roughly chopped
  • 3 scallions chopped
  • 2 cups Thai basil (Note 2)



  • Prepare rice noodles according to the package instructions.  
  • Mix all ingredients for the sauce in a small bowl.
  • If you make the recipe with protein: Toss 1-2 tbsp of the sauce with your protein (vegan chicken or tofu). If using tofu, cover in a paper towel and press to remove excess liquid, then cut into cubes.
  • Heat a large skillet with 1 tbsp oil, fry protein for 5 minutes. Set aside.
  • In the same skillet, add more oil along with the minced garlic, ginger, and chili pepper, fry for 1 minute.
  • Add bell pepper and bok choy, stir fry for 3 minutes.
  • Add noodles and sauce. Toss well.
  • Add protein, green onions, and Thai basil. Toss well and serve!


  1. Protein: Thai Drunken Noodles is delicious with or without protein. I love to make it with vegan chicken, but it's totally delicious only with veggies! My favorite vegan chicken is Like Chick'n Pieces from Like Meat, it should be available in Sprouts. But I am sure there are lots of delicious vegan chicken alternatives available in the US.
  2. Thai Basil: Available at the Asian market. Can be substituted with Italian basil.
  3. Mushroom sauce is the vegetarian pendant to oyster sauce and can be bought in any Asian grocery store (often called “Mushroom Vegetarian Stir-Fry Sauce, Vegetarian Stir-Fry Sauce, or Mushroom Soy Sauce“) Substitute with 1 tbsp of soy sauce and 1 tbsp of sweet soy sauce. Or use 2 tbsp vegetable broth or 1 tbsp soy sauce instead.
  4. Dark Soy Sauce is made of soy sauce, caramel color, and sugar. It’s thicker, darker, and slightly sweeter than regular or light soy sauce and is often used for adding color and flavor to dishes. You can buy it at the Asian market. Substitute with sweet soy sauce or vegetable mushroom stir-fry sauce, although this won’t give your Thai drunken noodles such an intense color.
  5. Vegetables: This recipe is highly adaptable. Use your favorite veggies such as zucchini, mushrooms, baby corn, cabbage, broccoli, carrots.
  6. Leftovers can be stored for up to 3 days in an airtight container in the refrigerator.


Calories: 748kcal | Carbohydrates: 121g | Protein: 30g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 3345mg | Potassium: 2758mg | Fiber: 13g | Sugar: 22g | Vitamin A: 41054IU | Vitamin C: 495mg | Calcium: 1014mg | Iron: 11mg