Drunken Noodles Pad Kee Mao
Ingredients
- 2 servings of fresh rice noodles (about 420g)
- 1 cup veggie of choice (used homegrown bok choy)
- a handful of Thai basil leaves
- 4-5 cloves garlic
- 2 Thai chili
- 4oz firm tofu - pressed
- oil for cooking
Sauce
- 1 teaspoon dark soy sauce
- 1 1/2 tablespoons stir fry sauce
- 1 1/2 tablespoons soy sauce or tamari
- 2 tablespoons homemade vegan 'fish' sauce
- 1 teaspoon sugar
Preparation
Mix all the sauce ingredients until well combined and set aside
Pound or finely chop the chili and garlic
In a heated non-stick pan, pan-fry tofu until golden brown. Then, push tofu to the side of the pan. Add a little more oil to the pan and sauté the garlic and chili mix until fragrant, about 30 seconds
Add the veggies and cook for a minute or two. Then, add in the noodles and the sauce mixture
Using a pair of tongs, quickly toss the noodles with sauce until all noodles are well coated. Continue to cook for another 30 seconds to allow the noodles to absorb all the flavors
Taste test and adjust seasoning by adding more vegan 'fish' sauce, stir fry sauce, soy sauce, or salt as needed
Finally, add the Thai basil and give it a quick toss, then turn off the heat. Serve warm and enjoy
