Vegan Drunken Noodles (Pad Khee Mao ผัดขี้เมา)
Ingredients
- 200g dry rice stick noodles
- 1 pack frozen tofu, drained and cubed
Sauce
- 2 tbsp agave syrup
- 4 tbsp sriracha
- 2 tbsp rice wine vinegar
- 4 tbsp hoisin sauce
- 4 tbsp shoyu sauce
- 2 tbsp liquid coconut aminos
- 4 tbsp dark Thai sauce (or regular dark soy sauce)
- 4 tbsp no-fish sauce (e.g., @oceanshalo)
- 2 tbsp water
Tofu Coating
- 1/2 cup light soy sauce
- 2 tsp salt
- 2 tsp cornstarch
Extras
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 1/2 red onion, thinly sliced
- 3 sprigs green onion, sliced 1 inch long
- 2 chili peppers, minced (e.g., serrano)
Preparation
In a bowl, mix the coating ingredients (soy sauce, salt, and cornstarch). Toss in the tofu and coat it well.
Heat a deep pan with 1 tbsp vegetable oil and 1 tbsp sesame oil. Once hot, add the tofu pieces and cook each side until lightly browned.
Push the tofu to one side of the pan. Add 1 tbsp of vegetable oil and 1 tbsp of sesame oil to the empty side of the pan.
In the same pan, add minced garlic and ginger. Cook until fragrant.
Push the garlic and ginger to one side of the pan and add the thinly sliced red onion. Cook until soft and translucent.
Add the minced chili peppers to the pan and mix well.
Meanwhile, boil the rice stick noodles according to the packet instructions in a separate pot.
Add the cooked noodles directly from the pot into the pan with the sauce mixture. Stir using tongs until the noodles are fully coated.
Add the sliced green onion to the pan and cook over medium heat until the sauce has thickened.
Serve immediately and enjoy!
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