Easy Drunken Noodles
Drunken Noodles (Pad Kee Mao) are a Thai favorite made with wide rice noodles, Thai basil and vegetables. There is often meat and fish sauce in the authentic version, but I've kept this recipe 100% vegan. Ready in less than 30 minutes!
Servings: 5 servings
- 2-3 tablespoons vegetable oil
- 6 cloves garlic, minced
- 1 medium onion, sliced
- 2 large carrots, peeled and cut into rounds
- 2 cups broccoli florets
- 1 red bell pepper, seeded and sliced
- 4 green onions, chopped
- 1 1/2 cups Thai basil, sliced or chopped
- 1 cup canned baby corn, drained and rinsed
Cook the noodles according to package instructions. Drain, rinse in cold water and set aside.
Mix all sauce ingredients in a small bowl until combined. Set aside.
In a large skillet or wok, heat the oil over high heat. Add the garlic and cook for about 30 seconds, then add the onion and cook for 1 minute, stirring constantly.
Now add the carrots, broccoli and bell pepper to the skillet, and cook for 2 more minutes.
Add the cooked noodles, green onions and sauce and stir for 1 minute until the sauce is coating the noodles.
Remove from heat and stir in the basil and baby corn. Serve immediately, with more hot sauce or a sprinkle of red pepper flakes, if desired.
Instant Pot Option
To make this in your Instant Pot, do not cook the noodles first. Mix the sauce ingredients in a bowl. Press the sauté button on the IP, then add the oil along with the garlic, onions, carrots, broccoli and red bell pepper. Cook for 2-3 minutes, then turn off the sauté.
Add the sauce and 3 cups of vegetable broth or water, to the pot, and de-glaze the pan, scraping off any stuck bits. Add the noodles and push them down into the broth so they are mostly covered. Cook at high pressure for 3 minutes, then do a quick release. Open the pot, and give everything a good stir. Add the green onions, basil and corn and cover for 5 more minutes. Toss again and serve immediately.
- If you can't find wide rice noodles, feel free to use thinner ones, such as pad thai noodles.
- For lower sodium, cut the soy sauce in half. Use 1/4 cup soy sauce and 1/4 cup water instead.
- If serving to kids or sensitive adults, add less hot sauce, to taste.
- Feel free to vary the vegetables (try zucchini, yellow squash, cauliflower, spinach, kale) and add Marinated Tofu.
Serving: 1of 5 servings | Calories: 499kcal | Carbohydrates: 103g | Protein: 7g | Fat: 6g | Saturated Fat: 5g | Sodium: 1193mg | Potassium: 431mg | Fiber: 5g | Sugar: 19g | Vitamin A: 5888IU | Vitamin C: 73mg | Calcium: 81mg | Iron: 2mg