The Spicy Vegetarian Drunken Noodles (also known as Pad Kee Mao) are a bold, flavor-packed Thai-inspired noodle dish bursting with heat, aroma, and texture. Traditionally made with wide rice noodles, this vegetarian version swaps meat for crisp vegetables and tofu (or your favorite plant protein) while keeping the fiery kick and umami-rich sauce that make it irresistible. The name “drunken noodles” comes from the idea that they’re so spicy and satisfying, you might crave them after a long night out — though no alcohol is needed in the recipe. Each bite delivers a balance of sweet, salty, tangy, and spicy notes that dance together in perfect harmony.
2. Ingredients
For the Sauce:
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3 tablespoons soy sauce
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1 tablespoon dark soy sauce (for color and depth)
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2 tablespoons oyster sauce or vegetarian mushroom sauce
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1 tablespoon rice vinegar
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1 tablespoon brown sugar or coconut sugar
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1 teaspoon chili garlic sauce or sambal oelek
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½ teaspoon crushed red pepper flakes (adjust to heat preference)
For the Noodles:
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8 ounces wide rice noodles (fresh or dried)
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2 tablespoons vegetable oil
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1 block (14 ounces) firm tofu, pressed and cubed (optional)
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3 cloves garlic, minced
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1 small onion, sliced
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1 red bell pepper, sliced
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1 small zucchini, sliced into thin half-moons
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1 cup broccoli florets
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1 small carrot, julienned
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2 Thai chilies or 1 small jalapeño, thinly sliced (optional, for extra spice)
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2 cups Thai basil or sweet basil leaves
Optional Garnish:
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Lime wedges
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Chopped peanuts or cashews
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Extra basil leaves
3. Instructions
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Prepare the noodles:
If using dried rice noodles, soak them in hot water according to package instructions until just tender but still slightly firm. Drain and set aside. -
Mix the sauce:
In a small bowl, whisk together soy sauce, dark soy sauce, oyster or mushroom sauce, rice vinegar, brown sugar, chili garlic sauce, and red pepper flakes. Set aside. -
Cook the tofu (if using):
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add tofu cubes and cook for 5–6 minutes, turning until golden on all sides. Remove and set aside. -
Sauté the aromatics:
In the same pan, add the remaining oil. Add garlic, onion, and Thai chilies. Stir-fry for 1 minute until fragrant but not burnt. -
Add vegetables:
Add bell pepper, zucchini, broccoli, and carrot. Stir-fry for 3–4 minutes until just tender but still crisp. -
Combine noodles and sauce:
Add the soaked noodles and cooked tofu (if using) to the pan. Pour in the sauce and toss everything together with tongs or chopsticks. Stir-fry for 2–3 minutes until the noodles are coated evenly and the sauce slightly thickens. -
Add basil:
Remove from heat and toss in the fresh basil leaves. The residual heat will wilt them perfectly and release their aroma. -
Serve:
Plate the noodles and garnish with lime wedges, chopped peanuts, or more basil. Serve hot.
4. Preparation & Cooking Time
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Prep time: 15 minutes
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Cooking time: 15 minutes
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Total time: 30 minutes
5. Serving
Serves 3–4 people
6. Nutrition (per serving)
Calories: 420 kcal
Protein: 18 g
Fat: 14 g
Carbohydrates: 58 g
Fiber: 6 g
Sugar: 9 g
7. Tips
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Adjust the spice level: Use fewer chilies or skip the red pepper flakes for a milder dish.
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Use fresh rice noodles if possible: They absorb sauce better and give an authentic chewy texture.
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Don’t overcook the noodles: They can turn mushy quickly, so stir-fry just until heated through.
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Add protein variety: Try tempeh, seitan, or edamame for a twist.
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For smoky flavor: Add a splash of vegetarian stir-fry sauce or a dash of liquid smoke to the sauce mix.
8. Final Thought
The Spicy Vegetarian Drunken Noodles bring Thai street food straight to your kitchen with simple ingredients and explosive flavor. They’re savory, spicy, and full of fresh veggies and basil, making every forkful deeply satisfying. Whether you’re after a quick weeknight dinner or a weekend comfort meal, this dish delivers the perfect balance of heat and heartiness — no takeout required.
