Vegan Pad Kee Mao … Also Known as Drunken Noodles

• temps total: 3 minutes

Ingrédients

This spicy Thai dish is legendary - chewy rice noodles coated with a rich savoury sauce with heaps of fresh basil imparting a fragrant touch!

I’ve made this recipe with Chef’s choice @leekumkee.india’s soy sauces and vegan oyster sauce which lends a rich mushroomy flavour to the 🍜! Don’t miss their ongoing Thai Yum Fest too 😍

For the recipe:

Instructions

Start by cooking Thai rice noodles according to package directions, until just shy of al dente.

For the chilli-garlic paste, pound together 1-2 red chillies along with 3-4 cloves of garlic until you have a paste-like mixture

For the sauce, stir together:

1.5 tbsp vegan oyster sauce

1.5 tbsp light soy sauce

1.5 tbsp dark soy sauce

1 tsp brown sugar

1 tbsp water

Heat oil in a wok/ large pan.

Cook 1 cup sliced mushrooms until golden brown (and the mushrooms have released all their moisture).

Stir in

the chilli garlic paste

1/2 onion, sliced lengthwise

Handful of scallions

1/2 cup of your favourite veggies , sliced lengthwise (I’ve added red peppers and carrots)

Cook for a few minutes until fragrant . Then toss in the noodles along with our hero savour sauce.

Give it a gentle mix to combine, then remove from heat and stir in 1/2 cup of fresh basil leaves.

Serve hot and don’t forget to tag us when you DIVE IN! {vegan recipes , Asian recipes, Thai recipes, noodle recipes, vegan noodles, easy recipes #noodles🍜 #thaicooking #thaifood #easyrecipes #veganrecipeshare }