Pad Kee Mao - No.1 Thailand Drunken Noodles

24 Sep, 2022

Pad Kee Mao is a very famous stir-fried noodle dish in Thailand with the theory is that these spicy Thai noodles should be eaten with an ice cold beer and are a great hangover cure.

Today, An’s Kitchen will tell you a vegan Pad Kee Mao recipe that is not only delicious and nutritious, but also simple and easy to make.

Ingredients

1 tbsp Sesame Oil
4 spring onions, sliced
4 large garlic cloves, grated
1 inch fresh ginger, grated
1 chilli, finely sliced
1 large red bell pepper, sliced
1 large carrot, peeled & sliced
125g baby corn
350 ml vegetable stock
300 g udon noodles
150g small broccoli florets
1 tbsp sesame seeds
(optional) a handful of Thai Basil to serve

For the Sauce:

60ml dark soya sauce
60ml hoisin sauce
1 tbsp Mr Organic Toasted Sesame Oil
3 tbsp Mr Organic Agave Nectar
2 tbsp rice vinegar
1 tbsp sriracha

Methods

In a small bowl, whisk together all ingredients for the sauce: dark soya sauce, hoisin sauce, sesame oil, agave nectar and rice vinegar, then set aside.
Heat the sesame oil in a large non-stick pan over medium/high heat and add the white parts of the spring onions. After 1 minute add the garlic, ginger and chilli and stir to combine.
Next, add the red bell pepper slices, carrots and baby corn. Sauté for 2 minutes, then pour in the vegetable stock and the prepared sauce to deglaze the pan.
Add the udon noodles to the pan and close with a lid. Allow for the dish to cook for 4-5 minutes, then give everything a stir and cook for 4-5 more minutes.
Once the noodles are cooked and the majority of the liquid absorbed, add the broccoli, cook for 2 minutes and then you’re ready to serve your drunken noodles right away!

The Pad Kee Mao recipe is so simple and easy to make, isn’t it? What are you waiting for, save this post and do it with An’s Kitchen now! We are very looking forward to see your results <3.