Vegan drunken noodles

Drunken noodles, aka pad kee mao, is a delicious, slurpy street Thai dish that’s surprisingly easy to make (at least with my recipe!). Despite the name, the recipe does not call for any alcohol. Apparently they are called such because they make for great hangover food (can confirm!) and are best served with a cold beer. 

I can’t remember the first time I had drunken noodles, but it must have made an impact on me because I go straight for it whenever I eat Thai. However, it’s important to check the ingredients with the restaurant before ordering because like most Thai food, it is often made with shrimp or fish paste. My vegan version does not include any type of fake fish paste, but if you can source it, I’m sure it would make a great addition! But if not, not to worry. With this recipe you won’t have to worry about any lacking flavours as it packs a real punch. 

A couple notes before you get started. When it comes to the noodles, I suggest wide, flat rice noodles, but you can use any type of rice noodle. The important thing is that you prepare the noodles correctly. This typically involves soaking them in hot water for about 10 minutes before adding them to the dish. Don’t be tempted to boil them to shorten the cooking time – you’ll end up with sticky, gloopy noodles and nobody wants that. 

I have also included a cornflour mixture as an optional ingredient. This is just in case your dish is done cooking and there’s still water left in the wok – the corn flour will thicken it up instantly. 

This noodle dish goes really well with some fried or baked tofu and a side dish of broccoli. But of course, it’s also fantastic on its own. It also makes great leftovers (if you manage to save any!). And now, without further ado, here is my recipe for vegan Pad Kee Mao. 

Recipe

Serves 2-3 people

• 180g sweetheart cabbage (approx one medium/large cabbage), thinly sliced 
• 180g flat rice noodles
• 1 tablespoon sesame oil
• 1 tablespoon corn flour mixed with 2 tablespoons of water – optional
• 3-4 spring onions, thinly sliced
• Sesame seeds

Sauce:

• 1/2 cup vegetable stock
• 2 tablespoons tamari or soy sauce
• 1 tablespoon sambal oelek (or sriracha)
• 1 tablespoon maple syrup (or agave)
• 2 teaspoons rice wine vinegar
• 1 teaspoon ginger powder
• 1 teaspoon garlic powder

Directions 

1. Prepare the rice noodles according to the package. Typically this involves soaking the noodles in hot water for about 10 minutes to soften them but not cook them. Once done, drain, rinse in cool water and set aside. If they are going to sit for a while, you can add a little sesame oil to prevent the noodles from sticking together. 
2. Heat the sesame oil in a wok over a medium heat.
3. Add the cabbage and coat in oil. Then carefully add the sauce and bring to a boil. Cook for about 2-3 minutes until the cabbage has started to soften. Continue to stir while cooking. 
4. Add the noodles and stir continuously. Continue to cook for approximately 5-6 minutes, until the noodles are fully cooked. If the pan starts to dry out before the noodles are done cooking, add a splash of water. 
5. If the noodles are done cooking but there is still liquid in the wok, add a little of the corn flour mixture at a time until the sauce is the right consistency. 
6. Top the noodles with sliced spring onions and sesame seeds. 
7. Enjoy!