Go Back
–+ servings
square photo of a bowl of noodles and veggies
Print Recipe
5 stars (9 ratings)

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai-inspired
Servings: 5 servings
Calories: 499kcal
Author: Nora Taylor

Ingredients

Noodles

  • 16 ounce box wide rice noodles

Sauce

  • 1/2 cup low sodium soy sauce use tamari for gluten free
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup vegan oyster sauce omit if you don't have it
  • 2 tablespoons Sriracha hot sauce, more or less to taste
  • 1/3 cup brown sugar

Stir fry

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

  1. If you can't find wide rice noodles, feel free to use thinner ones, such as pad thai noodles.
  2. For lower sodium, cut the soy sauce in half. Use 1/4 cup soy sauce and 1/4 cup water instead.
  3. If serving to kids or sensitive adults, add less hot sauce, to taste. 
  4. Feel free to vary the vegetables (try zucchini, yellow squash, cauliflower, spinach, kale) and add Marinated Tofu.

Nutrition

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