Vegan Pad Kee Mao (Drunken Noodles)

🛒 Ingredients

• Wide Rice Noodles (cooked) 200 g · 300 kcal
• Firm Tofu, pressed and crumbled 100 g · 76 kcal
• Vegetable Oil 15 g · 120 kcal
• Garlic, minced 5 g · 7 kcal
• Bird's Eye Chilies, pounded 5 g · 2 kcal
• Bell Pepper (any color), sliced 40 g · 8 kcal
• Green Beans, trimmed 25 g · 8 kcal
• Baby Corn, halved 25 g · 10 kcal
• Holy Basil Leaves (or Thai Basil) 10 g · 2 kcal
• Dark Soy Sauce 15 g · 10 kcal
• Light Soy Sauce 7 g · 4 kcal
• Sweet Soy Sauce (Kecap Manis) 8 g · 20 kcal
• Vegan Fish Sauce 8 g · 5 kcal
• Granulated Sugar (or Palm Sugar) 2 g · 8 kcal

👨‍🍳 Instructions

1. Prepare the wide rice noodles according to package instructions; if using dried, soak them until pliable then boil briefly until tender-chewy. Drain and set aside.
2. In a small bowl, whisk together the dark soy sauce, light soy sauce, sweet soy sauce, vegan fish sauce, and sugar to create the sauce. Set aside.
3. Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add minced garlic and pounded chilies, stir-fry for 15-30 seconds until fragrant.
4. Add crumbled tofu and stir-fry for 3-5 minutes until lightly browned and crispy. Push tofu to one side of the wok.
5. Add bell pepper, green beans, and baby corn to the empty side of the wok. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
6. Add the cooked rice noodles to the wok, then pour the prepared sauce over everything. Toss well to combine and coat all ingredients evenly.
7. Finally, stir in the holy basil leaves until just wilted. Remove from heat immediately.
8. Serve hot, garnished with extra fresh basil or chili if desired. Enjoy your authentic Vegan Pad Kee Mao!