SO GLAD IT'S ONE OF MY FAVORITE FOODS!
I wish I could go to a Thai restaurant and order Pad Kee Mao (Drunken Noodles). Unfortunately the sauce has a combination of oyster and fish sauces. A far cry from vegan friendly…
Quick
side story: If you live in, near, around or visit Seattle, WA look up a Thai
restaurant called Araya’s Place. It’s a completely vegan Thai
restaurant!!! They have “Drunken Mushrooms”, which is like drunken noodles but
with a vegan mushroom “oyster” sauce. If you go get it… LET ME KNOW! I’m
willing to travel cross-country to eat it! (my bank account might not be yet…
but I’ll get there)
Okay
well here’s a great drunken noodles recipe that I encourage you to try.
It’s supposed to be quite spicy… but adjust it to your taste.
Sauce:
2
tablespoons vegan oyster sauce
2
tablespoons vegan fish sauce
2
tablespoon palm sugar or brown sugar
1
tablespoon mirin
1
tablespoon rice vinegar
1
tablespoon Maggi or Golden Mountain sauce (optional, can sub in soy sauce)
1
teaspoon sambal (Thai chili-garlic paste) or hot red pepper flakes
Juice
of half a lime
Mix
all of the ingredients and set aside.
Pad Kee Mao
7
ounces (about half a package) wide rice noodles
3
tablespoons peanut or canola oil
1
clove garlic, minced
2
Thai chilies, seeded and thinly sliced
1
medium white onion, chopped
1
head broccoli, trimmed into florets (don’t use the stem)
2
cups chopped Napa cabbage
1/2
to 1 ounce fresh basil leaves, coarsely chopped
1/2
to 1 ounce fresh cilantro, coarsely chopped
Half
a lime, cut into wedges, for serving.
For the noodles: Soak noodles in cold water for 15
minutes. Meanwhile, bring a large pot of water to a boil. Add noodles and cook
until tender but still firm, about 8 minutes. Drain most of water from pot,
adding just enough cool water so that noodles stay warm but do not continue to
cook.
Place a large wok or skillet over high heat. When
pan is hot, add oil. Add garlic, chilies and onion, and sauté to let flavors
infuse oil, about 1 minute. Add broccoli and cabbage, and stir-fry until cabbage
starts to soften, 2 to 3 minutes.
Add basil, cilantro and scallion tops. Drain noodles
and add to pan. Add sauce, and toss until mixed and well-heated, 1 to 2
minutes. Serve hot, with lime wedges for squeezing over noodles.
**A
few side notes**
1.
The pad kee mao at my local Thai restaurant has cherry/grape tomatoes, bell
pepper, carrots, and mushrooms. You can definitely play with whatever veggies
you like. (I like zucchini, broccoli, cabbage, carrots, mushrooms, baby
corn, bell pepper… but I try to limit myself to 3-4 veggies at a time or there is
too many veggies!)
2.
If you can’t find Thai chilies (aka bird’s eye chilies)… you can sub in
(depending on your spice level) serranos, for less heat, or a habanero/scotch
bonnet for lots more heat. The Scoville scale rates Thai Chilies at
50,000-100,000 Scoville heat units, Serranos at 10,000-23,000, and
habanero/scotch bonnets at 100,000-350,000. BE VERY CAREFUL!!!! or see
below
3.
You could play with the spice on your own by using cayenne pepper, sriracha sauce,
sambal (Thai chili-garlic paste), or red pepper flakes.
That’s all I’ve got for you for now!
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