Vegan Thai Drunken Noodles (Pad Kee Mao)
Prep time
Cook time
Total time
These Thai drunken noodles are a fragrant and spicy noodle dish perfect after a night our, or if you're craving the perfect Bangkok street-food! This vegan version of thai drunken noodles is ready in 15 minutes from start to finish. Simple ingredients but an extraordinary meal.
Recipe type: Main
Cuisine: Thai
Serves: Serves 4
  1. Place light brown sugar, soy sauce, mushroom oyster sauce, whiskey, 4 chopped cloves of garlic, mirin, and chili sauce into a mixing bowl. Whisk together and set aside.
  2. Place the Tofurky vegan chicken strips into a bowl and toss with sesame oil. Set aside.
  3. Prepare your vegan eggs.
  4. Heat pan with oil. Add vegan egg mixture to pan and mix until scrambles. Optional: Add black salt to give your vegan egg a more "egg" smell & taste. Put scrambled vegan eggs into a dish and set aside.
  5. Meanwhile, prepare rice noodles according to package instructions and drain. Set aside.
  6. Reheat the pan over medium high heat, and add Tofurky strips. Sauté for 4 mins until the strips are heated through. Remove from pan and set aside.
  7. Next, fry your vegetables; To a large oiled pan, heat up the remaining 4 cloves of garlic, ginger, and green onions. Stir for 20 seconds.
  8. Add mushrooms, broccoli, and broth of choice. Stir for 2-3 mins.
  9. Add vegan chicken strips, vegan egg, and half of the sauce to the pan.
  10. Mix to combine and bring to boil. Reduce to a simmer.
  11. Add Noodles and the remaining half of the sauce. Mix to combine, until noodles are completely coated.
  12. Serve garnished with green onions.
Recipe by The Edgy Veg at