Vegan Thai Drunken Noodles (Pad Kee Mao)

Ingredients

• Sugar

  Dark Brown - Wegmans

  3 teaspoon or 12g

• Water

  Plain, clean water

  2 tbsp or 30g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Tofu

  Raw, firm, prepared with calcium sulfate

  200g

• Rice noodles

  Dry

  200g

• Avocado oil

  3 tbsp or 42g

• Onions

  Raw

  ½ medium or 55g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Garlic

  Raw

  3 cloves, minced or 9g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

• Red peppers

  Hot chili, raw

  2 ½ pepper or 113g

• Basil

  Fresh

  40g

Directions

1. Sauce
2. Simply mix everything together in a bowl until the sugar has dissolved and then set it aside. Feel free to adjust the measurements depending on your desired taste.
3. Tofu: If using tofu, press the tofu for 8 to 10 minutes to drain out excess water. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.
4. Afterwards, slice into 1"x2" (2.5 by 5 cm) strips or other shape of choice.
5. Noodles: Place the dry rice noodles in a heatproof bowl. Pour in boiling hot water until the noodles are completely submerged.
6. Leave the noodles to soak in the water for 8 to 10 minutes or until they're not longer translucent and still very chewy. The noodles will turn chewy, white, and pliable. Drain from the water and set aside. I usually like to soak them in the water right before I start cooking so I can directly transfer the freshly soaked noodles in the pan.
7. If using fresh rice noodles, simply carefully separate these. You may need to run them through some water to separate them easier. If purchasing fresh rice noodles, check with the package instructions for any preparation methods, if any.
8. Stir-Fry: Heat a large pan or wok over high heat. Once hot, add in 2 tbsp oil (for serving). Saute the onion, green onions, and garlic for 2 minutes or until tender and translucent.
9. Add in the bell pepper and cook for 2 to 3 minutes until tender.
10. Move the veggies to the side of the pan. Add in the remaining 1 tbsp oil (for 1 serving).
11. Over high heat, add in the strips of tofu.
12. Pour in the vegan fish sauce and white pepper, to season the tofu. Flip over the tofu once golden brown to cook the remaining side.
13. When the tofu is golden brown, mix it in with the bell peppers and onions.
14. Move that aside and then quickly add in the chopped chili and fresh basil. Lower the heat to medium high and then mix everything together. Cook for 2 minutes or until the basil is slightly wilted.
15. Add in the rice noodles noodles to the pan. Then over medium heat, pour in the sauce mixture.
16. Mix well to completely coat the noodles.
17. Leave the noodles to simmer over medium high heat or until the sauce starts to boil. Mix every 30 seconds or so to prevent the noodles from sticking to the bottom of the pan. The chewy noodles will continue to cook and absorb the flavours from the sauce!
18. Turn off the heat and feel free to mix in more fresh basil leaves and chopped chili if you'd like!
19. Serve hot and enjoy!
20. Recipe by: Jeeca (source: https://thefoodietakesflight.com/vegan-pad-kee-mao/)

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