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Vegan Pad Kee Mao Drunken Noodles
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5 from 1 vote

Kway Tiao Pat Kee Mao (Vegan Drunken Noodles)

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Cuisine: Thai
Servings: 1 serving


  • 250 grams fresh rice noodles
  • 1 tablespoon Thai light/thin soy sauce
  • 2 teaspoons Thai seasoning sauce
  • 1 teaspoon vegan oyster sauce
  • 1 teaspoon sweet dark soy sauce or kecap manis
  • 1 teaspoon white sugar
  • 1 tablespoon vegetable oil
  • 1-3 bird’s eye chillies roughly chopped
  • 2 cloves garlic roughly chopped
  • ½ medium sized onion cut into 2-3 cm wedges
  • ½ cup protein of choice tofu or mock pork are great
  • A few cherry tomatoes optional
  • Green peppercorns optional
  • Handful of holy basil


  • Seperate the noodles. If they have been refrigerated, steam them in a bowl for a few minutes until soft enough to separate.
  • In a small bowl, combine the soy sauce, seasoning sauce, sweet soy sauce, and sugar.
  • Heat a wok to high heat. Add the oil. As soon as it smokes, add the garlic and chilli. Stir fry about 15-20 seconds, until garlic begins to brown. Add the onions and stir fry for thirty seconds before adding the protein and stir frying for another minute.
  • Add the noodles, sauce, tomatoes, and green peppercorns, stir frying to coat every strand of noodle. Leave to cook for a minute or two, allowing the noodles to absorb the sauce. Flip and cook for another minute or two.
  • Turn off the heat and add the holy basil, quickly stirring to wilt. Serve immediately with chilli vinegar.


Tomatoes are an unusual addition I learned from a recipe out of the Simple Thai Food Cookbook, but the pop of sweet acidity is welcome.
For anyone wondering why I go back and forth between pat and pad, this is because Thai transliteration methods are all over the place. Both are appropriate (or not, depending who you talk to).
You can use store bought or my homemade rice noodles.