PAD KEE MAO (VEGAN)
PAD KEE MAO
Pad Kee Mao
Serve: 1
Ingredients:
100 gram Rice noodles
100 gram Chestnut mushrooms – thinly sliced
50 gram Fried tofu (optional)
20 gram Celery stock
10 gram Red chilli – sliced
8 gram Basil
2 tablespoon Vegetable oil
1/2 tablespoon Light soy sauce
1 teaspooon Yeast extract
1/2 teaspoon Sugar
1/4 teaspoon Lemon juice
2 clove Garlic – finely chopped
1 pinch Salt and ground black pepper
Method
-Prepare the rice noodles according to the instructions on the package.
-Put the vegetable oil in a frying pan. Add the mushrooms and tofu, fry until the mushrooms are cooked. Remove the mushrooms and tofu, transfer/set aside on a plate. Don’t wash the pan.
-In goes the garlic and chili in the same frying pan. Stir until the herbs are infused (approx 30 seconds – 1 minute). Add the rice noodles, light soy sauce, celery stock, yeast extract and sugar. Stir all the ingredients well. Adding a little oil if you wanted too.
– Add the basil, mushrooms, tofu, lemon juice, salt and pepper. Stir all the ingredients together. Serve immediately.
Tip:
– Finding it difficult to tackle the rice noodles as it’s sticky? I always soak the rice noodles for at least 2 hours or 10 minutes in warm water prior to cooking.
–Pad Kee Mow or Drunken noodles is a popular street food dish in Thailand. Click here to see what it comprises of.
-Check out this link for non-vegan Drunken noodles recipe.
