Thai Food Made Easy | PAD KEE MAO (VEGAN)
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Pad Kee Mao

Pad Kee Mao 

Serve: 1


100 gram                                Rice noodles

100 gram                                Chestnut mushroom-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






-Prepare the rice noodles according to an instruction on the package.

-Put the vegetable oil in the frying pan. Add the mushroom, tofu and fry until the mushroom coked. Remove the mushroom, tofu and transfer/set aside on a plate. Don’t wash the pan.

-In goes the garlic, chili in the same frying pan. Stir until the herbs infused (approx 30 seconds-1minute). Add the rice noodles, light soy sauce, yeast extract, sugar. Stir all the ingredients well. Add a little oil if you wanted too.

– Add the basil, mushroom, tofu, lemon juice, salt and pepper. Stir all the ingredients together. Serve immediately. 



– Find it difficult to tackle the rice noodles as it’s easily sticky? I always soak the rice noodles at least 2 hours or 10 minutes in warm water prior to the cooking.

Pad Kee Mow or Drunken noodles is a popular street food dish in Thailand. Click here to see how does it comprise of. 

-Check this link for non-vegan Drunken noodles recipe. 

Pad Kee Mao





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