Spicy Drunken Noodles (Pad Kee Mao) with Tofu and Broccoli

A vegetarian take on the classic Thai dish, Pad Kee Mao, featuring wide rice noodles, tofu, broccoli, bell peppers, and a spicy, savory sauce. Perfect for a quick and satisfying weeknight meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

685 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.86/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Asian•Thai

Main Ingredient:

Vegetarian•Rice

Cooking Style:

Quick & Easy

Mood:

Spicy

Ingredients

Servings

1poundWide Rice Noodles(Fresh or dried, but if dried, soak according to package directions until softened)

£2.50

1blockFirm or Extra-Firm Tofu(Pressed to remove excess water, then cubed)

£2.00

2cupsBroccoli Florets(Cut into bite-sized pieces)

£1.50

2Bell Peppers(One red, one yellow, thinly sliced)

£1.50

4clovesGarlic(Minced)

£0.30

2Thai Chilies(Minced, adjust to your spice preference)

£0.75

1cupThai Basil Leaves(Freshly picked)

£2.00

3tablespoonsSoy Sauce

£0.20

1tablespoonDark Soy Sauce(For color and flavor)

£0.15

2tablespoonsOyster Sauce (Vegetarian)(Many vegetarian oyster sauce options are available)

£0.30

1tablespoonSugar(Brown or white sugar)

£0.05

1tablespoonRice Vinegar

£0.10

2tablespoonsVegetable Oil

£0.10

Total Cost

£11.45

£2.86 per serving

Instructions

1.
Prepare the noodles according to package directions. If using fresh noodles, separate them carefully.
2.
Press the tofu to remove excess water. Cut into 1/2-inch cubes. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the wok and set aside.
3.
In the same wok, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the garlic and Thai chilies and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
4.
Add the broccoli florets and bell peppers to the wok and stir-fry for 3-4 minutes, until slightly tender-crisp.
5.
In a small bowl, whisk together the soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and rice vinegar.
6.
Add the cooked noodles and tofu back to the wok with the vegetables. Pour the sauce over the noodles and vegetables. Toss everything together well, ensuring the noodles are evenly coated with the sauce.
7.
Continue to stir-fry for another 2-3 minutes, until the sauce has thickened slightly and the noodles are heated through.
8.
Remove the wok from the heat and stir in the fresh Thai basil leaves.
9.
Serve immediately. Garnish with extra Thai basil leaves, if desired.

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My Notes

Nutrition Information

Nutrition per serving (450g)

685 kcal / 2866 kJ

Carbs

89g

34% of RDA

Fat

27g

39% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Adjust the amount of Thai chilies to control the level of spiciness. Removing the seeds from the chilies will also reduce the heat.

If you can't find vegetarian oyster sauce, you can substitute with an additional tablespoon of soy sauce and a teaspoon of molasses or maple syrup for sweetness and depth of flavor.

Don't overcrowd the wok. Cook the tofu and vegetables in batches if necessary to ensure they brown properly.

If your noodles are sticking, add a little more vegetable oil or water to the wok.

Cooking Equipment

Wok or Large Skillet

Cutting Board

Knives

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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