🚨NEW RECIPE!🚨 These Vegan Drunken Noodles (Pad Kee Mao) are bold, saucy, and just the right amount of spicy. Chewy wide rice noodles, golden tofu, and fresh Thai basil come together in a garlicky, tangy sauce that’s better than takeout. ⁠
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🗣️ Comment “recipe” and I’ll DM you the full recipe and instructions!⁠
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For the Sauce: ⁠
➡️3 tablespoons soy sauce⁠
➡️2 tablespoons dark soy sauce, (see notes for sub)⁠
➡️2 tablespoons hoisin sauce⁠
➡️2 tablespoons brown sugar⁠
➡️2 tablespoons lime juice or rice vinegar⁠
➡️1 - 2 tablespoons sriracha or chili garlic sauce⁠
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For the Noodles:⁠
➡️16 oz wide rice noodles⁠
➡️2 tablespoon light oil, divided ⁠
➡️1 block (12 oz / 350 g) firm or extra firm tofu, cubed⁠
➡️16 oz gai lan ⁠
➡️1 red bell pepper, thinly sliced⁠
➡️1 large shallot, thinly sliced (or ½ yellow onion)⁠
➡️8 cloves garlic, minced or pressed⁠
➡️1 cup Thai basil leaves, (or sub regular basil)⁠
➡️Lime wedges and extra hot sauce, for serving⁠
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🔗 🧑‍🍳 Find the full recipe and instructions here: https://itdoesnttastelikechicken.com/vegan-drunken-noodles/⁠
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