Vegan Drunken Noodles (Pad Kee Mao)🍜
Comfort Food Ready In No Time!

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Serves 4

Ingredients
• 300g wide flat rice noodles
• 400g firm tofu, pressed & cubed
• 2 tbsp cornflour
• 3 tbsp vegetable oil
• 1 red pepper, sliced
• 2 handfuls pak choi or Asian greens
• 4 spring onions, sliced (save some for garnish)
• 3 garlic cloves, minced
• 1 red chilli, finely chopped (optional for heat)

Sauce
• 3 tbsp soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp vegan oyster sauce (or hoisin)
• 1 tbsp maple syrup
• 1 tbsp rice vinegar or lime juice
• 1 tsp sesame oil
• 60ml water

Method
1. Cook noodles as per packet, drain, rinse under cold water to stop sticking.
2. Toss tofu in cornflour with a pinch of salt. Heat 2 tbsp oil in a wok and fry until golden and crisp on all sides. Remove and set aside.
3. In the same wok, add remaining oil. Sauté garlic, chilli, and spring onions for 1 min until fragrant. Add red pepper and pak choi, stir-fry 3–4 mins until just tender.
4. Whisk sauce ingredients together, pour into wok and simmer briefly. Add noodles and tofu, tossing until glossy and coated. Adjust seasoning with more soy or chilli to taste.
5. Serve hot, topped with fresh spring onions and a squeeze of lime.

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