Vegan Thai Drunken Noodles (Pad Kee Mao)

Name: Vegan Thai Drunken Noodles (Pad Kee Mao)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 6 tbsp light brown sugar; ½ cup soy sauce; ¼ cup vegetable mushroom oyster sauce; 2 tbsp whiskey; 1 tbspmirin; 1 tbsp sambal oelek or sriracha sauce; 4 cloves garlic, chopped + 4 cloves garlic, chopped; 4 tbsp canola oil or cooking oil of choice; 4 eggs worth of The Vegan Egg; 2 pkgs Tofurky vegan chicken strips; 1 tsp sesame oil; ½ tspsea salt; 4 green onions, thinly sliced, plus more for garnish; 4 cups broccoli florets; 2 cups mushrooms, thinly sliced; ½ cup non-beef or non-chicken vegetarian broth; 12 ouncesdried wide rice noodles

Instructions

Prep:5minCook:10min

These Thai drunken noodles are a fragrant and spicy noodle dish perfect after a night our, or if you're craving the perfect Bangkok street-food! This vegan version of thai drunken noodles is ready in 15 minutes from start to finish. Simple ingredients but an extraordinary meal.

Updated at: Thu, 21 Nov 2024 18:30:11 GMT