Drunken Noodles Recipe Vegan

Drunken Noodles Recipe Vegan

Drunken Noodles Recipe Vegan

Fragrance and fragrant drunken Noodle Recipes that taste like typical Bangkok street food! This simple Thai Pad Ke Mao is ready in 16 minutes from start to finish.

Prep Time: 10 Min

Cook Time: 6 Mins

Total Time: 16 Min

Drunken Noodles Recipe Vegan


  • 2 tablespoons of dark sweet soy sauce OR ordinary soy sauce mixed with 1/2 teaspoon of sugar
  • 1 large tomato (chopped)
  • 1 large egg (beaten)
  • 10-12 fresh basil leaves (hand torn)
  • 1 tablespoon of vegetable or grapeseed oil
  • 2 cloves garlic (chopped)
  • 1–2 Thai chili (finely chopped
  • 10-12 shrimp (not yet cooked and removed from the shell (thawed if previously frozen))
  • 2 tablespoons of fish sauce
  • 2 teaspoons kaffir lime leaves (finely chopped or replaced with 1 1/2 teaspoon finely chopped lime skin (even better if you make half a lemon and half a lime skin)
  • 8 ounces of dried rice noodles


  1. Prepare rice noodles by following the instructions on the package. Put aside.
  2. In a skillet or skillet over medium heat, heat the oil and fry the garlic for 1 minute, or until golden.
  3. Add shrimp and stir for about 2-3 minutes, until it’s almost cooked – then add eggs and stir for a few seconds until the eggs begin to set.
  4. Add the chili, lime leaves, fish tomato sauce and black soy sauce, stirring more or less until the tomatoes are cooked and the sauce is bubbling.
  5. Add rice noodles and stir until the noodles are hot, evenly coated and the ingredients are evenly mixed.
  6. Turn off the heat and add the basil. Stir and serve immediately.

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