Pad Kee Mow Jay
Vegan Drunken NoodlesWhen I was cooking in Las Vegas, the owner of the hotel became plant-based and asked every restaurant to create vegan versions of their most popular dishes, which for me was drunken noodles. It was a really nice push to try to make a plant-based version of such an iconic dish. The key here is finding a vegetarian oyster-flavored sauce for its flavor balance and thickness
Ingrediënten
MAKES: 2 SERVINGS
Sauce
- 5 tbsp 75 ml Chinese sweet soy sauce
- 3 tbsp 45 ml vegetarian oyster sauce
- 3 tbsp 45 ml vegetarian fish sauce or Thai soybean sauce
- 2 tbsp 30 g white sugar
- 2 tsp 10 ml vegan sriracha
- 2 tsp 10 g minced garlic
- 6 –8 Thai basil leaves cut chiffonade
Drunken Noodles
- 3 tbsp 45 ml canola or other high-temperature cooking oil
- 2 –3 cloves garlic minced
- 1 –2 serrano chilies sliced thin
- 5 oz 145 g extra-firm tofu in water, drained and sliced into 1-inch (3-cm) cubes
- ½ medium white onion sliced
- 3 –4 cups 360–480 g fresh rice noodles (store-bought or homemade from here), separated
- ½ cup 100 g grape tomatoes, halved
- 1 cup 24 g Thai basil leaves, loosely packed
Instructies
- Combine the sauce ingredients in a small bowl, whisking well to dissolve the sugar, then set it aside.
- Heat the oil over medium-high heat in a medium-sized sauté pan.
- At the first wisp of white smoke, add the garlic and serrano chilies and sauté until the garlic is light brown.
- Stir in the diced tofu and onion slices, folding constantly until the tofu starts to brown, 1 to 2 minutes.
- Add the fresh rice noodles and sauté until the noodles are soft and slightly browned on the edges, about 2 minutes.
- Add the sauce, tomatoes and basil.
- Toss them together to combine for 3 to 5 minutes.
- Make sure the noodles completely absorb the sauce.
- Divide between two plates and serve hot.
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