My go to take out food is ALWAYS Drunken Noodles (Pad Kee Mao), but I’ve always had to order it vegan (without fish sauce and without oyster sauce) and sometimes it wasn’t all that great. BUT NOW, I finally mastered the BEST homemade VEGAN Drunken Noodles and it is SPOT ON!! Plus it’s made without any added oil and it’s gluten free.
How do you cook soy curls?
Soy curls come dehydrated, so you’re going to have rehydrate them before you use them. Take your soy curls and pour boiling water over it, let them soak for at least 10 minutes. You’ll notice the soy curls starting to expand and plump up. After 10 minutes, drain the soy curls and rinse in cold water.
Before you can cook the soy curls you have to remove all the excess moisture. Take some of the soy curls in your hands and squeeze out all the moisture, then transfer to a clean bowl. Your soy curls are now ready to use and cook.
Where can I find soy curls?
Soy curls are AMAZING, but a bit hard to find locally. My favorite brand is Butler soy curls; I typically buy mine on Amazon (for fastest delivery), but you can also buy them directly from their website.
I will have to say, once you use soy curls you won’t want to use ANY other plant based protein – it’s THAT good!
Does it actually taste like Drunken Noodles?
YES!! I’ve tested and tested this recipe tooo many times and tested it on non-vegans, it’s definitely a winner! You want to make sure you use the right sauces, otherwise the taste will be affected. I’ve ordered takeout and had to ask them to veganize it, and let me just tell you…. this is SO much better. No compromising on taste anymore!
Vegan Fish Sauce & Vegan Oyster Sauce – A MUST!!
What makes this recipe so darn good? The sauces! When I found GLUTEN FREE and VEGAN fish sauce and oyster sauce- I was so excited!! (I may or may not have bought more bottles than I actually need teehee). Vegan Oyster Sauce is actually pretty easy to find, you can find it at your local asian markets – it will say Vegetarian Oyster Sauce, but rest assured it is Vegan. Vegan Fish Sauce on the other hand was a little hard to find locally, but AMAZON to the rescue 🙂
Vegan Mongolian ‘Beef’ with soy curls
Vegan Orange Tofu – NO FRY
Vegan Sesame Tofu
Vegan Steamed DumplingS
Vegan Stir Fry Noodles
Vegan Drunken Noodles
Description
Ingredients
For the sauce:
- 8 oz (half a package) XL Rice Noodles
- 2 tbsp vegan gluten free fish sauce
- 2-2.5 tbsp vegan gluten free oyster sauce
- 1/4 cup tamari
- 2 tsp maple syrup
- 2 cloves minced garlic
- 1-1.5 tsp red chili paste
For Pan Fried (oil free) Soy Curls:
- 1 cup rehydrated soy curls
- 1-1.5 tbsp tamari
- 2 cloves minced garlic
- 1 tsp red chili paste
- 2 tsp corn starch
All else:
- 1 cup bok chow or broccoli
- 1/4 cup baby corn
- 1/4 cup bell peppers
- Pan fried (oil free) soy curls (see recipe below)
Ingredients
Instructions
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Start cooking your noodles according to package instructions
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Mix all the sauce ingredients into a measuring cup or pitcher and combine - set aside.
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Take your rehydrated soy curls and add tamari, minced garlic, and red chili paste, mix until evenly combined. Add the corn starch and mix again until fully combined.
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In a heated wok or nonstick pan, add the soy curls and broccoli. To prevent the soy curls from sticking to the pan, add a little bit of water at a time. Cook until soy curls are lightly browned and broccoli is cooked.
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Add the cooked rice noodles and mix gently (don’t break the noodles)
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Pour in the sauce and toss until well combined.
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Serve and enjoy :)
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