Spicy drunken noodles (Pad kee Mao) from Vegan Eats World: 300 International Recipes for Savoring the Planet by Terry Hope Romero

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • LFL on June 23, 2021

    2.5 stars. Made this without baby corn or Chinese cabbage, but added shallots, mushrooms, red pepper and broccoli and we used plain super-firm tofu and omitted the chiles. It turned out *far* too salty, even with the additional veggies and the substitution of plain tofu for baked. We calculated that between the thin soy sauce (a whopping 1800 mg of sodium per tablespoon), dark soy sauce, sweet soy sauce, Golden Mountain Sauce, Chinese Vegetarian stir fry sauce and chili sauce, there were about 2800 mg of sodium per serving. We ended up mixing in a lot more of the plain super-firm tofu. It would have been inedible otherwise. I’m not a fan of plain tofu but with so much salt it didn’t need seasoning and the dish was quite tasty that way (I love wide rice noodles, and the combination of basil and cilantro).

  • christineakiyoshi on August 05, 2020

    I purchased all of the recommended sauces and this was a hit. For veggies, we used broccoli, carrots, scallions, red bell pepper and 8 Thai bird chilies. Yum!

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