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Vegan Thai Drunken Noodles (Pad Kee Mao)

The Edgy Veg
  • 15 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Non-beef or non-chicken vegetarian broth

2

pkgs Tofurky vegan chicken strips

4 cups

Broccoli florets

4 cloves

Garlic

4

Green onions

2 cups

Mushrooms

4

Eggs worth of

1 tbsp

Mirin

1 tbsp

Sambal oelek or sriracha sauce

1/2 cup

Soy sauce

1/4 cup

Vegetable mushroom oyster sauce

12 oz

Wide rice noodles, dried

6 tbsp

Brown sugar, light

1/2 tsp

Sea salt

4 tbsp

Canola oil or cooking oil

1 tsp

Sesame oil

2 tbsp

Whiskey