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Thai Drunken Noodles (Pad Kee Mao)
tofu / bok choy

Active: 30 min Total: 30 min
Wide rice noodles simmered in a dark, sweet and savory sauce known as "drunken noodles" are a Thai take-out favorite for good reason. Fortunately, this dish is easy enough to replicate at home with a few common ingredients. Smarts: We offer a few suggestions for substitutes if you can't find the fresh wide rice noodles usually used in this dish.


Thai Drunken Noodles (Pad Kee Mao):
  • Tofu, extra-firm - 16 oz , cubed (vacuum-packed preferable)
  • Bok choy (sub broccoli) - 6 oz , halved and sliced
  • Mushrooms, any button - 4 oz , sliced
  • Peppers, jalapeno (opt) - 1 , sliced
  • Cornstarch - 2 tsp
  • Eggs - 2
  • Fresh wide rice noodles (sub dry rice noodles or fettucini) - 8 oz
  • Oil, cooking - 1 Tbsp
Drunken Noodle Sauce:
  • Garlic - 2 cloves , chopped
  • Sugar, granulated - 2 Tbsp
  • Soy sauce, low-sodium - 1/4 cup
  • Vinegar, rice - 2 tsp


  1. Tofu - Press out any water. If you have the time, leave in a colander and place a plate on top of the tofu for ~30 minutes to drain out as much liquid as possible. Cut into 1/2" (1.25 cm) thick cubes. (Can be done up to 3 days ahead)
  2. Make sauce - Chop garlic. Combine with sugar, soy sauce and vinegar. (Can be done up to 5 days ahead)
  3. Bok choy / Mushrooms / Jalapenos - Prep as directed. (Can be done up to 3 days ahead)
  4. Toss tofu with cornstarch.
  5. Whisk eggs.

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  1. Cook noodles according to package directions. (Be sure to cook just until noodles are al dente, not soggy, as they will cook a bit more in the sauce.)
  2. Heat a wok or non-stick pan over medium-high heat. Add oil and when it begins to shimmer add tofu and mushrooms. Saute until tofu is golden brown and mushrooms are tender, 3 to 4 minutes. Add bok choy and jalapeno and saute until bok choy stems are tender, ~2 minutes more. Reduce heat to medium, add sauce and toss to combine. Push tofu and vegetables to the sides of the pan, forming an empty space in the center. Add eggs and scramble until firm. When eggs are cooked, add in noodles. Toss just until everything is coated in sauce.
  3. Enjoy noodles hot out of the wok! If you like, you can sprinkle red pepper flakes over the top for extra spice.



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