Drunken Pappardelle Vegan Noodles
This recipe for Drunken Noodles (Pad Kee Mao) features a fusion twist by using pappardelle pasta instead of traditional rice noodles. The dish includes crispy tofu coated in a flavorful mixture of corn starch, garlic, onion powder, liquid smoke, and dark soy sauce. The tofu is baked until crispy. The sauce is made with shallots, garlic, red chilies, soy sauces, vegan fish sauce, and a touch of sweetener. The cooked pasta is added to the sauce along
Serves: 2
30 minutes
Cook time
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Ingredients
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- Vegan beef-style pieces
- 1 block extra firm tofu
- 2 tbsp corn starch
- 1/2 tsp liquid smoke
- 1 tbsp gravy granules
- Hot water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1-2 tbsp dark soy sauce
- 2 servings pappardelle
- 2 tbsp neutral oil
- 2 cloves garlic
- 1-2 red chillies
- 2 shallots
- 1.5 tbsp light soy sauce
- 1-2 tbsp dark soy sauce
- 2 tsp vegan fish sauce
- 1 tsp sweetener
- 2 stalks spring onions
- Thai basil
🔄Issy Sedgwick's Suggested Substitutes
Vegan beef-style pieces seitan, tempeh, or mushrooms
Extra firm tofu firm tofu
Corn starch arrowroot starch or potato starch
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