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5
from 1 vote
Vegan Pad Kee Mao
Course
Main Course
Cuisine
Thai
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
1
-2
Ingredients
8
oz
flat
wide rice noodles, cut into strips
4
garlic cloves
minced
2
Thai chilies
diced
2
tsp
sesame oil
5
baby corns
1/4
red bell pepper
sliced
1/4
yellow bell pepper
sliced
1/4
white onions
sliced
1/4
cup
edamame
5
shiitake mushrooms
2
stalks broccoli
1 to
mato
sliced
½
cup
thai basil leaves
1
tbsp
mushroom oyster sauce
1
tbsp
light soy sauce
1/2
tbsp
Golden Mountain sauce
1
tsp
black soy sauce
Instructions
Follow directions on noodle packaging and cut into 1-2 inch strips.
Mix mushroom oyster sauce, light soy sauce, and Golden Mountain seasoning sauce in a small bowl and stir well to combine.
Saute garlic and chilies in sesame oil on medium-low heat in a nonstick pan.
Add vegetables, toss in the pan quickly to cook.
Add noodles and sauce mixture.
Add the black soy sauce, and toss again to coat.
Let the noodles sit in the pan and absorb the sauce, flipping it once or twice.
Turn heat off when the sauce is all absorbed.
Mix in basil and tomatoes until the leave has wilted.
10. Enjoy!