Y’all Drunken Noodles, or Pad Kee Mao, is one of my favorite Thai restaurant dish of all time. I don’t think there has been a time in recent history that I didn’t order it when I went out to my favorite Thai place, Thailicious. The flavors are pungent and garlicky; perfectly sweet and savory and spicy, but it’s always felt like a dish that I could only get from a restaurant.

I am happy to say, however, that I was wrong. After finding a vegan oyster sauce in a local Asian market, and an easy-to-follow recipe online, I can now safely say that Pad Kee Mao is no longer just one of my favorite restaurant dished, but one of my favorite dishes to cook at home as well.

This is by far one of the easiest and fastest recipes I’ve ever cooked on this channel, the only downside is that some of the necessary ingredients are difficult to find.

First of all, this is not my recipe, I only veganized it. For the full non-vegan recipe from Jet Tila, click HERE.

To make the that recipe vegan, and more like the version at myfavorite Thai joint:

  • I used vegan mushroom oyster flavored sauce (link here) instead of oyster sauce. Some oyster sauces have mushrooms in them, so read the ingredients and make sure it does not contain any actual oysters.
  • For the protein, I used a 1/2 block of pressed, firm tofu. I cut it into 1 inch cubes, and seared them on all sides prior to adding the oil and garlic.
  • Instead of fresh noodles, I used 8 ounces of dry rice noodles, cooked according to package directions. The thicker the noodle the better, but any type of rice noodle should work.
  • Eliminate the chicken, egg, shrimp entirely
  • I used the the vegan fish sauce recipe below. It makes a large batch, but you can freeze it in an ice cube tray, and thaw a cube or two when you need it.
Vegan Fish Sauce: (Inspired by Feasting at Home’s recipe)
Prep Time
5 mins
Cook Time
1 hr 20 mins
1 hr
Course: Sauce
Cuisine: Japanese
Author: Michael Monson
  • 4 cups filtered water
  • 1/4 cup Bragg’s Liquid Aminos, low sodium soy sauce, or tamari
  • 1/4 ounce dried shiitake mushrooms
  • 1 sheet toasted nori (for sushi)
  • 1 tablespoon salt
  1. Add all ingredients to a pot on high heat, and bring to a boil. Turn off the stove, cover, and allow to steep for an hour. Remove nori. Return the pot to a boil, and then allow the liquid to reduce to two cups. Remove from heat. Cool to room temperature before straining and store in the refrigerator until ready to use.

Recipe Notes

If you over-reduce, just add a bit more water until it reaches 2 cups.