Ingredients
Serves 2
sauce
Method
- Cook the noodles as per packet instructions then set aside. Place all of the sauce ingredients in a small bowl and whisk until well combined. Set aside.
- Heat a large nonstick frying pan or wok then add the tofu and cook until golden-brown. Add the garlic and fresh chilli and sauté until fragrant. Then add the vegetables and water and cook until they are al dente.
- Add the cooked noodles to the pan, pour in the sauce, and give everything a toss with a pair of tongs until the noodles are coated with the sauce. Season to taste with extra vegan fish sauce or soy sauce, if desired. Add the Thai basil and give everything another quick toss then remove from the heat.
- Serve the pad kee mao with a squeeze fresh lime and a sprinkle of chilli flakes, to taste. Enjoy!
TIP: Vegan fish sauce is made with soy beans and vegetable seasonings, and works beautifully as a replacement for traditional fish sauce.
