These Vegan Thai Drunken Noodles or Pad Kee Mao are thick, chewy rice noodles cooked in a spicy and savoury sauce with garlic, onions, chili, tofu, and lots of fresh basil! What is Pad Kee Mao or Drunken Noodles? This is a famous dish in Thailand and you’d usually find them in simple road-side restaurants for take-out!
So I made these low carb drunken noodles! They were inspired by pad kee mao, a popular Thai dish that’s often eaten as a hangover remedy (kinda funny since they’re usually served with a cold brew). I replaced the rice noodles with Shirataki noodles which are well suited to this and other Asian dishes.
How to make Thai drunken noodles in the Instant Pot: Heat the oil in the Instant Pot using the saute function. When the oil is hot saute the garlic, red chili pods, mushrooms, and chicken for 2-3 minutes. Next add the noodles, coconut aminos, honey, and water to the Instant Pot. Add the carrots, bell peppers, and bok choy to the Instant Pot.
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