ramyaramesh3007This dish is a fun twist of pad kra pow (thai basil mince) – spicy aromatic noodles paired with shimeji mushrooms & fried tofu for an easy stir fry dish!
These pad kra pow inspired Thai Basil Noodles are the perfect fusion between springy ramen noodles and a spicy pad kra pow sauce – made even better with shimeji mushrooms and fried tofu. This is not to be confused with Pad Kee Mao (also known as Thai Drunken Noodles).
This noodle recipe has bold flavours from the sauce and fragrant basil that ties it all together. The best part is that you can whip this up in less than 30 minutes, making it the perfect easy weeknight meal.
Tips to Make the Perfect Noodles
Tips for Perfect Thai Basil Noodles
- Spiciness: Adjust the number of chilies based on your preference for heat. I’ve used regular red chillies here but you can use Thai bird’s eye chilies as well – they are very spicy however , so use cautiously.
- Noodles: You can use any noodles for this dish actually but I’ve used air dried ramen noodles that cooks quickly in 3 to 5 minutes.
- Basil: Thai basil has an unique flavour that provides an unique aroma. You can substitute this for regular sweet basil.
- Protein & Vegetables: This dish is versatile and can be made with various proteins like tofu, tempeh or any plant-based meat substitutes. I added some shimeji mushrooms in there for more texture as well.
Ingredients You Need
- noodles – you can use any type of noodles here. I used air dried ramen for a healthier option.
- extra firm tofu – pan fry it in olive oil until crispy.
- aromatics – red chillies, scallions
- mushrooms – any type of mushrooms work in this recipe, I used shimeji!
- sauces – light and dark soy sauce, vegan oyster sauce, vegan fish sauce, rice wine vinegar
- sweetener – coconut sugar or maple syrup
- thai basil – substitute with sweet basil
- splash of pasta water – always save the pasta water!!
Allium free substitutions: omit scallions and substitute with chopped coriander or cilantro.
Gluten free substitutes: substitute light and dark soy sauces with gluten free versions. Check if vegan oyster sauce and fish sauce are gluten free – if not replace with soy sauce and liquid smoke respectively.
Thai Basil Noodles
Ingredients
- 2 noodle cakes
- 100-150 g extra firm tofu
- 1 tbsp olive oil or chili oil
- 1-2 red chillies
- 2 stalks scallions
- 1 cup shimeji mushrooms
- 1 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp vegetarian oyster sauce
- 2 tsp vegan fish sauce
- 1 tsp rice wine vinegar
- 1 tsp coconut sugar
- 1 cup basil leaves packed
- splash of pasta water
Instructions
- Dice tofu into cubes and pan fry until crispy.
- Cook the noodles according to the package instructions. Drain and set aside.
- In a small bowl, mix together the soy sauce, vegan oyster sauce, dark soy sauce, vegan fish sauce, rice wine vinegar and coconut sugar. Set aside.
- Heat the olive oil in a large pan or wok over medium-high heat.
- Add shimeji mushrooms and stir fry until it has released water and cooked down. Add white part of scallions and sliced chilies. Stir-fry for about 30 seconds until fragrant.
- You can also add some chili oil at this step. Add back in fried tofu cubes Stir-fry for 1-2 minutes.
- Add back in the noodles and sauce. Give it a good toss until fully combined. Add noodle water if it's too dry.
- Lastly, add in thai basil leaves and mix until fully cooked. Serve hot, immediately.