Making kind choices in your everyday life.

Recipe of the Week – Vegan Pad Kee Mao

Posted by on Feb 8, 2013 in Recipes - Savoury | 6 comments


I was brought up in a family where adventurous, tasty, garlic riddled and spicy cooking was abundant (thanks mum!). I also, unashamedly, love food and am really beginning to revel in the joy of cooking.

This has led to me having an intolerance of bland food and means that I am on a constant mission to find the perfect, taste bud tantalising meal which my carnivorous partner enjoys equally.

Through Pinterest and various blogs, I have literally hundreds of recipes bookmarked ready to try. My blog is not one devoted to veganism or vegetarianism cooking – there are numerous (and often fabulous) sites devoted to such cooking……HOWEVER, as I gradually cover all the topics I intend to, the recipes without any animal products are, unquestionably, the kindest ones. I believe they are also the ones which have to fight a little bit harder to prove themselves in the taste department.

So, the recipes I will be sharing over the ensuing months are ones which have been the stand outs from my prior week in the kitchen.

Whether or not you are new to vegetarian or vegan cooking and want to maybe have a meat free meal or two this week……or if you are already into vegetarian or vegan cooking… is the first of many for you to try !

Recipe adapted from Saucy Cooks and serves 6 people. Takes about an hour to prepare and cook.



For Noodles /Vegis

1/2 cup Peanut Oil

500g Flat Rice Noodles (I used the soft ones from the Asian grocery)

3 tbsp chopped garlic

2 tbsp chopped shallots

1 chopped brown onion

1 head of broccoli – chopped

1/2 eggplant – chopped (sprinkle with some salt first to draw out moisture)

500g chopped pre cooked tofu (the one with the brown outer layer from the Asian grocery) (otherwise you will need to fry firm tofu in batches as per original recipe)

6 Shitake or Oyster Mushrooms, sliced

1 cup of snow peas cut into thirds

1 red or green capsicum – chopped

1 cup of Thai basil leaves, shredded (should be available at Asian fruit shop, I am luckily growing it in my garden).

2 chopped tomatoes

1/4 cup corriander


For the Sauce

1/3 cup Golden Mountain Sauce (readily available at Asian groceries)

1/4 cup vegetarian Oyster Sauce (readily available at Asian groceries)

3 tbsp Palm Sugar (substitute with brown if you don’t have it).

3 tbsp rice vinegar (I used balsamic vinegar which was fine)

2 tbsp roasted chilli paste (I used Sambal Bawang Putih garlic chilli paste from the Asian grocery – it is quite hot !)

Some black pepper



1. Unravel or cut your noodles so they are in bite sized strips and set aside.

2. Make sauce and chop vegis.

3. Heat 1/4 cup of oil in wok and add garlic and shallots for about 30 seconds.

4. Add vegis and stir fry for about 5 minutes (not including basil and tomatoes)

5. Remove Vegis and put aside in a bowl.

6. Add remaining oil into same wok, heat and toss noodles around for a couple of minutes making sure they don’t clump together.

7. Add sauce to noodles and stir fry for about a minute.

8. Add cooked vegis and tofu and toss to combine in wok.

9. Add tomatoes and basil, stir some more.

10. Add corriander and serve.

* The vegis are interchangeable but the thai basil leaves and Golden Mountain Sauce are a must – they give it that distinctive and authentic Pad Kee Mao flavour.


Pad Kee Mao

Pad Kee Mao


Join the conversation and post a comment.

  1. Melinda

    Yummy Ingy!!!! I’ll definitely be trying this when I get a chance. Looks so good, and I love the way you give alternative ingredients!! Anything with coriander is a fave of mine…. And garlic… And shiitake mushies!!!!!

  2. Andy Rod

    Mmmmm, give me someothat !!

  3. kate Reilly

    This sounds delish my love — I will try it soon . Mum xx

    • Treadkindly

      Thanks mum, you’ll like this one ! You can pinch some basil leaves if needs be, we have heaps in the garden xxx

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