It’s a very spicy fried noodle another name is drunken noodle, because If you are so drunk, this Pad Kee Mao will wake you up immediately it’s gluten free!!
Pad Kee Mao sauce (serving 3):
1.5TBS Coconut sugar, 1TBS mushroom powder, 3TBS liquid amino, 1/4cup water, 1tsp chili pepper, 1/4tsp cayenne pepper
1 Cut atsuage tofu into cubes, coat with sea salt, pepper, chili pepper, nutritional yeast, and rice flour
2 in a frying pan, heat canola oil, sauté tofu until crispy, and set aside
3 In a same pan, add more oil, sauté ginger, and Thai chili or red chili or Serrano peppers, broccoli, bok choy, green pepper, mustard spinach, and beans sprouts, back in tofu, add half of Pad Kee Mao sauce, and stir
4 Add cooked rice noodles and rest of sauce, and stir
5 Add lots of Thai basil (which I didn’t have, so I used sweet basil)6 Sprinkle chili pepper