Tofu Pad Kee Mao

13 Jan

By popular request on my Facebook page, I am sharing my recipe for tofu pad kee mao. I had posted this recipe for pad see ew years ago, which also calls for the same flat fresh noodles. Our store carries them in two pound packages in sheets which I cut into smaller portions. If you can’t find fresh noodles, you can absolutely use dried wide rice noodles.

Traditionally this recipe is made with Thai birds eye chili peppers. I’m currently catering to palates that don’t appreciate spice, so I choose to omit the peppers. If you want to use them, add about 5 or 6 during the cooking step with the other vegetables.

I love using Beyond Meat crumbles for this dish, but they’re not a necessity. Feel free to omit or substitute with your favorite seitan recipe.

Algal oil adds a similar fishy flavor that fish sauce usually adds to the recipe. Flax or hemp oil can totally be substituted for a similar flavor, or you can add your favorite vegan fish sauce.


  • 2 pounds fresh banh pho noodles (use soaked wide dried rice noodles if you can’t find fresh)
  • 1 14 ounce package fried firm tofu
  • 1 large bell pepper, sliced
  • 1 large yellow onion, sliced in half moons
  • 5 ounces Beyond Meat crumble, or substitute rehydrated tvp, or homemade seitan mince
  • 6 tablespoons chopped garlic
  • 2 teaspoons minced ginger
  • 6 ounces sliced white mushrooms
  • 4 tablespoons vegetable oil
  • 6 tablespoons soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons brown sugar
  • 1 cup Thai basil leaves
  • 4-6 drops algal oil or flax oil
  • 1 teaspoon sesame oil


  1. Slice onions, mushrooms, bell pepper, tofu, and mince garlic and ginger. Mix together soy sauces and brown sugar. 
  2. Prep wide noodles by chopping into long, inch wide strips. If using dried, soak for 15 minutes in warm water. 
  3. Heat a large wok over medium high heat. Add vegetable oil and let it heat briefly. Toss in seitan crumbles, bell pepper, onion, and mushrooms. Heat until onions start to soften, stirring regularly, about 5 minutes.
  4. Add garlic and ginger and cook 2 more minutes. Stir in sauce. 
  5. Add noodles and tofu. Toss all ingredients to coat in sauce. Stir noodles to prevent sticking to bottom of wok and cook for about 5 minutes.
  6. When all ingredients are heated, add basil, several drops of algal oil, and a teaspoon of sesame oil. Stir a few times, and remove from heat. 

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