Thai Drunken Zoodles (Pad Kee Mao)

"Using fall squashes to add a guilt-free, but flavor explosion take on a fire Thai dish. Don’t forget that cold craft beer on the side. Also goes great with regular rice noodles, as well."
-- @thesharedspice
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  • Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 3 large Zucchinis, cut into ribbons
  • 1 Red Bell Pepper, diced large
  • 1 medium Yellow Onion, sliced
  • 1 Tomato, medium diced
  • 1 cup Thai Basil Leaves
  • 4 Garlic Cloves, peeled and minced
  • 1 tablespoon Grated Ginger
  • 2 Thai Green Chilies, sliced (optional)
  • 3 tablespoon Soy Sauce
  • 2 tablespoon Vegetarian Mushroom Flavored Stir-Fry Sauce
  • 1/2 tablespoon Sesame Oil
  • Chopped Scallions for garnish
  • Salt
  • Olive Oil


  • Step 1

    Preheat oven to 350°F.

  • Step 2

    Prepare Zoodles: Spread out raw zoodles on a large baking pan. Sprinkle a light amount of salt over them and gently toss. Bake for 15-20 minutes to help the water release). Remove from oven and pat dry with paper towel. Set aside.

  • Step 3

    Prepare sauce: in a small bowl, whisk together Soy Sauce, Vegetarian Mushroom Flavored Stir-Fry Sauce, and Sesame Oil. Set aside.

  • Step 4

    In a wok over medium heat, heat up 1 tbsp. Olive Oil. Add in Garlic, Ginger, and Thai Green Chilies. Saute for 30 seconds.

  • Step 5

    Mix in Red Bell Pepper and sliced Onion. Saute all veggies on medium-to-high heat for 1-2 minutes.

  • Step 6

    Lower heat to medium and pour in sauce. Mix all ingredient together thoroughly.

  • Step 7

    Mix in Tomatoes and Thai Basil Leaves.

  • Step 8

    Slowly add in Zoodles. Gently toss all ingredients together.

  • Step 9

    Garnish with chopped scallions.

  • Step 10

    Serve and enjoy!

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