Thai Drunken Noodles, also known as Pad Kee Mao, is a beloved street food known for its bold flavors and spicy kick. Despite its name, there’s no alcohol in the dish; the “drunken” refers to its fiery heat, which pairs perfectly with cold drinks. Packed with stir-fried rice noodles, fresh vegetables, protein, and aromatic Thai basil, this quick and easy recipe brings the taste of Thailand to your table.
Equipment:
- Large wok or skillet
- Tongs or a wooden spoon
- Knife and cutting board
- Medium bowl
- Measuring cups and spoons
Ingredients:
For the Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon chili paste (adjust for spice level)
For the Stir-Fry:
- 8 oz wide rice noodles (soaked or cooked according to package instructions)
- 2 tablespoons vegetable oil
- 3 garlic cloves (minced)
- 1–2 Thai chilies (finely chopped, optional)
- 1 small onion (sliced)
- 1 red bell pepper (sliced)
- 1 cup broccoli florets or baby corn
- 8 oz chicken, shrimp, or tofu (sliced or cubed)
- 1 cup fresh Thai basil leaves
Instructions:
- Prepare the Sauce:
- In a medium bowl, mix oyster sauce, soy sauce, dark soy sauce, fish sauce, sugar, and chili paste. Stir well and set aside.
- Cook the Protein:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add the chicken, shrimp, or tofu, and stir-fry until cooked through. Remove from the pan and set aside.
- Stir-Fry the Vegetables:
- Add the remaining tablespoon of oil to the pan. Sauté the garlic and Thai chilies for 30 seconds until fragrant.
- Toss in the onion, bell pepper, and broccoli. Stir-fry for 2–3 minutes until slightly softened.
- Combine and Cook:
- Return the cooked protein to the pan. Add the soaked rice noodles and the prepared sauce. Toss everything together to coat evenly.
- Cook for 2–3 minutes, allowing the sauce to absorb into the noodles.
- Add Thai Basil:
- Turn off the heat and stir in the Thai basil leaves. The residual heat will wilt them perfectly.
- Serve:
- Transfer the Drunken Noodles to a serving plate. Garnish with extra Thai basil or a lime wedge if desired. Serve hot.
Tips:
- If Thai basil is unavailable, substitute with regular basil, though the flavor will differ slightly.
- Adjust the spice level by adding more or fewer Thai chilies or chili paste.
- For a gluten-free version, use tamari or gluten-free soy sauce and ensure all other sauces are gluten-free.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in a skillet or microwave.
Thai Drunken Noodles is a quick and satisfying dish full of bold, spicy flavors. It’s perfect for a weeknight dinner or a flavorful meal to impress guests. Customize the spice level, protein, and vegetables to make it your own. Enjoy this delicious taste of Thailand at home!
Thai Drunken Noodles Recipe
Learn how to make authentic Thai Drunken Noodles (Pad Kee Mao) at home. This spicy, flavorful dish features stir-fried rice noodles, vegetables, and protein tossed in a savory sauce with fresh Thai basil.
Equipment
- Large wok or skillet
- Tongs or a wooden spoon
- Knife and cutting board
- Medium bowl
- Measuring cups and spoons
Ingredients
- For the Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon chili paste adjust for spice level
- For the Stir-Fry:
- 8 oz wide rice noodles soaked or cooked according to package instructions
- 2 tablespoons vegetable oil
- 3 garlic cloves minced
- 1 –2 Thai chilies finely chopped, optional
- 1 small onion sliced
- 1 red bell pepper sliced
- 1 cup broccoli florets or baby corn
- 8 oz chicken shrimp, or tofu (sliced or cubed)
- 1 cup fresh Thai basil leaves
Instructions
- Prepare the Sauce:
- In a medium bowl, mix oyster sauce, soy sauce, dark soy sauce, fish sauce, sugar, and chili paste. Stir well and set aside.
- Cook the Protein:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add the chicken, shrimp, or tofu, and stir-fry until cooked through. Remove from the pan and set aside.
- Stir-Fry the Vegetables:
- Add the remaining tablespoon of oil to the pan. Sauté the garlic and Thai chilies for 30 seconds until fragrant.
- Toss in the onion, bell pepper, and broccoli. Stir-fry for 2–3 minutes until slightly softened.
- Combine and Cook:
- Return the cooked protein to the pan. Add the soaked rice noodles and the prepared sauce. Toss everything together to coat evenly.
- Cook for 2–3 minutes, allowing the sauce to absorb into the noodles.
- Add Thai Basil:
- Turn off the heat and stir in the Thai basil leaves. The residual heat will wilt them perfectly.
- Serve:
- Transfer the Drunken Noodles to a serving plate. Garnish with extra Thai basil or a lime wedge if desired. Serve hot.
Leave a Reply