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Thai Drunken Noodles

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Thai Drunken Noodles, known as Pad Kee Mao, are a popular Thai street food featuring wide rice noodles stir-fried with a savory and spicy sauce, fresh vegetables, and aromatic Thai basil. Despite the name, there’s no alcohol in the dish; it’s believed to be a favorite among late-night revelers, hence the term “drunken.”

Ingredients

Scale

For the Sauce:

  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon brown sugar

For the Noodles:

  • 8 ounces wide rice noodles
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 2–3 Thai bird’s eye chilies, finely chopped (adjust to taste)
  • 1 small onion, sliced
  • 1 bell pepper, sliced (red or green)
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 cup Thai basil leaves (substitute with regular basil if unavailable)
  • Optional: 1 cup protein of choice (chicken, shrimp, tofu), thinly sliced

Instructions


  1. Prepare the Sauce:
    • In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, dark soy sauce, and brown sugar until the sugar dissolves. Set aside.
  2. Cook the Noodles:
    • Boil the rice noodles according to the package instructions until al dente. Drain and set aside.
  3. Stir-Fry:
    • Heat the vegetable oil in a large wok or skillet over medium-high heat.
    • Add the minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant.
    • If using a protein, add it now and cook until it’s browned and cooked through.
    • Add the sliced onion, bell pepper, broccoli, and snap peas. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
  4. Combine:
    • Add the cooked noodles to the wok, followed by the sauce mixture. Toss everything together to ensure the noodles and vegetables are evenly coated with the sauce.
    • Add the Thai basil leaves and continue to stir-fry for another minute until the basil is wilted and everything is well combined.
  5. Serve:
    • Transfer the Drunken Noodles to serving plates and enjoy immediately.

Notes

  • Spice Level: Adjust the number of Thai chilies to suit your heat preference. For a milder dish, use fewer chilies or substitute with a milder pepper.
  • Protein Options: Common choices include chicken, shrimp, or tofu. Ensure any protein used is thinly sliced for quick cooking.
  • Noodle Choice: Wide rice noodles are traditional, but you can substitute with other types of noodles if unavailable.
  • Vegetable Variations: Feel free to add or substitute vegetables based on availability and preference.

Find it online: https://ukfinda.com/thai-drunken-noodles/