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Drunken Noodles, also known as Pad Kee Mao, is a beloved dish in Thai cuisine that has captured the hearts and taste buds of many food enthusiasts worldwide. This aromatic stir-fried noodle dish is renowned for its bold flavors, vibrant colors, and satisfying textures, making it a staple in Thai restaurants and homes alike. The term "Drunken" is said to refer to a late-night snack enjoyed by those who have had a few drinks, making this dish an indulgent choice for those seeking comfort food with a kick.

Drunken Noodles (Pad Kee Mao)

Discover the deliciously spicy world of Drunken Noodles with our Spicy Drunken Noodles Delight recipe. This tantalizing take on the classic Thai dish features chewy rice noodles stir-fried with fresh veggies, aromatic spices, and your choice of chicken or tofu. Perfect for spice lovers, it boasts bold flavors and a satisfying texture that will impress your friends and family. Ready to take your taste buds on a flavorful journey? Let's cook! #DrunkenNoodles #ThaiCuisine #SpicyFood #HomeCooking #NoodleDish
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Ingredients
  

8 oz flat rice noodles

2 tbsp vegetable oil

4 cloves garlic, minced

1-2 Thai bird’s eye chilies, sliced (adjust to spice preference)

1 cup bell peppers, sliced (mixed colors for vibrance)

1 cup broccoli florets

1 cup carrots, julienned

1 cup fresh Thai basil leaves

1/2 cup green onions, chopped

1/2 lb chicken breast, thinly sliced (or tofu for a vegetarian option)

3 tbsp soy sauce

2 tbsp oyster sauce (or mushroom sauce for a vegetarian option)

1 tbsp fish sauce (omit for vegetarian)

1 tbsp sugar

1 tbsp lime juice

Optional: crushed peanuts and lime wedges for garnish

Instructions
 

Prepare the Noodles: Cook the rice noodles according to package instructions. Drain, rinse under cold water, and set aside.

    Marinate the Chicken: If using chicken, marinate it with 1 tbsp of soy sauce, 1 tbsp of fish sauce, and the lime juice for about 15 minutes.

      Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.

        Sauté Aromatics: Add the minced garlic and sliced chilies to the hot oil, stir-frying for about 30 seconds until fragrant.

          Add Protein: Toss in the marinated chicken (or tofu) and stir-fry until cooked through and lightly browned, about 5-7 minutes.

            Vegetables Time: Add the bell peppers, broccoli, and carrots to the skillet, continuing to stir-fry for another 3-5 minutes until their colors bright and they remain crisp.

              Combine Noodles: Add the cooked rice noodles to the pan, gently tossing to combine everything.

                Season: Pour in the remaining soy sauce, oyster sauce, fish sauce, and sugar. Stir well to ensure the noodles are evenly coated and heated through.

                  Add Fresh Herbs: Finally, fold in the fresh Thai basil and green onions, stirring for about 1 minute until the herbs are just wilted.

                    Serve: Plate the drunken noodles, garnishing with crushed peanuts and lime wedges, if desired. Enjoy the burst of flavors!

                      Prep Time: 15 min | Total Time: 30 min | Servings: 2-3 | Bar: |