Get ready to experience the bold and vibrant flavors of Thailand with our Drunken Noodles, also known as Pad Kee Mao! This iconic dish features wide rice noodles stir-fried with tender chicken, aromatic herbs, and a savory sauce that packs a punch. Bursting with garlic, chilies, and fragrant basil, this dish is a celebration of Thai street food culture and is sure to transport your taste buds to the bustling markets of Bangkok.
In our family, Thai cuisine holds a special place in our hearts, and Drunken Noodles have become a beloved favorite over the years. I still remember the first time we tried this dish during our vacation in Thailand. The intoxicating aroma of garlic and basil wafted through the air as we watched a skilled street vendor prepare the noodles with lightning speed and precision. From that moment on, Drunken Noodles became a staple in our household, evoking memories of our travels and bringing a taste of Thailand into our home with every bite.
Why This Flavorful Drunken Noodles (Pad Kee Mao) Will Spice Up Your Dinner Table!
- Wide rice noodles provide a satisfying chewiness that pairs perfectly with the tender chicken and crunchy vegetables.
- A savory sauce made from oyster sauce, soy sauce, and a hint of sugar adds depth and richness to the dish.
- Fragrant garlic and fiery chilies create a bold and flavorful base, while Thai basil adds a fresh and aromatic finish.
- Quick and easy to prepare, making it perfect for busy weeknights or weekend dinners.
- Customizable with your choice of protein and vegetables, allowing you to tailor the dish to your taste preferences.
- A taste of authentic Thai street food that will transport you to the bustling markets of Bangkok with every mouthful.
Ingredients:
- 200 grams (7 oz) dried wide rice noodles
- 2 tablespoons oil (peanut, vegetable, or canola)
- 3 large cloves of garlic, minced
- 2 birds eye chilies or Thai chilies, deseeded and very finely chopped
- 1/2 onion, sliced
- 200 grams (7 oz) chicken thighs, cut into bite-size pieces (breast also works)
- 2 teaspoons fish sauce (or soy sauce)
- 2 green onions, cut into 3cm/2″ pieces
- 1 cup Thai or Thai Holy Basil leaves (substitute regular basil)
Sauce:
- 3 tablespoons oyster sauce
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons dark soy sauce
- 2 teaspoons sugar
- 1 tablespoon water
Instructions:
- Cook noodles according to packet directions. Drain and set aside.
- Mix sauce ingredients in a small bowl.
- Heat oil in a wok or large skillet over high heat.
- Add garlic and chilies, and cook for 10 seconds, being cautious not to inhale the fumes.
- Add onion and cook for 1 minute.
- Add chicken and fish sauce, and fry until cooked, approximately 2 minutes.
- Add green onion, noodles, and sauce, and cook for 1 minute until the sauce reduces and coats the noodles.
- Remove from heat and immediately add basil, tossing until just wilted.
- Serve immediately and enjoy the vibrant flavors of Pad Kee Mao!
Notes:
- For a vegetarian version, substitute tofu or your favorite vegetables for the chicken.
- Adjust the amount of chilies to suit your spice preference.
- Leftovers can be refrigerated and reheated the next day for a quick and delicious meal.
