Drunken Noodles, also known as Pad Kee Mao, is a beloved Thai dish bursting with bold flavors and textures. This aromatic stir-fry combines tender rice noodles with savory chicken, vibrant vegetables, and a harmonious blend of spicy and savory sauces. It’s a dish that tantalizes the taste buds and transports you to the streets of Thailand with every bite. If you’re craving a taste of authentic Thai cuisine, look no further than these Drunken Noodles!
In our household, Drunken Noodles have become synonymous with cozy evenings and vibrant flavors. I remember the first time I attempted to recreate this dish at home, hoping to capture the essence of the bustling Thai street food scene. As the aroma of garlic and chili filled the kitchen, my husband’s curiosity piqued. With each bite, he was transported back to our memorable trip to Thailand, where we indulged in street food delights every evening. Since then, Drunken Noodles have become a staple in our home, a reminder of our love for travel and culinary adventures. Even our little one eagerly devours each forkful, a testament to the dish’s universal appeal. It’s not just a meal; it’s a journey of flavors and memories that we cherish as a family.
Why This Drunken Noodles Recipe Shines: Underneath the title, “Why This Drunken Noodles Recipe Shines”:
- Authentic Flavors: Experience the true taste of Thailand with a balanced combination of oyster sauce, soy sauce, and aromatic Thai basil.
- Customizable Heat: Adjust the level of spiciness to your liking with fresh chili peppers, ensuring a dish that suits your palate perfectly.
- Versatile Protein: While chicken is traditionally used, feel free to substitute with your favorite protein or make it vegetarian by adding tofu or extra vegetables.
- Quick and Easy: This stir-fry comes together in under 30 minutes, making it a perfect weeknight dinner option for busy households.
- Restaurant-Quality Results: Impress your guests with a restaurant-worthy dish that’s made right in your own kitchen, bursting with authentic flavors and textures.
Ingredients:
- 200g (7 oz) dried rice noodles
- 2 tbsp oil (peanut, vegetable, or canola)
- 3 large cloves of garlic, minced
- 2 birds eye chili or Thai chilies, deseeded, finely chopped
- 1/2 onion, sliced
- 200g (7 oz) chicken thighs, cut into bite-size pieces (breast okay too)
- 2 tsp fish sauce (or soy sauce)
- 2 green onions, cut into 3cm (2″) pieces
- 1 cup Thai or Thai Holy Basil leaves (substitute regular basil)
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
Directions:
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a small bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, sugar, and water to make the sauce.
- Heat oil in a wok or large skillet over high heat. Add garlic and chili, and cook for 10 seconds.
- Add onion and cook for 1 minute, then add chicken and fish sauce. Stir-fry until the chicken is cooked through, about 2 minutes.
- Add green onions, cooked noodles, and the prepared sauce to the wok. Stir-fry for 1 minute, allowing the sauce to coat the noodles evenly.
- Remove from heat and immediately add Thai basil, tossing until just wilted.
- Serve hot and enjoy the vibrant flavors of these Drunken Noodles!
Notes:
- For a vegetarian version, omit the chicken or substitute with tofu or your favorite vegetables.
- Adjust the level of spiciness by adding more or fewer chili peppers according to your preference.
- Thai basil adds authentic flavor, but regular basil can be used as a substitute if unavailable.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.
