Flavorful Drunken Noodles (Pad Kee Mao): A Thai Street Food Favorite!

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:

1. Cook noodles according to packet directions. Drain and set aside.
2. Mix sauce ingredients in a small bowl.
3. Heat oil in a wok or large skillet over high heat.
4. Add garlic and chilies, and cook for 10 seconds, being cautious not to inhale the fumes.
5. Add onion and cook for 1 minute.
6. Add chicken and fish sauce, and fry until cooked, approximately 2 minutes.
7. Add green onion, noodles, and sauce, and cook for 1 minute until the sauce reduces and coats the noodles.
8. Remove from heat and immediately add basil, tossing until just wilted.
9. 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.