Description
Drunken Noodles (Pad Kee Mao) are a bold, fiery Thai stir-fry that combines wide rice noodles with a savory-spicy sauce, aromatic basil, and your choice of protein. Originating from Thai street vendors, this dish is designed for those who crave something exciting and flavorful. Despite its name, it contains no alcohol—just an intense mix of heat, sweetness, and umami that wakes up your taste buds!
Ingredients
For the Noodles:
- 8 oz wide rice noodles
For the Stir-Fry:
- 2 tablespoons sesame oil (or canola oil)
- 2 shallots, chopped
- 2 carrots, thinly sliced
- 1 large chicken breast, chopped (or shrimp or tofu)
- 3 large cloves garlic, minced
- ½ teaspoon fresh minced ginger
- 1 zucchini, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 green onions, chopped
- 1 roma tomato, sliced
- 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped
For the Sauce:
- 3 tablespoons oyster sauce
- ⅓ cup low-sodium soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 2 tablespoons water
- 1 teaspoon Thai red chili paste (adjust to taste, or substitute with sriracha or crushed red pepper flakes)
Instructions
Prepare the Noodles:
- Cook the rice noodles according to package instructions. Drain, rinse with water, and set aside.
Make the Sauce:
- In a small bowl, mix all sauce ingredients together and set aside.
Stir-Fry the Ingredients:
- Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add shallots and carrots, stir-frying for 2 minutes.
- Add another tablespoon of oil and cook the chicken (or protein of choice), seasoning with black pepper. Stir-fry until fully cooked.
- Add garlic and ginger, cooking for 10 seconds. Toss in the bell pepper, zucchini, tomatoes, and the white parts of the green onions. Sauté for another 2 minutes.
Bring It All Together:
- Add the cooked noodles to the pan and pour in the prepared sauce. Toss well, allowing the noodles to absorb the flavors. Cook for a few minutes until everything is warmed through.
- Remove from heat and stir in the fresh Thai basil leaves.
Serve and Enjoy:
- Serve immediately, garnished with the remaining green onions. For extra heat, drizzle with additional chili sauce or sriracha.
Notes
- Heat Level: Adjust the chili paste or sriracha according to your spice preference.
- Protein Variations: Substitute the chicken with shrimp, tofu, or beef.
- Vegetable Variations: Add vegetables like baby corn, snap peas, broccoli, or mushrooms to customize the dish.
- Gluten-Free Option: Use gluten-free soy sauce and oyster sauce alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Stir-Fry, Thai
- Method: Stir-frying
- Cuisine: Thai