Why Make This Recipe
Street-Style Thai Drunken Noodles, or Pad Kee Mao, is a fantastic dish that combines bold flavors and colorful ingredients. It’s easy to make and comes together quickly, making it perfect for a weeknight dinner or a fun gathering with friends. The balance of spices, savory sauces, and fresh vegetables in this dish will transport your taste buds straight to the streets of Thailand. Plus, it’s customizable, so you can add your favorite protein or adjust the heat level as you like!
How to Make Street-Style Thai Drunken Noodles
Ingredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1-2 Thai bird’s eye chilies, sliced (adjust for spice preference)
- 1 cup mixed vegetables (e.g., bell peppers, carrots, broccoli)
- 1 cup protein of choice (chicken, shrimp, tofu)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Fresh basil leaves for garnish
Directions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the minced garlic and sliced chilies, stir-frying for about 30 seconds until fragrant.
- Add the mixed vegetables and protein, cooking for 3-5 minutes until the protein is cooked through.
- Add the cooked noodles to the skillet.
- In a small bowl, mix the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the noodles and toss everything together until well combined.
- Stir-fry for an additional 2-3 minutes, ensuring the noodles are heated through.
- Serve garnished with fresh basil leaves.
How to Serve Street-Style Thai Drunken Noodles
Serve the Thai Drunken Noodles hot, straight from the skillet. Garnish with fresh basil leaves to add a pop of color and flavor. You can also serve it with lime wedges on the side for an extra zing. This dish is great on its own or accompanied by a refreshing salad.
How to Store Street-Style Thai Drunken Noodles
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or a bit of oil to a skillet and warm the noodles over medium heat until heated through. This will keep them from drying out.
Tips to Make Street-Style Thai Drunken Noodles
- Soak the rice noodles in hot water instead of boiling them for an easier preparation step.
- Adjust the spice level by using more or fewer chilies according to your taste.
- Feel free to swap in your favorite vegetables or protein to make this dish your own.
Variation
You can easily change the protein in this dish. Try swapping chicken for shrimp, or use tofu for a vegetarian option. You can also add other vegetables like snap peas or baby corn for extra crunch.
FAQs
Can I use regular noodles instead of rice noodles?
Yes, you can use regular wheat noodles. Just cook them according to the package instructions.
Is this dish gluten-free?
To make it gluten-free, ensure that your soy sauce and oyster sauce are gluten-free varieties.
Can I make this ahead of time?
It’s best to eat it fresh, but you can prepare the ingredients ahead of time and cook it when you are ready to serve.
Thai Drunken Noodles
Ingredients
Noodles and Base Ingredients
- 8 oz rice noodles Use flat rice noodles.
- 2 tablespoons vegetable oil For stir-frying.
- 3 cloves garlic, minced Fresh garlic for best flavor.
- 1-2 pieces Thai bird’s eye chilies, sliced Adjust for preferred spice level.
- 1 cup mixed vegetables (e.g., bell peppers, carrots, broccoli) Use any combination of your favorite veggies.
- 1 cup protein of choice (chicken, shrimp, tofu) Choose based on dietary preferences.
Sauce Ingredients
- 3 tablespoons soy sauce Use gluten-free if needed.
- 1 tablespoon oyster sauce Use gluten-free version if necessary.
- 1 tablespoon fish sauce
- 1 teaspoon sugar
Garnish
- to taste fresh basil leaves For garnish.
Instructions
Preparation
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
Cooking
- Add the minced garlic and sliced chilies, stir-frying for about 30 seconds until fragrant.
- Add the mixed vegetables and protein, cooking for 3-5 minutes until the protein is cooked through.
- Add the cooked noodles to the skillet.
- In a small bowl, mix the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the noodles and toss everything together until well combined.
- Stir-fry for an additional 2-3 minutes, ensuring the noodles are heated through.
Serving
- Serve garnished with fresh basil leaves.