Why Make This Recipe
Thai Drunken Noodles, also known as Pad Kee Mao, is a flavorful dish that brings the heat! This recipe is loved for its spicy and savory taste, along with a variety of fresh vegetables and tender chicken. It’s perfect for a quick meal when you’re looking to spice things up. Plus, it’s easy to make and uses simple ingredients, making it ideal for a weeknight dinner.
How to Make Thai Drunken Noodles
Ingredients:
- 8 oz rice noodles
- 1 lb chicken, sliced
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1-2 tsp chili paste or fresh chilies (to taste)
- 1 cup holy basil leaves
- 2 tbsp vegetable oil
Directions:
- Cook the rice noodles according to package instructions, drain, and set aside.
- In a large wok or skillet, heat vegetable oil over medium-high heat.
- Add garlic and stir-fry for about 30 seconds until fragrant.
- Add the chicken slices and stir-fry until cooked through.
- Add mixed vegetables and stir-fry for about 2-3 minutes.
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, sugar, and chili paste. Pour this sauce into the wok and mix well.
- Add the drained rice noodles and toss everything together until the noodles are well coated in the sauce.
- Stir in the holy basil leaves until wilted.
- Serve hot and enjoy!
How to Serve Thai Drunken Noodles
Serve your Thai Drunken Noodles hot right from the skillet. You can garnish them with extra holy basil or sliced fresh chilies for an added kick. This dish goes well with lime wedges on the side for a zesty finish.
How to Store Thai Drunken Noodles
If you have leftovers, let them cool completely. Store the noodles in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet or in the microwave, adding a splash of water or extra sauce to prevent drying out.
Tips to Make Thai Drunken Noodles
- For a vegetarian version, replace chicken with tofu.
- Use fresh or frozen vegetables, whatever you have on hand.
- Adjust the level of spiciness by adding more or less chili paste according to your taste.
Variation
You can try adding shrimp or beef instead of chicken for a different flavor. You can also add more vegetables like snap peas or zucchini for extra crunch.
FAQs
Can I use different noodles?
Yes, you can use other types of noodles like egg noodles or even whole wheat noodles.
Is Pad Kee Mao always spicy?
Not necessarily! You can control the spice level by adjusting the amount of chili paste or fresh chilies you add.
Can I make this dish gluten-free?
Yes, use gluten-free soy sauce and ensure your rice noodles are also gluten-free.
Thai Drunken Noodles
Ingredients
Main Ingredients
- 8 oz rice noodles Any type of rice noodles can be used.
- 1 lb chicken, sliced You can substitute with tofu for a vegetarian option.
- 2 cups mixed vegetables (bell peppers, carrots, broccoli) Fresh or frozen vegetables can be used.
- 1 cup holy basil leaves Essential for authentic flavor.
Sauces and Seasonings
- 4 cloves garlic, minced
- 3 tbsp soy sauce Use gluten-free soy sauce for gluten-free option.
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1-2 tsp chili paste or fresh chilies (to taste) Adjust according to desired spiciness.
- 2 tbsp vegetable oil For stir-frying.
Instructions
Preparation
- Cook the rice noodles according to package instructions, drain, and set aside.
- In a large wok or skillet, heat vegetable oil over medium-high heat.
Cooking
- Add garlic and stir-fry for about 30 seconds until fragrant.
- Add the chicken slices and stir-fry until cooked through.
- Add mixed vegetables and stir-fry for about 2-3 minutes.
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, sugar, and chili paste. Pour this sauce into the wok and mix well.
- Add the drained rice noodles and toss everything together until the noodles are well coated in the sauce.
- Stir in the holy basil leaves until wilted.
Serving
- Serve hot and enjoy garnished with extra holy basil or sliced fresh chilies. Lime wedges on the side add a zesty finish.