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Drunken Noodles (Pad Kee Mao)
Drunken Noodles, or Pad Kee Mao, is a beloved Thai stir-fried noodle dish that tantalizes the taste buds with its perfect balance of spicy, savory, and aromatic flavors. Named for its supposed ability to cure a hangover, this dish features wide rice noodles stir-fried with vibrant vegetables, fresh herbs, and your choice of protein, all enveloped in a rich sauce. The addition of Thai basil adds a fragrant touch that elevates the entire dish, making it a favorite among both locals and visitors alike.
Ingredients
- Rice noodles
- 8 oz
- Vegetable oil
- 2 tablespoons
- Garlic
- 4 cloves, minced
- Thai chili peppers
- 2-3, sliced (adjust to taste)
- Chicken or shrimp
- 1 lb, sliced or peeled
- Onion
- 1 medium, sliced
- Bell peppers
- 1 cup, sliced (mixed colors preferred)
- Basil leaves
- 1 cup, thai basil preferred
- Brown sugar
- 1 tablespoon
- Soy sauce
- 2 tablespoons
- Oyster sauce
- 1 tablespoon
- Fish sauce
- 1 tablespoon
- Lime
- 1, cut into wedges for serving
Instructions
- Start by cooking the rice noodles according to the package instructions. Drain and set aside, ensuring they retain some firmness.
- In a large pan or wok, heat the vegetable oil over medium-high heat until shimmering.
- Add the minced garlic and sliced Thai chili peppers to the pan. Stir-fry for about 1 minute until fragrant, being careful not to burn the garlic.
- Introduce the chicken or shrimp to the pan and stir-fry until fully cooked, about 3-5 minutes depending on the protein used.
- Next, add the sliced onion and bell peppers to the pan. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
- In a small bowl, mix together the fish sauce, oyster sauce, soy sauce, and brown sugar until well combined. Pour this sauce mixture into the pan and stir to coat all the ingredients evenly.
- Gently fold in the cooked rice noodles, tossing everything together until well combined and heated through.
- Add the fresh basil leaves and stir-fry for an additional minute, just until the basil wilts and releases its aromatic fragrance.
- Remove from heat and serve the drunken noodles hot, garnished with lime wedges for an extra burst of freshness.
Tips
- Feel free to customize this dish by adding other vegetables like broccoli or carrots.
- For a vegetarian version, replace the chicken or shrimp with tofu and use a vegetarian oyster sauce.
- Adjust the level of spiciness by increasing or decreasing the number of Thai chili peppers.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 15 minutes Calories: 450 Fat: 15g Carbs: 60g Protein: 25g Sodium: 800mg Sugar: 5g
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