Teresa's Recipes
Garlic Drunken Noodles (Pad Kee Mao)
Indulge in the vibrant and aromatic flavors of Garlic Drunken Noodles, or Pad Kee Mao, a beloved dish hailing from the bustling streets of Thailand. This tantalizing stir-fry features wide rice noodles that soak up a delightful blend of savory sauces, fresh vegetables, and aromatic garlic. The addition of Thai basil provides a fragrant herbaceousness, while red pepper flakes add an exciting kick that will awaken your taste buds. Perfect for a late-night snack or a satisfying meal any time, this dish embodies the essence of Thai culinary culture, where bold flavors and fresh ingredients come together in a harmonious dance.
Ingredients
- 8 ounces Wide rice noodles
- 2 tablespoons Vegetable oil
- 4 cloves, minced Garlic
- 1, sliced Red bell pepper
- 4, chopped Green onions
- 2 Eggs
- 2 tablespoons Fish sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 1 cup, loosely packed Thai basil leaves
- 1 teaspoon, or to taste Red pepper flakes
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 450
- Fat: 18g
- Carbs: 60g
- Protein: 12g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Cook the wide rice noodles according to the package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
- In a large skillet or wok, heat the vegetable oil over medium heat. Once hot, add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
- Add the sliced red bell pepper and chopped green onions to the pan. Cook for 2-3 minutes until the vegetables are softened but still retain their vibrant colors.
- Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the cooked noodles to the skillet, along with the fish sauce, oyster sauce, soy sauce, and sugar. Stir well to combine all the ingredients, ensuring the noodles are evenly coated with the sauce.
- Fold in the Thai basil leaves and red pepper flakes, cooking for an additional minute until the basil is wilted and aromatic.
- Serve the Garlic Drunken Noodles hot, garnished with extra basil leaves and a sprinkle of red pepper flakes for an added kick.
Tips
- Feel free to add your choice of protein, such as shrimp, chicken, or tofu, to make the dish heartier.
- If you prefer a milder version, reduce the amount of red pepper flakes or omit them altogether.
- For a gluten-free option, substitute soy sauce with tamari or a gluten-free soy sauce alternative.