Thai Drunken Noodles (Pad Kee Mao) is like a party in your mouth, with flavors dancing around like they’ve had one too many. Picture wide rice noodles coated in a savory sauce, mingling with fresh vegetables and aromatic basil, all harmonizing together in a delightful chaos that will make your taste buds sing. The best part? It’s perfect for any occasion, whether you’re hosting a dinner party or just need to impress your couch while you binge-watch your favorite show.
I still remember the first time I made Thai Drunken Noodles. My kitchen smelled like a Thai street market, and my friends couldn’t stop raving about it – some even suggested I should quit my day job. It’s the kind of dish that not only fills your belly but also warms your heart, making it ideal for gatherings or cozy nights in. Trust me; once you take that first bite, you’ll be hooked and craving more.
Why You'll Love This Recipe
- Thai Drunken Noodles (Pad Kee Mao) are incredibly easy to whip up at home with minimal fuss
- The explosion of flavors from the garlic, chilies, and fresh basil creates an unforgettable meal experience
- With its vibrant colors and textures, this dish is a feast for the eyes as well as the palate
- Perfect for customizing with your favorite proteins or veggies, making it versatile for any dietary preference
I vividly recall my friend’s face when I served them this dish for the first time; their eyes practically rolled back in delight!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Wide Rice Noodles: These are essential for that chewy texture; soak them according to package instructions before cooking.
Vegetable Oil: Use this to stir-fry; it has a high smoke point and won’t overpower other flavors.
Garlic: Fresh garlic adds depth; chop finely to release its aromatic oils.
Fresh Basil: Thai basil adds a unique flavor that’s slightly sweet; use it fresh for the best results.
Bell Peppers: Choose vibrant red and yellow ones for sweetness and color; slice them thinly for quick cooking.
Soy Sauce: Low-sodium soy sauce is best for controlling saltiness without sacrificing flavor.
Sriracha Sauce: This adds heat; adjust according to your spice tolerance—don’t blame me if you go overboard!
Protein of Choice: Chicken, shrimp, or tofu work wonderfully; ensure they’re cut into bite-sized pieces for even cooking.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Thai Drunken Noodles (Pad Kee Mao)
Prepare Your Ingredients: Gather all ingredients and chop vegetables and protein into bite-sized pieces. Ensure everything is ready to go before heating the pan.
Sauté Aromatics: Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and sauté until fragrant—about 30 seconds—being careful not to burn it!
Add Protein: Toss in your choice of protein next. Stir-fry until it’s cooked through and has a nice sear on the outside. This usually takes about 5-7 minutes.
Cook Vegetables: Add bell peppers and other veggies to the skillet. Stir-fry until they soften yet remain crisp—around 3-4 minutes should do nicely.
Toss in Noodles: Add soaked rice noodles along with soy sauce and Sriracha. Gently mix everything together until well combined; make sure those noodles soak up all that delicious sauce!
Add Fresh Basil: Finally, fold in fresh basil leaves just before serving. The residual heat will release their aroma but keep them vibrant—like confetti on New Year’s Eve!
Enjoy each flavorful bite while pretending you’re enjoying fine dining at home!
You Must Know
- Thai Drunken Noodles (Pad Kee Mao) are best enjoyed fresh for maximum flavor and texture
- The unique combination of spices and vegetables creates a delightful aroma that fills your kitchen and home
- Don’t forget to serve with lime wedges for an extra zesty kick
Perfecting the Cooking Process
Start by cooking the noodles first, then stir-fry the veggies and proteins before mixing everything together. This ensures that each ingredient shines in the dish.
Add Your Touch
Feel free to swap out protein options like chicken or tofu, or add extra vegetables such as bell peppers or broccoli. Customize it according to your taste preferences.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat on medium heat in a skillet, adding a splash of water if needed to prevent drying out.
Chef's Helpful Tips
- For perfect Thai Drunken Noodles, always use wide rice noodles for optimal texture
- Avoid overcooking them to keep that delightful chewiness intact
- Fresh herbs elevate the dish—don’t skip them!
- They add brightness and flavor that make all the difference
Cooking Thai Drunken Noodles has become my go-to weeknight meal; every time, my friends rave about it! It’s always a hit at dinner parties, too!
FAQ
What’s the best way to ensure my noodles don’t stick?
Use plenty of water when boiling and rinse them under cold water post-cooking.
Can I make Thai Drunken Noodles vegetarian?
Absolutely! Just replace meat with tofu and use vegetable broth for added flavor.
How spicy should I make my Drunken Noodles?
Adjust the spice level based on your preference; start with a little chili paste and increase gradually.
Thai Drunken Noodles (Pad Kee Mao)
Thai Drunken Noodles (Pad Kee Mao) is a vibrant and flavorful stir-fry that brings the energy of Thai street food right to your kitchen. Featuring chewy wide rice noodles, fresh vegetables, and aromatic basil, this dish bursts with savory goodness and a hint of spice. Perfect for weeknight dinners or entertaining guests, it’s a quick yet impressive meal that will have everyone coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Ingredients
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 cup fresh Thai basil leaves
- 1 cup bell peppers, sliced (red and yellow)
- 3 tbsp low-sodium soy sauce
- 1 tbsp Sriracha sauce (adjust to taste)
- 8 oz protein of choice (chicken, shrimp, or tofu), cubed
Instructions
- Prepare the noodles according to package instructions; set aside.
- In a large skillet, heat vegetable oil over medium-high heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Add the protein of choice; stir-fry until cooked through (5-7 minutes).
- Incorporate the bell peppers and other vegetables; stir-fry until tender yet crisp (3-4 minutes).
- Add the soaked rice noodles along with soy sauce and Sriracha; mix well to combine.
- Fold in fresh basil just before serving to preserve its vibrant flavor.
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Customize with your favorite veggies like broccoli or zucchini. To make it vegetarian, simply substitute meat with tofu. Serve with lime wedges for an extra zesty kick.
