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
Scale
- 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.