Description
Drunken Noodles, also known as Pad Kee Mao, is a popular Thai stir-fry dish featuring wide rice noodles, a flavorful blend of sauces, your choice of protein, fresh vegetables, and aromatic Thai basil. This quick and spicy recipe delivers a perfect balance of savory, sweet, and heat with every bite.
Ingredients
Scale
Main Ingredients
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 Thai bird chili or 1 teaspoon chili flakes (adjust to taste)
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 cup sliced baby corn or zucchini
- 1/2 cup Thai basil leaves
- 2 eggs (optional)
- 1/2 pound chicken, shrimp, or tofu, sliced
Sauce Mixture
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
To Serve
- Lime wedges
Instructions
- Prepare the noodles: Cook the wide rice noodles according to the package instructions until tender. Once cooked, rinse the noodles with cold water to stop the cooking process and set them aside to drain.
- Make the sauce: In a small bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Stir well and set aside for later use.
- Heat the wok: Place a large wok or skillet over medium-high heat and add the vegetable oil. Once heated, add the minced garlic and chili. Stir-fry for a few seconds until fragrant, being careful not to burn the garlic.
- Cook the protein: Add your choice of chicken, shrimp, or tofu to the wok. Stir-fry until the protein is fully cooked through and lightly browned. Then push everything to one side of the wok.
- Cook the eggs (optional): If using eggs, crack them into the cleared side of the wok and scramble quickly until just set.
- Add vegetables: Add sliced onion, bell pepper, and baby corn or zucchini to the wok. Stir-fry all ingredients together for 2 to 3 minutes until the vegetables are tender-crisp.
- Toss in noodles and sauce: Add the drained noodles and the prepared sauce mixture into the wok. Toss everything thoroughly to coat noodles and ingredients evenly and heat through.
- Finish with Thai basil: Turn off the heat and stir in Thai basil leaves to release their aroma without cooking them extensively.
- Serve: Plate the drunken noodles immediately and serve with lime wedges for an added fresh zing.
Notes
- For a vegetarian version, omit fish sauce and use vegetarian oyster sauce instead.
- Firm tofu works best as a plant-based protein option.
- Adjust the chili amount to suit your preferred spice level.
- Dark soy sauce gives a richer color; if unavailable, regular soy sauce can be used as a substitute.
- Use fresh Thai basil for authentic flavor—regular basil can be substituted in a pinch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
