Drunken Noodles Recipe, also known as Pad Kee Mao, is a classic Thai dish renowned for its bold flavors, vibrant colors, and tantalizing aroma. This beloved dish combines wide rice noodles with fresh vegetables, aromatic herbs, and a medley of savory and spicy seasonings. Despite the name, there’s no alcohol in the recipe—it’s thought to have earned the name because it pairs exceptionally well with a cold drink or was a late-night favorite for those who indulged. Whether you’re a fan of Thai cuisine or new to its rich tapestry of flavors, this dish is a must-try.
Ingredients:
For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar (brown sugar preferred)
- 1 teaspoon white vinegar
For the noodles:
- 8 ounces wide rice noodles (fresh or dried; soak or cook according to package instructions)
- 2 tablespoons vegetable oil
- 4-5 garlic cloves, minced
- 2-3 Thai bird’s eye chilies, finely chopped (adjust to taste)
- 200 grams chicken, shrimp, or tofu (optional, based on preference)
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 small handful of Thai basil leaves (preferably holy basil)
- 1 cup broccoli florets or Chinese broccoli (gai lan), chopped
- 2 eggs, lightly beaten
- 2-3 scallions, chopped (optional, for garnish)
Preparation:
Step1: Prepare the Sauce
- In a small bowl, mix together soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar, and vinegar.
- Stir until the sugar dissolves completely. Set aside.
Step2: Prepare the Noodles
- If using dried noodles, soak them in hot water for about 15-20 minutes or cook as per the package instructions. Drain and set aside.
- Ensure the noodles are pliable but not overly soft, as they will continue to cook in the pan.
Step3: Stir-fry the Aromatics
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Step4: Cook the Protein
- Add your choice of chicken, shrimp, or tofu to the wok.
- Stir-fry for 2-3 minutes until cooked through. Remove and set aside if you need extra room in the wok.
Step5: Add the Vegetables
- Add onions, broccoli, and red bell pepper to the wok. Stir-fry for 2-3 minutes until slightly tender but still crisp.
Step6: Incorporate the Eggs
- Push the vegetables to one side of the wok and pour in the beaten eggs.
- Let the eggs set slightly, then scramble them into small pieces.
Step7: Toss in the Noodles and Sauce
- Add the prepared noodles to the wok along with the cooked protein.
- Pour the sauce over the noodles and toss everything together, ensuring the noodles are evenly coated with the sauce.
Step8: Finish with Basil
- Add the Thai basil leaves and stir-fry for another minute until the basil wilts and the flavors meld together.
Variations:
- Vegetarian/Vegan Option: Replace fish sauce with soy sauce or a vegan fish sauce alternative. Use tofu or tempeh as the protein.
- Seafood Delight: Add shrimp, squid, or scallops for a seafood twist.
- Low-Carb Option: Substitute rice noodles with zucchini noodles or shirataki noodles.
- Extra Veggies: Feel free to add mushrooms, snap peas, or carrots for additional texture and flavor.
Cooking Notes:
- Spice Level: Adjust the number of chilies based on your heat tolerance. Removing the seeds will make the dish less spicy.
- Timing: Prepare all your ingredients before cooking, as stir-frying happens quickly.
- Noodles: Over-soaked noodles can become mushy. Keep an eye on their texture while cooking.
Serving Suggestions:
- Serve Drunken Noodles hot, garnished with chopped scallions and extra Thai basil leaves.
- Pair it with a refreshing cucumber salad or a side of spring rolls.
- Enjoy it with a cold beer or iced Thai tea for an authentic Thai dining experience.
Tips:
- Use a high-powered burner or stovetop to achieve the “wok hei” (breath of the wok) flavor.
- Cut all vegetables into uniform sizes to ensure even cooking.
- Taste and adjust the seasoning after adding the sauce—balance is key in Thai cuisine.
- For an extra smoky flavor, slightly char the noodles before tossing them with the sauce.
Prep Time:
15 minutes
Cooking Time:
15 minutes
Total Time:
30 minutes
Nutritional Information (Per Serving):
- Calories: 450-500 (depending on protein and oil used)
- Protein: 20g
- Carbohydrates: 60g
- Fat: 15g
- Sodium: 900mg
FAQs About Drunken Noodles Recipe
Q: Can I make this dish gluten-free?
Yes! Use gluten-free soy sauce and tamari, and ensure the oyster sauce and fish sauce are labeled gluten-free.
Q: What is the best type of basil for this dish?
Holy basil (krapow) is ideal for Drunken Noodles, but if unavailable, Thai basil or even sweet basil can be used.
Q: Can I prepare this dish ahead of time?
The sauce can be prepared ahead, but the noodles are best cooked fresh to maintain their texture.
Q: What if I can’t find wide rice noodles?
You can substitute them with fettuccine or linguine pasta for a similar texture.
Q: Is this dish always spicy?
While traditionally spicy, you can adjust the chili content to suit your preference.
Conclusion
Drunken Noodles Recipe (Pad Kee Mao) is a delightful dish that brings together the essence of Thai street food in a single bowl. Its irresistible combination of spicy, savory, and slightly sweet flavors, paired with tender noodles and fresh vegetables, makes it a crowd-pleaser. With its versatility and quick preparation, this recipe is perfect for a weeknight dinner or a special weekend treat. Try it today and experience a taste of Thailand in your own kitchen!
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Drunken Noodles Recipe (Pad Kee Mao)
- Total Time: 30 minutes
Ingredients
Ingredients:
For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar (brown sugar preferred)
- 1 teaspoon white vinegar
For the noodles:
- 8 ounces wide rice noodles (fresh or dried; soak or cook according to package instructions)
- 2 tablespoons vegetable oil
- 4–5 garlic cloves, minced
- 2–3 Thai bird’s eye chilies, finely chopped (adjust to taste)
- 200 grams chicken, shrimp, or tofu (optional, based on preference)
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 small handful of Thai basil leaves (preferably holy basil)
- 1 cup broccoli florets or Chinese broccoli (gai lan), chopped
- 2 eggs, lightly beaten
- 2–3 scallions, chopped (optional, for garnish)
Instructions
Preparation:
Step1: Prepare the Sauce
- In a small bowl, mix together soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar, and vinegar.
- Stir until the sugar dissolves completely. Set aside.
Step2: Prepare the Noodles
- If using dried noodles, soak them in hot water for about 15-20 minutes or cook as per the package instructions. Drain and set aside.
- Ensure the noodles are pliable but not overly soft, as they will continue to cook in the pan.
Step3: Stir-fry the Aromatics
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Step4: Cook the Protein
- Add your choice of chicken, shrimp, or tofu to the wok.
- Stir-fry for 2-3 minutes until cooked through. Remove and set aside if you need extra room in the wok.
Step5: Add the Vegetables
- Add onions, broccoli, and red bell pepper to the wok. Stir-fry for 2-3 minutes until slightly tender but still crisp.
Step6: Incorporate the Eggs
- Push the vegetables to one side of the wok and pour in the beaten eggs.
- Let the eggs set slightly, then scramble them into small pieces.
Step7: Toss in the Noodles and Sauce
- Add the prepared noodles to the wok along with the cooked protein.
- Pour the sauce over the noodles and toss everything together, ensuring the noodles are evenly coated with the sauce.
Step8: Finish with Basil
- Add the Thai basil leaves and stir-fry for another minute until the basil wilts and the flavors meld together.
Notes
Cooking Notes:
- Spice Level: Adjust the number of chilies based on your heat tolerance. Removing the seeds will make the dish less spicy.
- Timing: Prepare all your ingredients before cooking, as stir-frying happens quickly.
- Noodles: Over-soaked noodles can become mushy. Keep an eye on their texture while cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450-500 (depending on protein and oil used)
- Sodium: 900mg
- Fat: 15g
- Carbohydrates: 60g
- Protein: 20g