Drunken Noodles, also known as Pad Kee Mao, is a popular Thai dish that is beloved for its bold flavors and chewy noodles. This dish combines stir-fried rice noodles with colorful vegetables and a savory sauce. The name "Drunken Noodles" suggests a dish that pairs well with a night out, but it remains delightful without any drinks involved. The beauty of this dish lies in its flexibility. You can adjust the spice level, add your favorite veggies, or even include protein like chicken, shrimp, or tofu. With its delightful mix of textures and flavors, Drunken Noodles is sure to please everyone at your table.
Why You’ll Love This Drunken Noodles
Drunken Noodles is not just easy to make; it’s also a feast for the senses. The aroma of garlic and fresh basil fills your kitchen as it cooks. The combination of tender noodles and crisp vegetables creates a perfect balance. Plus, the sauce is rich and savory with a hint of sweetness and a touch of heat. This dish is perfect for a quick weeknight dinner or a casual gathering. Once you try it, you will want to make it again and again!
How to Make Drunken Noodles
Ingredients You’ll Need
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 eggs (optional)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon chili sauce (optional)
- Fresh basil leaves
- Lime wedges for serving
Step-by-Step Directions
Cook the rice noodles according to package instructions. Drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and onion, and stir-fry for 1-2 minutes until fragrant.
Add the bell pepper and broccoli, cooking for another 3-4 minutes until slightly tender.
If using, push the vegetables to one side and crack the eggs into the skillet, scrambling them until cooked.
Add the cooked noodles to the skillet, along with the soy sauce, oyster sauce, fish sauce, sugar, and chili sauce. Toss everything together until well combined and heated through.
Stir in fresh basil leaves.
Serve with lime wedges on the side.
How to Serve Drunken Noodles
Drunken Noodles is best served hot out of the skillet. You can top each serving with extra fresh basil and a squeeze of lime for added flavor. This dish pairs well with a simple cucumber salad or spring rolls.
How to Store Drunken Noodles
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, use a skillet over medium heat, adding a bit of oil if needed, until warmed through.
Tips for the Best Drunken Noodles
For the best results, use fresh ingredients and don’t skip the basil. If you like spicy food, adjust the amount of chili sauce to your taste. It’s also helpful to have all your ingredients prepared before starting to cook, as the stir-frying happens quickly.
Recipe Variations
You can customize Drunken Noodles to your liking. Try adding other vegetables like carrots, snap peas, or bok choy. For protein, consider chicken, shrimp, or tofu. You can also experiment with different sauces to find your favorite flavor combination.
Frequently Asked Questions (FAQs)
1. Can I use other types of noodles?
Yes, you can use other types of noodles, but rice noodles are traditional for this dish.
2. Is it necessary to use eggs?
No, eggs are optional. You can skip them if you prefer a lighter dish or want a vegetarian version.
3. Can I make Drunken Noodles ahead of time?
It’s best to eat Drunken Noodles fresh for the best texture, but you can prepare the ingredients in advance and cook them when ready to serve.
Drunken Noodles
Drunken Noodles, also known as Pad Kee Mao, is a beloved Thai dish featuring bold flavors, chewy rice noodles, colorful vegetables, and a savory sauce.
- Total Time: 30 minutes
- Yield: 2 servings
Ingredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 eggs (optional)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon chili sauce (optional)
- Fresh basil leaves
- Lime wedges for serving
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and onion, and stir-fry for 1-2 minutes until fragrant.
- Add the bell pepper and broccoli, cooking for another 3-4 minutes until slightly tender.
- If using, push the vegetables to one side and crack the eggs into the skillet, scrambling them until cooked.
- Add the cooked noodles to the skillet, along with the soy sauce, oyster sauce, fish sauce, sugar, and chili sauce. Toss everything together until well combined and heated through.
- Stir in fresh basil leaves.
- Serve with lime wedges on the side.
Notes
For the best results, use fresh ingredients and don’t skip the basil. Adjust the chili sauce to your taste for spiciness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
