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Drunken Noodles, or Pad Kee Mao as it's known in Thailand, is a beloved dish that has captured the hearts and palates of food enthusiasts around the globe. This stir-fried noodle dish is renowned for its vibrant flavors, bold spices, and the perfect balance of textures, making it a staple in Thai cuisine and a popular choice for both restaurant-goers and home cooks. The name "Drunken Noodles" is often said to have originated from the notion that the dish is so flavorful that it could revive someone who has overindulged in drink, but it also reflects the cooking style that encourages a bit of boldness and creativity in the kitchen.

Drunken Noodles (Pad Kee Mao)

Discover the bold flavors of Spicy Drunken Noodles Delight! This quick and easy recipe features wide rice noodles stir-fried with vibrant veggies like bell peppers, zucchini, and broccoli, along with your choice of protein for a hearty meal. Finished off with fragrant Thai basil and a spicy kick from bird's eye chilies, it's a perfect dish for spice lovers. Ready in just 30 minutes, enjoy a taste of Thailand from your kitchen!
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Ingredients
  

8 oz wide rice noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1-2 Thai bird's eye chilies, finely sliced (adjust for spice preference)

1 cup bell pepper, sliced (use a mix of red, yellow, and green)

1 cup zucchini, julienned

1 cup fresh basil leaves (Thai basil preferred)

1 cup broccoli florets

1 tablespoon oyster sauce

2 tablespoons soy sauce

1 tablespoon dark soy sauce

1 tablespoon fish sauce

1 tablespoon sugar

Optional: 1 small onion, sliced

Optional: protein of choice (chicken, shrimp, or tofu)

Instructions
 

Prepare the Noodles: Cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking, then set aside.

    Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced bird's eye chilies, sautéing for about 30 seconds until fragrant.

      Add Protein and Vegetables: If using protein, add it now and cook until browned and cooked through. Then, toss in the bell pepper, zucchini, broccoli, and optional onion. Stir-fry for about 2-3 minutes until vegetables are tender but still crisp.

        Combine Everything: Add the cooked rice noodles to the skillet along with the oyster sauce, soy sauce, dark soy sauce, fish sauce, and sugar. Toss everything together, ensuring the sauce coats the noodles and vegetables evenly.

          Finish with Basil: Add the fresh basil leaves and stir everything together for another minute until the basil is wilted and fragrant.

            Serve: Remove from heat, plate your Drunken Noodles, and garnish with additional basil if desired. Enjoy!

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 2-3 |