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Thai Drunken Noodles

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Thai Drunken Noodles (Pad Kee Mao) is a flavorful, spicy stir-fry with wide rice noodles, fresh vegetables, and an aromatic sauce. This bold dish is quick to prepare and packed with savory, zesty flavors. Customize it with your favorite protein or make it vegetarian for a healthy and satisfying meal.

Ingredients

For the Stir-Fry:

  • 8 oz wide rice noodles (or any preferred noodle)

  • 1 tablespoon vegetable oil

  • 2 cloves garlic, minced

  • 1 small onion, sliced

  • 1 red bell pepper, sliced

  • 1 cup baby corn, sliced (optional)

  • 1/2 cup Thai basil leaves (or regular basil)

  • 1/2 cup sliced mushrooms (optional)

  • 1/2 cup protein (chicken, beef, shrimp, tofu – optional)

For the Sauce:

  • 2 tablespoons soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon brown sugar

  • 1 tablespoon lime juice

  • 1-2 teaspoons chili paste (adjust to heat preference)

  • 1 teaspoon rice vinegar

Instructions

  • Cook the Noodles:

    • Cook the rice noodles according to package instructions. Drain and set aside.

  • Make the Sauce:

    • In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, lime juice, chili paste, and rice vinegar. Set aside.

  • Sauté the Vegetables:

    • Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and sauté for 1 minute until fragrant.

    • Add the onion, bell pepper, and mushrooms (if using) to the skillet. Stir-fry for 2-3 minutes, or until the vegetables are tender but still crisp.

  • Add Protein:

    • If using a protein (chicken, beef, shrimp, or tofu), add it to the pan and stir-fry until cooked through, about 4-5 minutes for chicken or shrimp.

  • Combine Noodles and Sauce:

    • Add the cooked rice noodles to the skillet with the vegetables and protein. Pour the sauce over the noodles and toss everything together to coat evenly.

    • Stir-fry for another 2-3 minutes until the noodles are heated through and the sauce is absorbed.

  • Finish with Basil:

    • Add the basil leaves and give everything one final toss. Remove from heat.

  • Serve:

    • Serve immediately, garnished with additional basil or chili if desired

Notes

Vegetarian/Vegan Version: Substitute the fish sauce and oyster sauce with soy sauce, and use tofu or tempeh as the protein for a plant-based version.Add More Heat: If you like extra spice, increase the amount of chili paste or add sliced fresh chilies to the stir-fry.Add More Vegetables: You can include vegetables like zucchini, broccoli, or carrots for extra crunch and flavor.Gluten-Free Version: Use tamari or gluten-free soy sauce to make this dish gluten-free.Curry Drunken Noodles: Add a tablespoon of Thai red curry paste to the sauce for a rich, aromatic twist.

Find it online: https://cookibly.com/thai-drunken-noodles/