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Drunken Noodles

Drunken Noodles, also known as Pad Kee Mao, is a flavorful Thai dish that combines wide rice noodles with a medley of vegetables, protein, and an aromatic sauce. This dish is famous for its bold flavors, fresh ingredients, and a touch of spice. Perfect for a quick weeknight dinner, it’s sure to satisfy your cravings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large pot for boiling noodles
  • 1 wok or large skillet
  • 1 cutting board
  • 1 measuring spoons
  • 1 tongs or spatula
  • 4 serving plates

Ingredients
  

  • 12 oz wide rice noodles
  • 2 tablespoons vegetable oil
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 cup cooked chicken or tofu sliced (optional)
  • 3 green onions chopped
  • 2 eggs lightly beaten optional
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon chili paste or sauce adjust to taste
  • Fresh basil leaves for garnish
  • Lime wedges for serving

Instructions
 

  • Cook the wide rice noodles according to the package instructions until al dente. Drain and set aside.
  • Heat the vegetable oil in a wok or large skillet over medium-high heat.
  • Add the minced garlic and ginger to the hot oil. Sauté for about 30 seconds until fragrant.
  • Add the broccoli, red bell pepper, and snap peas. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
  • If using protein (chicken or tofu), add it to the skillet and toss to combine.
  • Push the vegetables to one side of the pan. If using eggs, pour the beaten eggs into the empty side and scramble until cooked through.
  • Add the cooked rice noodles to the skillet and pour in the soy sauce, oyster sauce, fish sauce, and chili paste. Toss everything together until well coated and heated through, about 2-3 minutes.
  • Stir in the chopped green onions and remove from heat.
  • Serve hot, garnished with fresh basil leaves and lime wedges.

Notes

Feel free to customize the vegetables and protein based on your preference.
For extra spiciness, adjust the amount of chili paste or serve with additional chili sauce.
You can also use fresh Thai basil, which adds a wonderful aroma to the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.