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Drunken Noodles, known as Pad Kee Mao in Thailand, is a beloved dish that transports you straight to the bustling streets of Bangkok with every bite. This dish is famed not just for its bold flavors but also for its vibrant colors and delightful textures. Traditionally served as a late-night meal for those looking to cure their hangover, Drunken Noodles have become a staple in Thai cuisine, celebrated both locally and internationally.

Drunken Noodles (Pad Kee Mao)

Get ready to savor the rich flavors of Drunken Noodles Delight! This easy-to-follow recipe combines wide rice noodles with a medley of colorful veggies like red bell pepper, baby corn, and broccoli, along with your choice of chicken, shrimp, or tofu. Tossed together in a flavorful sauce with Thai basil and a squeeze of lime, these noodles are perfect for a quick weeknight dinner or a fun gathering. Spice it up to your liking and enjoy a tasty, homemade meal in just 45 minutes!
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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 chopped (adjust for spice)

1 red bell pepper, sliced

1 cup Thai basil leaves

1 cup baby corn, halved

1 cup broccoli florets

1 cup green beans, trimmed and cut into pieces

1 cup chicken, shrimp, or tofu (cubed)

3 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 tablespoon dark soy sauce

1 teaspoon sugar

Juice of 1 lime

Salt and pepper to taste

Instructions
 

Prepare the Noodles: Soak the rice noodles in hot water for about 30 minutes, or until soft. Drain and set aside.

    Heat the Wok: In a large wok or skillet, heat the vegetable oil over medium-high heat.

      Sauté Aromatics: Add the minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant.

        Cook Protein: Add the chicken (or shrimp/tofu) and stir-fry until cooked through, about 3-5 minutes.

          Add Vegetables: Toss in the sliced red bell pepper, baby corn, broccoli, and green beans. Stir-fry for another 3-4 minutes until tender yet crisp.

            Combine with Noodles: Add the drained noodles to the wok. Pour in the soy sauce, oyster sauce (if using), dark soy sauce, sugar, and lime juice. Toss everything together gently but thoroughly to ensure the noodles are coated evenly.

              Add Basil: Once everything is well combined, remove from heat and stir in the Thai basil leaves until wilted.

                Season: Taste and adjust the seasoning with salt, pepper, or additional lime juice as desired.

                  Serve: Plate your drunken noodles and enjoy immediately, garnishing with extra lime wedges if desired.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 4