Description
Drunken Noodles, or Pad Kee Mao, is a popular Thai stir-fried noodle dish known for its bold flavors, featuring wide rice noodles tossed with vegetables, meat or tofu, Thai basil, and a savory-spicy sauce.
Ingredients
Units
Scale
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 Thai chilies, finely chopped (adjust to taste)
- 1/2 lb chicken, beef, shrimp, or tofu, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1/2 cup baby corn (optional)
- 1/2 cup Thai basil leaves
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tbsp fish sauce (or soy sauce for vegetarian version)
- 1 tsp dark soy sauce
- 1 tsp sugar
Instructions
- Soak rice noodles in warm water until softened, then drain and set aside.
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar to make the sauce.
- Heat oil in a large pan or wok over medium-high heat.
- Add garlic and Thai chilies, stir-fry for 30 seconds until fragrant.
- Add protein of choice and cook until done.
- Add onion, bell pepper, and baby corn. Stir-fry for 2-3 minutes.
- Add the noodles and pour in the sauce. Toss everything to combine and heat through.
- Stir in Thai basil leaves and cook for another 30 seconds.
- Remove from heat and serve immediately.
Notes
- Adjust spice level by using more or fewer chilies.
- Use gluten-free soy sauce for a gluten-free version.
- Best served immediately while hot and fresh.
- Can be made vegetarian or vegan by omitting fish sauce and using tofu.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
