Thai Drunken Noodles (Pad Kee Mao)

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Thai Drunken Noodles, also known as Pad Kee Mao, are a spicy and flavorful dish that you can easily make at home. This popular Thai street food is ready in just 16 minutes, perfect for a quick weeknight meal. You’ll love the bold flavors of garlic, chili, and Thai basil combined with tender chicken and chewy rice noodles.

Get ready for a taste explosion! This recipe uses a mix of light and dark soy sauce, oyster sauce, and fish sauce to create a rich and savory sauce. The heat from the Thai chilies gives the dish its signature kick. Don’t worry if you can’t handle too much spice – you can adjust the amount of chili to suit your taste buds.

Exact Ingredients List

Here’s what you’ll need to make these tasty Thai Drunken Noodles:

Noodles:

• 7 oz (200g) wide dried rice noodles

Stir Fry:

• 2 tbsp oil (peanut, vegetable, or canola)
• 3 large garlic cloves, minced
• 2 birds eye or Thai chillies, deseeded and finely chopped
• 1/2 onion, sliced
• 7 oz (200g) chicken thighs, cut into bite-size pieces
• 2 tsp fish sauce (or soy sauce)
• 2 green onions, cut into 2″ pieces
• 1 cup Thai basil leaves (or regular basil)

Sauce:

• 3 tbsp oyster sauce
• 1 1/2 tbsp light soy sauce
• 1 1/2 tbsp dark soy sauce
• 2 tsp sugar
• 1 tbsp water

Make sure you have all these ingredients ready before you start cooking. The stir-fry process is quick, so being prepared is key!

Instructions

Get all your ingredients ready before you start cooking. This dish moves fast!

Cook the noodles according to the package. While they cook, mix up the sauce in a small bowl.

Heat oil in a wok over high heat. Toss in garlic and chili for 10 seconds. Be careful not to breathe in the spicy fumes!

Add onion and cook for 1 minute. Then add chicken and fish sauce. Fry for about 2 minutes until the chicken is cooked.

Toss in green onions, noodles, and sauce. Cook for 1 minute, stirring to coat everything.

Take the wok off the heat. Add basil and give it a quick toss until it wilts. Serve your drunken noodles right away while they’re hot and fresh!

Remember, you want some char on the noodles for authentic flavor. Let them sit for 15-20 seconds at a time without stirring to get that nice charred effect.

Enjoy your spicy Thai treat! Don’t forget to add a lime wedge on the side for an extra burst of flavor.

Possible Substitutes List

Can’t find all the ingredients for Thai Drunken Noodles? No worries! Here are some easy swaps you can use:

Noodles:

• Wide rice noodles: Use fettuccine or linguine
• Thin rice noodles: Try spaghetti or angel hair pasta

Protein:

• Chicken: Swap for shrimp, tofu, or sliced beef

Veggies:

• Onion: Replace with shallots or leeks
• Green onions: Use chives or extra regular onion

Herbs & Spices:

• Thai basil: Regular basil works too
• Bird’s eye chilis: Substitute with red pepper flakes

Sauces:

• Fish sauce: Use extra soy sauce
• Oyster sauce: Try hoisin sauce or mushroom-flavored soy sauce
• Dark soy sauce: Mix regular soy sauce with a bit of molasses

Remember, these swaps might change the flavor a bit, but your noodles will still be tasty! Feel free to adjust amounts to suit your taste.

How To Make It Diabetes-Friendly

To make this tasty dish more diabetes-friendly, you can make a few simple swaps. Use whole grain rice noodles instead of regular ones. They have more fiber, which helps slow down sugar absorption.

Cut back on the sugar in the sauce. Try using just 1 teaspoon instead of 2. You can add a dash of stevia for extra sweetness if needed.

Load up on veggies! Add bell peppers, broccoli, or snap peas. More veggies mean more nutrients and fiber.

Choose chicken breast over thighs. It’s leaner and has less fat. Cut it into small pieces so it cooks fast.

Watch your portion size. Stick to about 1 cup of the finished dish. Pair it with a big side salad to feel full without extra carbs.

Here’s a quick list of swaps:
• Whole grain rice noodles
• 1 tsp sugar + stevia
• Extra veggies
• Chicken breast
• Smaller portion

These changes can help keep your blood sugar steady while you enjoy this yummy Thai dish. Remember to check with your doctor about how it fits into your meal plan.

Tips, Tricks & Storing

Prep all ingredients before you start cooking. This dish moves fast, so have everything ready to go.

Use wide rice noodles for the best texture. Soak them in hot water until just pliable, not fully cooked.

Don’t skimp on the basil – it’s key to the flavor. If you can’t find Thai basil, regular basil works too.

Adjust the spice level to your taste. Remove the seeds from the chilies for less heat, or add more for extra kick.

Cook on high heat to get that authentic wok flavor. Your pan should be smoking hot before you add the oil.

Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water.

For meal prep, keep the noodles and stir-fry separate. Combine when reheating to prevent mushy noodles.

Try these protein swaps:

• Tofu (firm, cubed)
• Shrimp
• Sliced beef

Add veggies like bell peppers or broccoli for extra nutrition. Toss them in with the onions.

Serve with lime wedges for a fresh, zesty touch. A sprinkle of crushed peanuts adds nice crunch too!