Thai Drunken Noodles (Pad Kee Mao)

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Thai Drunken Noodles, also known as Pad Kee Mao, are a spicy, flavorful dish you’ll love. These stir-fried rice noodles are packed with chicken, veggies, and a savory sauce that will make your taste buds dance.

You can whip up this tasty meal in no time. It’s perfect for a quick weeknight dinner or when you’re craving some Thai food at home. Get ready to impress your friends and family with your cooking skills!

Exact Ingredients (Pad Kee Mao)

To make delicious Thai Drunken Noodles, you’ll need these key ingredients:

• Wide rice noodles
• Protein (chicken, shrimp, or tofu)
• Garlic
• Thai basil leaves
• Red chili peppers
• Vegetables (like bell peppers and onions)

For the sauce, gather:

• Fish sauce
• Soy sauce
• Oyster sauce
• Sugar

You’ll also want to have some cooking oil on hand.

The star of the dish is Thai basil, which gives Pad Kee Mao its unique flavor. If you can’t find Thai basil, regular basil can work in a pinch.

For the noodles, look for wide, flat rice noodles. These soak up the sauce nicely and give the dish its signature texture.

Choose your favorite protein – chicken is popular, but shrimp or tofu are tasty options too.

Don’t forget the veggies! Bell peppers and onions are common, but feel free to add other vegetables you enjoy.

With these ingredients ready, you’re all set to whip up some mouthwatering Pad Kee Mao in your own kitchen!

Instructions

Get ready to make some tasty Thai drunken noodles! First, soak your rice noodles according to the package directions. They should be soft but not mushy.

Heat some oil in a wok or large skillet over medium-high heat. Toss in minced garlic and sliced chili peppers. Stir-fry for about 20 seconds until fragrant.

Add your protein of choice – chicken, shrimp, or tofu work great. Cook until it’s almost done. Push everything to one side of the pan.

Crack an egg into the empty space and scramble it quickly. Mix it with the other ingredients.

Drain your noodles and add them to the pan. Pour in the sauce you prepared earlier. Toss everything together, making sure the noodles are well-coated.

Let the noodles sit for 15-20 seconds without stirring. This helps them get a bit charred. Flip and repeat a couple of times.

Finally, toss in some fresh Thai basil leaves. Give it a quick stir until the basil wilts. Your drunken noodles are ready to serve!

Plate up your noodles and add a lime wedge on the side. Enjoy your homemade Pad Kee Mao while it’s hot and fresh!

Tips, Tricks & Storing

Soak your rice noodles in hot water for 15-20 minutes before cooking. This softens them perfectly without making them mushy.

Don’t overcook your veggies! Stir-fry them quickly to keep them crisp and colorful.

Use a wok or large non-stick pan for best results. The high sides help toss ingredients easily.

Mix your sauce ingredients in a small bowl before adding to the pan. This ensures even flavor distribution.

For extra heat, leave the seeds in your chili peppers. Remove them if you prefer a milder dish.

Customize your protein – chicken, shrimp, or tofu all work great in this recipe.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water to prevent drying out.

Freeze portions for quick future meals. Thaw overnight in the fridge before reheating.

Make extra sauce and store it in the fridge for up to a week. It’s great for quick stir-fries!

Try adding different veggies like bell peppers or mushrooms for variety.