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Drunken Noodles, known as "Pad Kee Mao" in Thai, is a beloved dish that has captured the hearts—and palates—of food enthusiasts around the world. Originating from the vibrant streets of Thailand, this stir-fried noodle dish boasts a perfect balance of bold flavors, fresh vegetables, and aromatic herbs, making it a staple in Thai cuisine. With its origins steeped in the lively culture of Thailand, Drunken Noodles has become synonymous with satisfying cravings for spicy, savory, and slightly sweet flavors, all wrapped up in a delightful noodle experience.

Drunken Noodles (Pad Kee Mao)

Dive into a bowl of flavor with these Drunken Noodles Delight! This quick and easy recipe features wide rice noodles stir-fried with fresh vegetables, garlic, and your choice of shrimp, chicken, or tofu. With a tangy sauce made from oyster and soy sauces, plus a burst of basil and lime, this dish is a delicious balance of savory and zesty. Perfect for a weeknight dinner or a special occasion, it's sure to impress! Enjoy a vibrant taste of Thai cuisine at home.
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Ingredients
  

8 oz wide rice noodles

3 tbsp vegetable oil

3 cloves garlic, minced

1 small shallot, thinly sliced

1 Thai bird's eye chili, sliced (adjust for spice)

1 cup bell pepper, sliced (red or yellow for sweetness)

1 cup broccoli florets

1 cup snap peas

1 tbsp oyster sauce

2 tbsp soy sauce

1 tbsp dark soy sauce

2 tbsp fish sauce (or soy sauce for a vegetarian version)

1 tbsp sugar

1 tsp black pepper

1 cup fresh Thai basil leaves (or regular basil)

Juice of 1 lime

Optional protein: 8 oz shrimp, chicken, or tofu

Instructions
 

Prepare Noodles: Soak the rice noodles in hot water for about 20-30 minutes, or until softened. Drain and set aside.

    Heat Oil: In a large wok or frying pan, heat vegetable oil over medium-high heat.

      Sauté Aromatics: Add minced garlic, shallot, and Thai chili to the pan. Stir-fry for about 30 seconds until fragrant.

        Add Protein (Optional): If using protein, add it to the pan and cook until nearly done (about 4-5 minutes).

          Vegetables: Stir in bell peppers, broccoli, and snap peas. Stir-fry for 2-3 minutes until vegetables are tender yet crisp.

            Add Noodles: Toss in the soaked rice noodles, using tongs or chopsticks to mix well into the vegetable mixture.

              Sauce Mixture: In a small bowl, whisk together oyster sauce, soy sauces, fish sauce, sugar, and black pepper. Pour this sauce over the noodle mixture in the pan and toss to combine thoroughly.

                Finish with Basil: Once everything is well mixed and heated through, toss in the fresh basil and lime juice. Stir until the basil is wilted and incorporated.

                  Serve: Plate the Drunken Noodles and drizzle with extra lime juice for a fresh finish. Optionally, garnish with additional basil and chili.

                    Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings