Here’s a detailed guide to making Drunken Noodles (a popular Thai stir-fry known as Pad Kee Mao), which is spicy, savory, and full of flavor:
Ingredients (serves 2–3)
- 8 oz (225 g) rice noodles (wide, flat noodles)
- 2 tablespoons vegetable oil
- 3–4 cloves garlic, minced
- 1–2 Thai bird’s eye chilies, chopped (adjust to taste)
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 cup vegetables (e.g., baby corn, carrots, broccoli)
- 8 oz (225 g) protein of your choice: chicken, beef, pork, shrimp, or tofu
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon dark soy sauce (optional, for color)
- 1 handful Thai basil leaves
Instructions
- Prep the noodles:
- Soak the rice noodles in warm water for 20–30 minutes if they’re dried, until pliable but not mushy. Drain before cooking.
- Cook the protein:
- Heat 1 tablespoon oil in a wok or large pan over medium-high heat.
- Stir-fry your meat or tofu until cooked through. Remove and set aside.
- Stir-fry aromatics and vegetables:
- Add remaining oil to the pan.
- Add garlic and chilies, stir-fry for 30 seconds until fragrant.
- Add onion, bell pepper, and other vegetables, stir-fry for 2–3 minutes.
- Combine noodles and sauce:
- Add noodles and protein back into the pan.
- Pour in soy sauce, oyster sauce, fish sauce, sugar, and dark soy sauce.
- Toss everything quickly to combine and coat the noodles evenly.
- Add basil:
- Turn off heat and stir in Thai basil leaves until wilted.
- Serve:
- Serve hot. Optionally, add extra chilies or a wedge of lime for brightness.
💡 Tips:
- Use wide rice noodles for the authentic chewy texture.
- Stir-frying on high heat keeps noodles from getting soggy.
- Adjust spice level by adding more or fewer chilies.
If you want, I can also give you a quick 15-minute version of Drunken Noodles that uses leftover noodles and is just as flavorful. Do you want me to do that?
