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Drunken Noodles, known in Thailand as "Pad Kee Mao," is a beloved dish that perfectly embodies the vibrant flavors and culinary traditions of Thai cuisine. This stir-fried noodle dish is a harmonious blend of wide rice noodles, fresh vegetables, aromatic herbs, and a choice of protein that creates a delightful medley in every bite. Often served with a spicy kick, Drunken Noodles is favored for its balance of savory and slightly sweet flavors, making it a popular choice among street food vendors and home cooks alike.

Drunken Noodles (Pad Kee Mao)

Indulge in a flavorful adventure with this Drunken Noodles Delight recipe! Perfect for a quick weeknight dinner, it combines wide rice noodles with vibrant vegetables, aromatic garlic, and your choice of chicken or tofu. Tossed in a delicious blend of soy and black sauces with a kick of chili, this dish is finished with fresh Thai basil and a splash of lime. Quick to make in just 30 minutes, it’s perfect for any Thai food lover! Enjoy a taste of Thailand at home!
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Ingredients
  

8 oz wide rice noodles

2 tablespoons vegetable oil

4 cloves garlic, minced

1 small red onion, thinly sliced

1 red bell pepper, sliced

1 cup Thai basil leaves

1 cup green beans, trimmed and cut into 2-inch pieces

1 cup cooked chicken or tofu, sliced (optional)

2 tablespoons soy sauce

1 tablespoon oyster sauce (or mushroom sauce for vegetarian)

1 tablespoon black soy sauce

1 tablespoon sugar

1 tablespoon chili paste or fresh chili (adjust to taste)

1 teaspoon ground white pepper

1 tablespoon lime juice

Lime wedges for serving

Instructions
 

Prepare Noodles: Cook the rice noodles according to package instructions, drain, rinse with cold water, and set aside.

    Sauté Aromatics: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

      Add Vegetables: Stir in the red onion, bell pepper, and green beans. Cook for about 3-4 minutes until softened but still crisp.

        Incorporate Protein: If using, add the cooked chicken or tofu and stir to combine with the vegetables. Cook for another 2-3 minutes.

          Mix Sauces: In a small bowl, mix the soy sauce, oyster sauce, black soy sauce, sugar, chili paste, and ground white pepper. Pour this mixture over the cooked ingredients in the pan.

            Add Noodles: Add the drained rice noodles to the pan and gently toss everything together until the noodles are well coated in the sauce.

              Finish with Basil: Stir in the Thai basil and lime juice, cooking for an additional minute until the basil is wilted and fragrant.

                Serve: Plate the drunken noodles and garnish with lime wedges. Serve hot and enjoy!

                  Prep Time: 15 mins | Total Time: 30 mins | Servings: 2-3