Drunken Noodles

Drunken Noodles, also known as Pad Kee Mao, is a Thai stir-fry dish that balances the bold flavors of Thai basil, garlic, and chili with tender rice noodles and succulent chicken. This spicy, aromatic dish is perfect for those who crave a satisfying, quick meal that brings the taste of Thai street food into your kitchen. The beauty of Drunken Noodles lies in its versatility and ease of preparation. With just a few ingredients and a hot wok, you can create a meal bursting with flavor in under 30 minutes. Customize the level of heat to your preference, and swap in your favorite protein or vegetables for a personalized touch. Ideal for weeknight dinners or impressing guests with a taste of Thailand!

Full Recipe:

Ingredients:

  • 8 oz wide rice noodles
  • 1 tablespoon vegetable oil
  • 1/2 lb chicken breast, sliced
  • 2 cloves garlic, minced
  • 2 Thai chili peppers, chopped (optional)
  • 1/2 onion, sliced
  • 1 bell pepper, sliced
  • 1/2 cup Thai basil leaves
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1/4 cup water

Directions:

  1. Cook the rice noodles according to the package instructions. Drain and set aside.
  2. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned, about 4 minutes.
  3. Add the garlic and chili peppers (if using) and sauté for another 1-2 minutes until fragrant.
  4. Toss in the onion and bell pepper, stir-frying until the vegetables are slightly tender, about 3 minutes.
  5. Add the cooked noodles to the skillet, then pour in the soy sauce, oyster sauce, fish sauce, and sugar. Stir to coat everything evenly.
  6. Add the Thai basil leaves and water, stir well, and cook for another 2 minutes until the basil wilts and the sauce thickens slightly.
  7. Serve hot, garnished with more fresh basil if desired.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 450 kcal | Servings: 2 servings

A Spicy Thai Classic You Need to Try

Drunken Noodles, or “Pad Kee Mao” as it’s known in Thailand, is a bold and flavorful dish that’s beloved for its aromatic herbs, fiery spices, and satisfying texture. It’s a go-to comfort food in Thai cuisine, particularly for those who enjoy a bit of heat and a lot of flavor in their meals. Despite what the name suggests, Drunken Noodles don’t actually contain any alcohol. The origins of the dish’s name remain somewhat mysterious, though there are several interesting theories that could explain it. Some say the dish is so spicy that it must be accompanied by plenty of cold beverages, while others believe the name comes from the idea that it’s perfect for soaking up alcohol after a night of drinking.

Regardless of its origin, one thing is certain: Drunken Noodles is a dish packed with flavor and excitement, combining savory, sweet, and spicy elements to create a mouthwatering experience. The dish is traditionally made with wide rice noodles, stir-fried with Thai basil, garlic, and chilies, and tossed with a savory sauce made from a combination of soy sauce, oyster sauce, and fish sauce. The result is a plate of noodles that’s both spicy and fragrant, with the fresh basil adding an unmistakable herbal aroma that ties everything together.

The Allure of Thai Street Food

Thai street food is famous worldwide for its vibrant flavors and simple, yet incredibly satisfying, dishes. Drunken Noodles is one of the most iconic examples of this style of cooking. Street food in Thailand isn’t just a quick meal—it’s a cultural experience that brings together bold flavors, fresh ingredients, and the artistry of the wok. Vendors often make Drunken Noodles to order, stir-frying the ingredients in scorching hot woks, resulting in smoky, charred flavors that elevate the dish to something truly extraordinary.

What makes Drunken Noodles so appealing is how well it represents the balance that Thai cuisine is known for. Thai food often marries sweet, sour, salty, and spicy elements in perfect harmony, and Drunken Noodles is no exception. The combination of chili heat, salty soy and fish sauces, and the natural sweetness of onions and bell peppers creates a dish that hits all the right notes.

A Versatile and Customizable Dish

One of the great things about Drunken Noodles is how adaptable it is to different tastes and dietary preferences. While the traditional version of the dish is made with chicken or pork, you can easily substitute shrimp, tofu, or even beef depending on what you prefer. Vegetarians can enjoy this dish by swapping the fish sauce for a soy-based alternative or simply omitting it altogether. You can also play with the level of spice—while Thai chilies provide an intense heat, you can use milder peppers or reduce the amount of chili to suit your taste.

The type of noodles used in Drunken Noodles also plays a crucial role in the overall experience. Wide rice noodles, also known as “sen yai,” are the traditional choice for this dish. Their soft, chewy texture absorbs the sauce beautifully, ensuring that every bite is packed with flavor. If wide rice noodles aren’t available, you can use thinner rice noodles or even flat egg noodles, though they will slightly alter the texture.

Additionally, the vegetables you choose can vary depending on what’s in season or what you have on hand. While onions and bell peppers are common choices, you could add broccoli, carrots, zucchini, or even mushrooms to add extra nutrients and texture to the dish.

The Role of Thai Basil

One of the standout ingredients in Drunken Noodles is Thai basil, a herb that adds a distinctively sharp, peppery flavor to the dish. Thai basil is different from the sweet basil commonly used in Italian cooking—it has a slightly spicier, more anise-like flavor that pairs perfectly with the fiery heat of chilies and the savory richness of soy and fish sauces.

Thai basil is a crucial element in many Thai dishes, but in Drunken Noodles, it truly shines. The fresh, herbaceous notes of basil help to balance out the intense flavors of the stir-fried sauce, creating a more rounded and complex dish. If you can’t find Thai basil, you can substitute it with regular basil, though the flavor won’t be as pronounced or authentic.

The Secret to Perfect Stir-Frying

The key to making restaurant-quality Drunken Noodles at home lies in the stir-frying process. A proper stir-fry is all about high heat and quick cooking. The ingredients are cooked rapidly in a very hot pan or wok, which allows the flavors to develop without overcooking the noodles or vegetables. When stir-frying, it’s essential to have all your ingredients prepped and ready to go before you start cooking, as the process moves quickly.

The high heat of the wok caramelizes the ingredients, creating a smoky, slightly charred flavor that adds depth to the dish. This is often referred to as “wok hei,” a Cantonese term that translates to “breath of the wok,” and it’s what gives many Asian stir-fried dishes their distinctive flavor. To achieve this at home, make sure to use a large wok or skillet and let it get very hot before adding the oil. Work in small batches if necessary to avoid overcrowding the pan, which can cause the ingredients to steam rather than sear.

Health Benefits of Drunken Noodles

While Drunken Noodles may seem indulgent with its rich sauce and flavorful noodles, it can actually be a well-balanced meal when made with fresh, wholesome ingredients. Rice noodles are naturally gluten-free, making this dish a great option for those with gluten sensitivities. Thai basil is rich in antioxidants and has anti-inflammatory properties, while garlic and chilies are known for their immune-boosting and metabolism-enhancing benefits.

By adding plenty of vegetables to the dish, you can increase its nutritional value even further. Bell peppers, for example, are a great source of vitamin C and antioxidants, while leafy greens like spinach or kale can provide additional fiber and vitamins. If you’re looking for a lower-calorie version of the dish, you can reduce the amount of oil used in the stir-frying process or use a leaner protein like chicken breast or shrimp.

Conclusion:

Drunken Noodles is a dish that delivers on all fronts—it’s quick to make, packed with flavor, and incredibly satisfying. Whether you’re a fan of Thai cuisine or simply looking to spice up your weeknight dinners, this recipe is sure to become a favorite. Its versatility allows you to tailor it to your taste preferences, and its balance of spicy, savory, and slightly sweet flavors make it a true crowd-pleaser.

For those who enjoy bold flavors and a bit of heat in their meals, Drunken Noodles offers a delightful culinary experience that brings the essence of Thai street food into your home kitchen. Whether you’re cooking for yourself, your family, or guests, this dish is guaranteed to impress. Best of all, it can be made in under 30 minutes, making it perfect for busy weeknights or when you want to whip up something delicious without spending hours in the kitchen. Give it a try—you won’t be disappointed!

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