Want to bring the vibrant tastes of Thailand straight to your kitchen? Trust me, you can! Forget takeout – we’re making incredible Drunken Noodles (Pad Kee Mao) right at home, and it’s way easier than you think.
Seriously, this recipe is FAST. We’re talking about a complete meal, bursting with flavor, in under 30 minutes. The best part? You can totally customize it to your spice level and what you’ve got in the fridge.
I first fell in love with Drunken Noodles years ago on a backpacking trip through Thailand. The street food was amazing, but there was this tiny little place in Chiang Mai that made the *best* Drunken Noodles I’ve ever had. I’ve been trying to recreate that magic ever since, and I think I’ve finally nailed it! Get ready for a flavor explosion!
Why You’ll Love This Drunken Noodles Recipe
Okay, so why should you even bother making Drunken Noodles at home? Let me tell you – it’s a total game-changer. Here’s the lowdown:
Quick and Easy Drunken Noodles
Seriously, this comes together faster than ordering takeout. You’ll be slurping down delicious noodles in no time!
Authentic Thai Flavors
We’re talking that perfect balance of salty, sweet, spicy, and savory. It’s like a mini-vacation for your taste buds!
Customizable to Your Taste
Don’t like it too spicy? No problem! Want to add more veggies? Go for it! This recipe is super flexible.
Ingredients for Drunken Noodles
Alright, let’s gather our goodies! Here’s what you’ll need to whip up a batch of seriously tasty Drunken Noodles. Don’t worry, most of this stuff is easy to find at your local grocery store!
- 1 pound wide rice noodles – the wider, the better, in my opinion!
- 2 tablespoons vegetable oil – for stir-frying magic.
- 1 pound chicken or tofu, sliced – your protein of choice!
- 4 cloves garlic, minced – because garlic makes everything better.
- 1 red bell pepper, sliced – adds a pop of color and sweetness.
- 1 onion, sliced – yellow or white, whatever you have on hand.
- 1 cup Thai basil leaves – this is KEY for that authentic flavor!
- 1/4 cup soy sauce – for that salty umami goodness.
- 2 tablespoons oyster sauce – trust me on this one, it adds SO much!
- 1 tablespoon fish sauce – don’t be scared, it’s essential!
- 1 tablespoon sugar – just a touch to balance the flavors.
- 1-2 Thai chilies, sliced (optional) – for that kick!
We’ll talk about substitutions and variations later, but for now, let’s stick to the basics. Ready to get cooking?
How to Make Drunken Noodles: Step-by-Step Instructions
Okay, people, it’s showtime! Don’t be intimidated – I’m going to walk you through this step-by-step so your Drunken Noodles turn out perfect every time. Get your ingredients prepped, and let’s get cooking!
Preparing the Noodles for Drunken Noodles
First things first: the noodles! Cook those wide rice noodles according to the package directions. This is super important: don’t overcook them! You want them al dente – slightly firm to the bite. Mushy noodles are a no-go. As soon as they’re ready, drain them well and set them aside. A quick rinse with cold water can help stop the cooking process, too!
Cooking the Chicken or Tofu for Drunken Noodles
Now, grab your wok or a large skillet and crank up the heat to medium-high. Add the vegetable oil – you want it nice and hot. Then, toss in your sliced chicken or tofu. Cook it until it’s browned and cooked through. If you’re using chicken, make sure it’s *definitely* cooked all the way! Nobody wants salmonella, yikes!
Adding Vegetables and Aromatics to Drunken Noodles
Alright, things are about to get fragrant! Add the minced garlic, sliced bell pepper, and sliced onion to the pan with the chicken or tofu. Cook it all together until the veggies are softened and the garlic is smelling amazing. This usually takes about 3-5 minutes. Don’t let the garlic burn!
Creating the Drunken Noodles Sauce
This is where the magic happens! Stir in the Thai basil (get ready for that incredible aroma!), soy sauce, oyster sauce, fish sauce, and sugar. Mix it all together until the sugar is dissolved and the sauce is nice and combined. Seriously, taste it! Adjust the sugar or soy sauce to your liking – it’s your Drunken Noodles adventure!
Combining Noodles and Sauce for Drunken Noodles
Finally, the moment we’ve been waiting for! Add the cooked noodles and the sliced Thai chilies (if you’re brave!) to the pan. Toss everything together until the noodles are coated in that delicious sauce. Make sure you get every single noodle covered! Cook for another minute or two, just to heat everything through. And that’s it! You’re ready to serve up some seriously amazing Drunken Noodles.
Tips for the Best Drunken Noodles
Want to take your Drunken Noodles from good to *amazing*? I’ve got a few tricks up my sleeve that’ll make all the difference! Trust me, these little pointers are worth their weight in gold.
First, spice it right! Start with a little chili and taste as you go. You can always add more, but you can’t take it away! Also, don’t overcrowd the pan. If you’re making a big batch, do it in two goes. Overcrowding lowers the temperature and makes everything steamy instead of stir-fried. Finally – and this is a biggie – use fresh ingredients! That Thai basil *needs* to be vibrant and fragrant for the best Drunken Noodles ever. Seriously!
Drunken Noodles Variations
Okay, so you’ve nailed the basic Drunken Noodles recipe – awesome! Now, let’s get a little crazy and mix things up! The beauty of this dish is how easy it is to customize. Seriously, raid your fridge and see what you can find!
Swap out the chicken or tofu for shrimp or beef – both are totally delicious! Or, throw in some extra veggies like broccoli, carrots, or even snap peas. Want more heat? Go wild with those chilies! Or, if you’re like me and love a little sweetness, try adding a splash of pineapple juice. Don’t be afraid to experiment and make it your own!
Serving Suggestions for Your Drunken Noodles
Alright, so your Drunken Noodles are ready to go – but what should you serve with them? Hmm, let me think! Crispy spring rolls are *always* a winner. And a sweet Thai iced tea? Yes, please! If you’re feeling virtuous, a simple salad with a light vinaigrette is a nice contrast to the richness of the noodles. Basically, anything goes! Enjoy!
Storing and Reheating Drunken Noodles
Got leftovers? Lucky you! Just pop those Drunken Noodles into an airtight container and stash them in the fridge. They’ll keep for about 3-4 days. When you’re ready for round two, you can either nuke ’em in the microwave (easy peasy!) or reheat them in a skillet on the stovetop with a splash of water or broth. Just make sure they’re heated through!
Drunken Noodles: Frequently Asked Questions
Got questions about making PERFECT Drunken Noodles? Don’t sweat it! I’ve rounded up some of the most common questions I get asked, so you can be a total Drunken Noodles pro. Let’s dive in!
Can I make Drunken Noodles vegetarian or vegan?
Absolutely! Swapping chicken for tofu is a super easy way to make this vegetarian. For a vegan version, just make sure your oyster sauce and fish sauce are replaced with vegan alternatives. There are some great vegan oyster sauces out there made from mushrooms! Just check the labels carefully.
How spicy are Drunken Noodles?
That’s totally up to you! This recipe is easy to customize based on your spice preference. If you’re sensitive to heat, start with just a *tiny* bit of chili, or even skip it altogether. If you’re a chili-head like me, go wild! Just remember, you can always add more, but you can’t take it away, so add those Thai chili peppers gradually!
Can I prepare Drunken Noodles ahead of time?
You *can*, but I don’t recommend cooking the noodles completely in advance. They tend to get a little sticky and clumpy. If you *must* prep ahead, cook the noodles al dente (a little firmer than usual) and toss them with a tiny bit of oil to prevent sticking. Then, store them separately from the sauce and veggies. When you’re ready to cook, just toss everything together in the pan!
Nutritional Information for Drunken Noodles
Okay, a quick heads-up! Just so you know, the nutritional info here is an estimate. It can totally change depending on the exact ingredients and brands you use. So, yeah, don’t take it as gospel!
Enjoy Your Homemade Drunken Noodles!
Alright, noodle lovers, that’s it! I hope you totally crush this Drunken Noodles recipe! If you try it, please rate it below and share it on social media! And tell me what you think in the comments – I love hearing from you!
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Disgustingly Delicious Drunken Noodles in Under 30
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
- Diet: Low Lactose
Description
Quick and easy Drunken Noodles.
Ingredients
- 1 pound wide rice noodles
- 2 tablespoons vegetable oil
- 1 pound chicken or tofu, sliced
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 cup Thai basil leaves
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1–2 Thai chilies, sliced (optional)
Instructions
- Cook rice noodles according to package directions. Drain and set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add chicken or tofu and cook until browned.
- Add garlic, bell pepper, and onion. Cook until softened.
- Stir in Thai basil, soy sauce, oyster sauce, fish sauce, and sugar.
- Add cooked noodles and chilies (if using). Toss to combine.
- Serve immediately.
Notes
- Adjust the amount of chili to your spice preference.
- Add other vegetables such as broccoli or carrots.
- Use shrimp or beef instead of chicken or tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
