Description
Thai drunken noodles, also known as pad kee mao, are a beloved dish in Thai cuisine that boasts bold, intoxicating flavors. This stir-fried noodle delight is a must-try for anyone seeking an authentic taste of Thailand.
Ingredients
- 12 ounce flat rice noodles
- 2 tablespoon sesame oil
- 4 cloves garlic, minced
- 2 Thai bird’s eye chili, finely chopped (adjust to taste)
- 1 bell pepper, sliced
- 1 cup protein of choice (chicken or tofu)
- 1 cup Thai basil leaves
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 lime, juiced
Instructions
1. Soak the rice noodles in warm water until soft. If using fresh noodles, this will take about 10 minutes. For dried noodles, soak them for around 20 minutes. Drain and set aside.
2. Heat the sesame oil in a wok or large pan over medium-high heat. Add the minced garlic and cook until fragrant, then toss in the chopped Thai chili peppers.
3. Stir-fry the bell pepper until slightly softened, then add your protein of choice (chicken or tofu) and cook until it’s heated through.
4. Add the soaked noodles, soy sauce, and oyster sauce to the pan. Toss everything together until the noodles are well coated with the flavorful sauce.
5. Stir in the fresh Thai basil leaves and a squeeze of lime juice. Cook for 1 more minute, then serve your steaming hot Thai Drunken Noodles.
Notes
Choose flat rice noodles for the best flavor absorption. Adjust the spice level by varying the amount of Thai chili peppers. Substitute Thai basil with regular basil or cilantro if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 18 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 0 milligrams