🍜 Thai Drunken Noodles (Pad Kee Mao)
🧂 Ingredients (Serves 2–3):
Noodles & Protein:
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200g (7 oz) wide rice noodles (fresh or dried)
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200g (7 oz) chicken, beef, shrimp, or tofu (thinly sliced)
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2 tbsp vegetable or peanut oil
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2–3 cloves garlic, minced
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1 red chili (Thai bird’s eye or jalapeño), sliced (adjust to taste)
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1 small onion or shallot, sliced
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1 bell pepper, sliced
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Handful of Thai basil (or regular basil if unavailable)
Sauce:
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2 tbsp soy sauce
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1 tbsp oyster sauce (or mushroom oyster sauce for vegetarian)
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1 tbsp dark soy sauce (for color & depth; sub with extra soy if needed)
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1 tsp fish sauce (or more soy sauce)
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1–2 tsp sugar (to balance the spice)
🔥 Instructions:
1. Prep noodles:
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Soak or boil noodles according to package directions until tender but not mushy.
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Drain and set aside (toss lightly with oil to prevent sticking).
2. Make the sauce:
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In a small bowl, mix all sauce ingredients and set aside.
3. Stir-fry:
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Heat oil in a wok or large skillet over high heat.
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Add garlic and chili; stir for 20–30 seconds until fragrant.
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Add protein and stir-fry until mostly cooked.
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Add onion and bell pepper; cook 1–2 minutes until slightly tender.
4. Add noodles & sauce:
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Toss in noodles and pour sauce over top.
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Stir-fry for 1–2 minutes until everything is evenly coated and heated through.
5. Finish with basil:
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Turn off heat and toss in fresh basil. Stir until wilted.
🍽️ Serve hot with:
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Lime wedges
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Extra chili or sriracha
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Crushed peanuts (optional)
🔁 Tips & Variations:
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Vegetarian? Use tofu + soy/oyster mushroom sauce.
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Gluten-free? Use tamari or coconut aminos.
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Add egg: Scramble an egg in the pan before adding noodles.
Want a low-carb version (like using zucchini or shirataki noodles), or a meal-prep variation you can pack for the week?