🍜 Drunken Noodles (Pad Kee Mao)
🧂 Ingredients (Serves 2–3):
Noodles & Stir-Fry:
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7 oz (200g) wide rice noodles (fresh or dried)
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2 tbsp vegetable oil
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3 cloves garlic, minced
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1–2 Thai chilies or red chili, thinly sliced (adjust to heat preference)
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1/2 onion, sliced
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1 bell pepper, sliced
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1 cup protein of choice (shrimp, chicken, tofu, or beef), thinly sliced
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1 cup Thai basil leaves (or regular basil if unavailable)
Sauce:
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2 tbsp soy sauce
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1 tbsp oyster sauce (or vegetarian mushroom oyster sauce)
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1 tbsp dark soy sauce (for color and depth; or sub more regular soy)
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1 tsp fish sauce (or more soy sauce for vegetarian)
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2 tsp sugar
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Optional: 1 tsp lime juice or rice vinegar (for brightness)
🔥 Instructions:
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Prepare noodles:
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Soak dried rice noodles in warm water until soft but not mushy (about 20–30 minutes), or cook fresh noodles per package. Drain and set aside.
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Make the sauce:
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Mix all sauce ingredients in a small bowl. Set aside.
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Stir-fry:
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Heat oil in a wok or large pan over high heat.
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Add garlic and chilies, stir quickly until fragrant (about 30 seconds).
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Add protein and cook until done.
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Add onion and bell pepper, stir-fry for 1–2 minutes.
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Add noodles & sauce:
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Toss in drained noodles and pour sauce over.
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Stir-fry for 1–2 minutes until everything is coated and heated through.
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Finish with basil:
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Turn off heat, add Thai basil, and stir just until wilted.
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🍽️ Serve hot with:
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Lime wedges
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Extra chilies or chili oil
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Crushed peanuts (optional)
🔁 Variations:
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Vegetarian: Use tofu + soy/mushroom sauce only
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Low-carb: Swap noodles with shirataki or zucchini noodles
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Mild: Use less chili and add bell pepper or snap peas for sweetness
Would you like a meal prep version, saucy takeout-style version, or a one-pan noodle bowl adaptation?