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Thai cuisine is a vibrant tapestry woven from a multitude of flavors, textures, and aromas. Renowned for its ability to balance sweet, salty, sour, and spicy elements, it delivers a culinary experience that is both exciting and satisfying. Among the many dishes that exemplify this balance is Drunken Noodles, or Pad Kee Mao—a popular stir-fried noodle dish that has captured the hearts and palates of food lovers around the globe. The name "Drunken Noodles" evokes intrigue, with various tales attributing its origins to the late-night cravings of intoxicated revelers seeking a hearty meal.

Drunken Noodles (Pad Kee Mao)

Whip up a deliciously spicy Drunken Noodles Delight that's sure to impress! This easy recipe combines wide rice noodles with fresh veggies like broccoli, bell peppers, and snow peas, plus your choice of tofu or chicken for protein. Tossed in a flavorful sauce with Thai basil, it's packed with flavor and color. Perfect for a quick weeknight dinner. Serve with lime wedges for that zesty finish. Enjoy a taste of Thailand at home!
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Ingredients
  

8 oz wide rice noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1-2 Thai bird's eye chilies, chopped (adjust to taste)

1 cup broccoli florets

1 red bell pepper, sliced

1 cup baby corn, sliced

1 cup snow peas

14 oz tofu or chicken, cut into bite-sized pieces

3 tablespoons soy sauce

2 tablespoons oyster sauce (or mushroom sauce for a vegetarian option)

1 tablespoon fish sauce (omit for vegetarian)

1 tablespoon dark soy sauce

2 tablespoons Thai basil leaves, plus more for garnish

Lime wedges for serving

Instructions
 

Soak the Noodles: Cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water. Set aside.

    Prepare the Sauce: In a small bowl, combine soy sauce, oyster sauce, fish sauce, and dark soy sauce. Stir well and set aside.

      Stir-Fry Vegetables: In a large wok or frying pan, heat vegetable oil over medium-high heat. Add minced garlic and chopped chilies, frying for about 30 seconds until fragrant.

        Add Protein: If using tofu or chicken, toss it in now and stir-fry until golden brown and cooked through, around 5-7 minutes.

          Incorporate Veggies: Add broccoli, bell pepper, baby corn, and snow peas to the wok. Stir-fry for another 3-4 minutes until the vegetables are vibrant and tender.

            Combine Noodles and Sauce: Add the soaked noodles and the sauce mixture to the wok. Toss everything together, ensuring the noodles are well-coated. Cook for an additional 2-3 minutes, stirring frequently.

              Finish with Basil: Once the noodles are heated through, stir in the Thai basil leaves until wilted.

                Serve: Dish up the drunken noodles and garnish with additional Thai basil. Serve with lime wedges on the side for an extra kick.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 3-4 servings