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If you're a fan of vibrant flavors and hearty meals, then Drunken Noodles, also known as Pad Kee Mao, is a dish that will surely tickle your taste buds. This popular Thai street food is not only a culinary delight but also a dish steeped in cultural significance, making it a staple in many Thai households and restaurants. The name "Drunken Noodles" evokes curiosity; some might wonder if the dish is meant to be enjoyed after a night of revelry, while others might speculate about its spirited ingredients. In truth, the origins of the name are as complex as the flavors within the dish, hinting at the intriguing blend of taste and tradition that defines this beloved meal.

Drunken Noodles (Pad Kee Mao)

Craving a spicy and flavorful dish? Try these Drunken Noodles (Pad Kee Mao)! This quick stir-fry features wide rice noodles tossed with fresh veggies like bell peppers, zucchini, and broccoli, all infused with garlic and Thai bird's eye chilies. Add your choice of protein and finish it off with fragrant Thai basil and a splash of lime juice. Perfect for a weeknight dinner, this dish is both satisfying and loaded with bold flavors! Enjoy your culinary adventure!
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Ingredients
  

8 oz wide rice noodles

2 tbsp vegetable oil

4 cloves garlic, minced

1-2 Thai bird's eye chilies, sliced (adjust for spice)

1 cup bell peppers, sliced (red and green)

1 cup zucchini, julienned

1 cup baby corn, sliced

1 cup broccoli florets

1 cup Thai basil leaves

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp dark soy sauce

1 tsp sugar

Juice of 1 lime

Slices of lime for garnish

Optional: protein of choice (chicken, shrimp, tofu)

Instructions
 

Prepare the Noodles: Cook the rice noodles according to package instructions until al dente. Drain and set aside. You can toss them in a little oil to prevent sticking.

    Sauté Aromatics: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced chilies, cooking for about 30 seconds until fragrant.

      Add Vegetables: Toss in the bell peppers, zucchini, baby corn, and broccoli. Stir-fry for about 3-5 minutes until the veggies are just tender but still crisp.

        Incorporate Sauce and Noodles: Push the vegetables to one side of the skillet. If using a protein, add it to the other side and cook until done. Then, add the cooked noodles to the pan. Pour in the soy sauce, oyster sauce, dark soy sauce, sugar, and lime juice. Combine everything together, ensuring the noodles are well-coated in the sauce.

          Add Basil: Finally, add the Thai basil leaves and stir until wilted and fragrant, which should take about a minute.

            Serve: Serve hot, garnished with lime wedges on the side for an extra zing. Enjoy your flavorful Drunken Noodles!

              Prep Time: 15 min | Total Time: 30 min | Servings: 4