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Spicy Drunken Noodles, known as Pad Kee Mao in Thai, is a beloved dish that captures the essence of Thailand’s vibrant street food culture. This dish has gained popularity not just for its tantalizing flavors but also for its unique blend of spicy, savory, and sweet elements. The interplay of fresh herbs, vegetables, and aromatic spices makes it a staple in Thai cuisine, and a go-to comfort meal for those seeking a hearty yet exciting culinary experience.

Drunken Noodles (Pad Kee Mao)

Spice up your dinner with this delicious Spicy Drunken Noodles Delight! This quick and flavorful recipe combines wide rice noodles with vibrant veggies like red bell pepper, broccoli, and carrots, all tossed in a savory sauce featuring soy, oyster, and fish sauces, balanced with a hint of lime. Customize it with your choice of protein—chicken, shrimp, or tofu. Perfect for a hearty meal in just 30 minutes, it's sure to impress!
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Ingredients
  

10 oz wide rice noodles

3 tbsp vegetable oil

3 cloves garlic, minced

1 red bell pepper, sliced

1 cup baby broccoli or Chinese broccoli, chopped

1 medium carrot, julienned

1 cup bean sprouts

1/2 cup Thai basil leaves

1-2 fresh Thai chilies, sliced (adjust for spice level)

1/4 cup soy sauce

2 tbsp oyster sauce

1 tbsp fish sauce

1 tbsp brown sugar

Juice of 1 lime

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

Instructions
 

Prepare the noodles: Cook the wide rice noodles according to the package instructions until al dente. Drain and set aside.

    Make the sauce: In a small bowl, mix soy sauce, oyster sauce, fish sauce, brown sugar, and lime juice. Set aside.

      Heat the oil: In a large wok or skillet, heat vegetable oil over medium-high heat. Add minced garlic and sliced Thai chilies, stir-frying for about 30 seconds until aromatic.

        Add vegetables: Add the sliced red bell pepper, chopped broccoli, and julienned carrot to the wok. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.

          Combine with noodles: Add the cooked noodles to the wok along with the prepared sauce. Toss everything together, ensuring the noodles are well-coated in the sauce.

            Add final touches: Stir in the bean sprouts and Thai basil leaves. If using, add your choice of cooked protein at this stage. Cook for an additional 2-3 minutes, tossing frequently.

              Serve: Remove from heat and plate your drunken noodles. Enjoy hot and optionally garnish with more Thai basil or sliced chilies if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2-3