Name: Thai Drunken Noodles (Pad Kee Mao)
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: 200 g dried rice noodles, wide; 2 tbsp oil (peanut, vegetable or canola); 3 large cloves garlic, minced; 2 birds eye chilli or Thai chillies, deseeded, very finely chopped; 1/2 onion sliced; 200 g chicken thighs, cut into bite size pieces ((breast ok too)); 2 tsp fish sauce (or soy sauce); 2 green onions, cut into 3cm/2" pieces; 1 cup Thai or Thai Holy Basil leaves ((sub regular basil)); 3 tbsp oyster sauce; 1.5 tbsp light soy sauce; 1.5 tbsp dark soy sauce; 2 tsp sugar; 1 tbsp water

Introduction to Thai Drunken Noodles

The Irresistible Allure of Homemade Thai Drunken Noodles

Have you ever craved a dish that perfectly balances spice, flavor, and texture? Enter Thai Drunken Noodles, or Pad Kee Mao! This beloved street food from Thailand makes for a vibrant meal that you can recreate in your own kitchen. The combination of wide rice noodles, fresh basil, and a medley of stir-fried ingredients creates a comforting yet adventurous dining experience.

Homemade Thai Drunken Noodles deliver not just spice, but also layers of flavor. Using freshly chopped garlic and chilies ensures each bite smacks you with a fragrant punch. You can customize the heat level to suit your palate—whether you prefer a mild warmth or a fiery kick, this dish is versatile enough to accommodate both.

What's more, making them at home is both quick and satisfying! With just 16 minutes of prep and cook time, you can enjoy this delectable dish any night of the week. And if you're on the lookout for the perfect dinner suggestion to impress friends or simply enjoy a cozy meal, look no further.

Ready to wake up your taste buds? Follow along as we dive into this easy and exciting recipe! Learn more about Thai cuisine here.

Ingredients for Thai Drunken Noodles

Essential ingredients for delicious Drunken Noodles

To whip up a delightful batch of Thai Drunken Noodles (Pad Kee Mao), you'll need to gather some key ingredients that bring this dish to life:

Wide Rice Noodles: About 7 oz (200 g) of dried wide rice noodles are crucial for that perfect texture.
Oil: Use 2 tablespoon of peanut, vegetable, or canola oil for frying.
Garlic and Chillies: Three minced cloves of garlic and two birds-eye chillies add a delightful punch.
Protein: 200 g (7 oz) of chicken thighs, cut into bite-sized pieces, give the dish its heartiness.
Vegetables: Include half a sliced onion and 2 green onions for freshness and crunch.
Fish Sauce: Two teaspoons lift the umami flavor remarkably.
Thai Basil: One cup of Thai or Holy Basil leaves brings an aromatic twist.

Optional but recommended ingredients for added flavor

If you're looking to elevate your Thai Drunken Noodles, consider adding these optional ingredients:

Oyster Sauce: Use 3 tablespoon for a deeper, savory flavor.
Soy Sauce: 1.5 tablespoon of light and dark soy sauce balance the dish beautifully.
Sugar: A couple of teaspoons to enhance the overall taste.
Vegetables: Bell peppers or bok choy can add even more color and nutrients.

For more tips on selecting the best ingredients, check out Serious Eats for expert advice!

Preparing Thai Drunken Noodles

Thai Drunken Noodles, or Pad Kee Mao, is a beloved dish known for its delicious combination of flavors and textures. If you're eager to bring a taste of Thailand into your kitchen, follow this simple yet effective guide!

Prepare the rice noodles

Start by cooking your wide rice noodles according to the package directions. Fresh rice noodles work wonders here, but dried ones are just as good. Make sure to soak them in hot water until they're pliable; this usually takes about 10 minutes. Once softened, drain them and set aside—this gives them a chance to cool down and prevents them from sticking together later.

Mix the sauce ingredients

While the noodles are soaking, whip up the sauce that will infuse your Thai Drunken Noodles with flavor. In a small bowl, combine:

3 tablespoons of oyster sauce
1.5 tablespoons of light soy sauce
1.5 tablespoons of dark soy sauce
2 teaspoons of sugar
1 tablespoon of water

Stir well until the sugar dissolves. This rich and savory sauce is your secret weapon that will elevate your dish!

Prepping the stir-fry base

As your noodles soak, it's the perfect time to gather your stir-fry ingredients. You’ll need minced garlic, sliced onions, and chopped Thai chilies for that characteristic kick. Having everything prepped and ready before you start cooking allows you to maintain the pace of your stir-fry—a crucial aspect of getting that perfect final dish.

Cooking the chicken and veggies

Once your noodles are ready, heat two tablespoons of oil (peanut oil gives great flavor, but vegetable or canola will work) in a wok or large skillet over high heat. Add the minced garlic and chopped chilies, cooking for about 10 seconds. Be careful not to inhale too deeply; the chili aroma can be potent! Next, toss in the sliced onions, cooking them for one minute until they become translucent.

Then, add in your chicken thighs, stirring until they're fully cooked, which should take around two minutes. This step is essential as it gives the chicken time to soak in those vibrant flavors.

Combining everything in the wok

Now comes the exciting part! Add the drained noodles to the wok, along with the sauce mixture you created earlier. Stir everything together for about a minute, ensuring that the noodles soak up the delicious sauce. This is the moment when your kitchen starts smelling like a street food stall in Thailand!

Finishing touches with Thai basil

As you take your dish off the heat, throw in a generous handful of Thai basil leaves. Toss everything together until the basil is just wilted; this will add a fragrant finish to your Thai Drunken Noodles. And just like that, you've created a vibrant, satisfying dish that’s sure to impress!

Try incorporating some fresh greens or different proteins like tofu to customize your Pad Kee Mao. Enjoy your culinary adventure!

Variations on Thai Drunken Noodles

Exploring variations of Thai Drunken Noodles (Pad Kee Mao) can elevate this beloved dish even further. Whether you're craving something different or accommodating dietary preferences, here are two fantastic twists.

Seafood Drunken Noodles

For a delicious marine twist, try Seafood Drunken Noodles! Substitute chicken with a medley of shrimp, scallops, and squids. Just sauté the seafood for a few minutes until it’s cooked through, then follow the same steps as the classic recipe. The addition of seafood not only enhances flavor but also adds a nutritious boost. Don't forget to adjust the spice level to your liking!

Vegetarian Version of Drunken Noodles

If you're looking to cut out meat, the vegetarian version of Drunken Noodles is a delightful option. Use tofu or tempeh for protein, and toss in a rainbow of vegetables like bell peppers, broccoli, and snap peas. The rich sauces and aromatic Thai basil will ensure you won’t miss the meat. Feel free to experiment—every twist adds a unique flair!

For more ideas, check out Thai Food Guide for authentic tips!

Cooking Notes for Thai Drunken Noodles

Tips for Adjusting Spice Levels

When it comes to Thai Drunken Noodles, achieving your preferred spice level is easy. Start with the recommended amount of Thai chilies—two gives a nice kick without overwhelming your taste buds. If you're a spice lover, consider adding more or a spoonful of chili paste during cooking. Not for spice lovers? Omit the chilies altogether or use sweet bell peppers for added flavor without the heat. Be sure to taste as you go!

Advice on Noodle Texture

For perfect noodles, follow the package instructions to ensure they are just cooked—al dente is your goal. This texture allows for better absorption of the sauce without becoming mushy. If you find the noodles clump together, rinse them briefly with cold water before adding them to your stir-fry. Just remember, timing is everything—stay attentive to achieve that delightful chewiness.

Serving suggestions for Thai Drunken Noodles

Pairing ideas for a complete meal

To elevate your Thai Drunken Noodles, consider pairing them with a refreshing side salad. A simple mix of cucumber, cherry tomatoes, and a lime dressing complements the bold flavors beautifully. You might also serve them alongside a light soup, like Tom Yum, to provide a contrasting texture. For a heartier meal, grilled chicken or beef goes hand in hand with the noodles, adding protein without overshadowing their rich taste. Serve with a chilled coconut water or a fragrant jasmine tea to balance the spice and enhance your dining experience.

Presentation tips for a restaurant-style dish

To achieve that restaurant-worthy look, toss your Thai Drunken Noodles with fresh Thai basil just before serving for a vibrant touch. Plating matters! Serve in deep, shallow bowls, and garnish with lime wedges and extra basil leaves. Drizzle a bit of sriracha or a sprinkle of crushed chili for a pop of color and added flavor. A lovely touch includes chopsticks or a graceful fork placed artfully beside the bowl, inviting your guests to dig right in. For more ideas on presentation techniques, check out this guide.

Time Breakdown for Thai Drunken Noodles

Preparation Time

Getting ready for Thai Drunken Noodles is a breeze! You’ll spend about 10 minutes gathering and prepping your ingredients. Make sure to have everything chopped and measured, so you can enjoy the cooking process without any last-minute scrambles.

Cooking Time

Once you're all set, the actual cooking takes just 6 minutes. This quick stir-fry method keeps the ingredients fresh and vibrant, creating those delicious flavors that make this dish a favorite.

Total Time

In just 16 minutes, you can whip up a fantastic meal that's bursting with flavor. Perfect for busy evenings when you crave something exciting yet easy to make. Dive into the delightful experience of cooking with bold herbs and spices!

Nutritional facts for Thai Drunken Noodles

Calories per serving

Each serving of these Thai Drunken Noodles contains approximately 454 calories, making it a satisfying and hearty choice for dinner without going overboard on calories.

Protein content

Packed with 22.9 grams of protein per serving, these noodles provide ample nutrition, thanks to the inclusion of chicken and a variety of ingredients that contribute to a balanced meal.

Sodium levels

With around 223 milligrams of sodium per serving, the sodium content is moderate. If you're watching your salt intake, consider adjusting the soy sauce or fish sauce for a healthier option.

For more tips on enjoying Thai cuisine healthily, check out resources from the American Heart Association.

FAQs about Thai Drunken Noodles

What are the best noodles to use for Drunken Noodles?

For Thai Drunken Noodles (Pad Kee Mao), wide rice noodles are your best bet! They’re chewy and soak up the flavors beautifully. Look for noodles labeled as "Pad Thai" rice noodles, which can be found at most Asian grocery stores or even larger supermarkets. If you can’t find wide ones, thinner rice noodles will work too. Just ensure you follow the package directions for the perfect texture!

Can I make Thai Drunken Noodles gluten-free?

Absolutely! Simply replace regular soy sauce with gluten-free soy sauce and ensure your oyster sauce is also gluten-free. Most rice noodles are naturally gluten-free, making it easy to whip up some tasty Thai Drunken Noodles everyone can enjoy!

How to store leftovers if there are any?

If you happen to have leftovers (which is unlikely!), cool the noodles down to room temperature. Store them in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water to prevent them from drying out. You can also toss in some fresh basil to revive the flavors!

Conclusion on Thai Drunken Noodles

Thai Drunken Noodles, or Pad Kee Mao, celebrate bold flavors and satisfying textures. Quick to prepare, they’re perfect for a weeknight dinner or impressing friends. Embrace the spice, customize your ingredients, and enjoy! For those who crave a taste of Thailand, this dish won't disappoint. Try making it today!