Drunken Noodles (Pad Kee Mao): Easy

If you’re looking for a delicious and satisfying meal, try Drunken Noodles, also known as Pad Kee Mao. This stir-fried noodle dish is packed with flavor, simple to make, and perfect for busy weeknights. Incorporating fresh vegetables and spices, it offers a wonderful balance of taste and aroma. For those who enjoy hearty dishes, this recipe will surely hit the spot, much like the best vegetarian French dip sandwich you can whip up for lunch.

Why Make This Recipe

There are many great reasons to make Drunken Noodles: You may also find Quick Fried Dim Sum useful.

• It’s quick to prepare, taking less than 30 minutes from start to finish.
• Very customizable; you can easily add your favorite veggies or proteins.
• It offers a perfect mix of savory flavors and a slight kick from the chili paste.

How to Make Drunken Noodles (Pad Kee Mao)

This recipe involves cooking the rice noodles, stir-frying chicken and vegetables, and combining everything with a tasty sauce. It’s a simple process that yields a vibrant, hearty dish that everyone will enjoy. You may also find Irresistible Garlic Parmesan Meatloaf useful.

Ingredients

• 8 ounces wide rice noodles
• 1 cup chicken, thinly sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 teaspoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 tablespoon chili paste
• Fresh basil leaves for garnish
• Lime wedges for serving

Directions

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, heat vegetable oil over medium-high heat.
3. Add minced garlic and stir-fry until fragrant.
4. Add sliced chicken and stir-fry until cooked through.
5. Toss in bell peppers and broccoli, cooking until just tender.
6. In a bowl, mix soy sauce, oyster sauce, fish sauce, sugar, and chili paste. Pour this sauce over the chicken and vegetables.
7. Add the cooked noodles to the skillet and toss everything together until well combined.
8. Serve hot, garnished with fresh basil leaves and lime wedges.

How to Serve Drunken Noodles (Pad Kee Mao)

Serve your Drunken Noodles with extra lime wedges for drizzling. You can also pair it with a refreshing salad or some crispy spring rolls for a complete meal.

How to Store Drunken Noodles (Pad Kee Mao)

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply stir-fry in a skillet over medium heat or microwave until heated through.

Tips to Make Drunken Noodles (Pad Kee Mao)

• Soak the rice noodles for a few minutes before cooking for a softer texture.
• Feel free to experiment by adding shrimp or tofu for variety.
• Adjust the amount of chili paste according to your heat preference.

Variations

• Try adding snap peas or carrots for extra crunch.
• For a vegetarian version, use tofu instead of chicken.

FAQs

• Can I make it spicy? Yes, just add more chili paste or fresh chilies.
• What can I use if I can’t find wide rice noodles? You can substitute with any noodle type, but wide rice noodles provide the best texture.
• Is this dish gluten-free? You can make it gluten-free by using tamari instead of soy sauce.

Conclusion

Drunken Noodles is a delightful and easily customizable dish that many people love. For more recipes, check out these sources: Thai Drunken Noodles (Pad Kee Mao) – RecipeTin Eats, Authentic Drunken Noodles (Pad Kee Mao) – Hot Thai Kitchen, and Chef John’s Drunken Noodles Recipe – Allrecipes.

Drunken Noodles

A flavorful and customizable noodle dish perfect for weeknight meals, Drunken Noodles combines rice noodles with chicken, vegetables, and a savory sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Thai

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 ounces wide rice noodles Can substitute with any noodle type
• 1 cup chicken, thinly sliced Can substitute with shrimp or tofu
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 cup bell peppers, sliced
• 1 cup broccoli florets

Sauce Ingredients

• 1 teaspoon soy sauce Use tamari for gluten-free version
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 tablespoon chili paste Adjust according to heat preference

Garnishes

• fresh basil leaves For garnish
• lime wedges For serving

Method

 

Cooking the Noodles

1. Cook the rice noodles according to package instructions, then drain and set aside.

Stir-Frying the Ingredients

1. In a large skillet or wok, heat vegetable oil over medium-high heat.
2. Add minced garlic and stir-fry until fragrant.
3. Add sliced chicken and stir-fry until cooked through.
4. Toss in bell peppers and broccoli, cooking until just tender.

Combining and Serving

1. In a bowl, mix soy sauce, oyster sauce, fish sauce, sugar, and chili paste. Pour this sauce over the chicken and vegetables.
2. Add the cooked noodles to the skillet and toss everything together until well combined.
3. Serve hot, garnished with fresh basil leaves and lime wedges.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry in a skillet over medium heat or microwave until heated through. Soak the rice noodles for a few minutes before cooking for a softer texture.