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Drunken Noodles, or Pad Kee Mao, is a beloved dish in Thai cuisine, renowned for its bold flavors and delightful spice. Originating from the bustling streets of Thailand, this stir-fried noodle dish has earned its place in the hearts of many food enthusiasts around the world. The name "Drunken Noodles" is said to stem from its reputation as a popular late-night meal, perfect for those who may have enjoyed a few drinks and are looking for something hearty and flavorful to satisfy their cravings.

Drunken Noodles (Pad Kee Mao)

Try this delicious Drunken Noodles Fiesta for a burst of flavor in every bite! With wide rice noodles tossed in savory sauces and vibrant veggies like bell peppers and broccoli, it's a perfect meal for any day. Add in your choice of protein—chicken, beef, shrimp, or tofu—to make it even heartier. Finished with fragrant Thai basil and a splash of lime, this dish is sure to impress. Quick to prepare, it's a tasty adventure your taste buds will love!
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Ingredients
  

8 oz wide rice noodles

2 tablespoons vegetable oil

4 cloves garlic, minced

1 small red onion, sliced

1 bell pepper (red or green), sliced

1 cup broccoli florets

1 cup Thai basil leaves

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

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon dark soy sauce

1 tablespoon fish sauce

1 teaspoon sugar

Juice of 1 lime

Cooked chicken, beef, shrimp, or tofu for protein (optional)

Instructions
 

Cook the Noodles: Begin by soaking the wide rice noodles in hot water for about 30 minutes, or until they soften. Drain and set aside.

    Sauté Aromatics: In a large wok or non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and sliced red onion, stirring until fragrant, about 1-2 minutes.

      Add Vegetables: Toss in the sliced bell pepper and broccoli florets. Stir-fry for about 3-4 minutes or until it starts to soften.

        Combine Noodles and Sauce: Add the soaked noodles to the wok along with the chopped bird's eye chilies. In a bowl, mix the soy sauce, oyster sauce, dark soy sauce, fish sauce, and sugar. Pour this sauce over the noodles and stir well to combine.

          Stir in the Protein: If using cooked chicken, beef, shrimp, or tofu, add it to the wok now. Stir-fry everything together for another 2-3 minutes, ensuring the noodles are well-coated and heated through.

            Finish with Basil and Lime: Turn off the heat, and stir in the fresh Thai basil leaves. Finally, drizzle the lime juice over the top and give it a final toss.

              Serve: Plate your Drunken Noodles and serve hot, garnishing with extra lime wedges and more Thai basil if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2-3