Introduction

Drunken Noodles, or Pad Kee Mao, is a famous Thai stir-fried noodle dish known for its bold flavors and spicy kick. Despite its name, it contains no alcohol; the name comes from the idea that these noodles are so flavorful they can “wake up” someone who has had too much to drink. This dish is perfect for spice lovers and fans of Thai cuisine!

Ingredients

For the Sauce:

• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp dark soy sauce
• 1 tbsp brown sugar
• 1 tsp rice vinegar
• 1/2 tsp chili flakes (adjust for spice preference)

For the Noodles:

• 8 oz wide rice noodles
• 2 tbsp vegetable oil
• 1 lb boneless, skinless chicken breast, sliced thin
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 2-3 Thai bird’s eye chilies, sliced (adjust for spice level)
• 1/2 cup bell peppers, sliced
• 1/4 cup carrots, julienned
• 1/2 cup Thai basil leaves
• 2 green onions, chopped

Instructions

1. Prepare the Sauce

• In a small bowl, whisk together all the sauce ingredients and set aside.

2. Cook the Noodles

• Cook the rice noodles according to the package instructions.
• Drain and set aside.

3. Stir-Fry the Chicken

• Heat vegetable oil in a large pan or wok over medium-high heat.
• Add sliced chicken and cook for 4-5 minutes until golden brown.
• Remove from the pan and set aside.

4. Sauté the Aromatics & Vegetables

• In the same pan, add garlic, ginger, and Thai chilies.
• Stir-fry for 30 seconds until fragrant.
• Add bell peppers and carrots, cooking for another 2 minutes until slightly tender.

5. Combine Everything

• Return the cooked chicken to the pan.
• Pour in the sauce and stir well to combine.
• Toss in the cooked noodles and mix until evenly coated.

6. Final Touch

• Remove from heat and stir in Thai basil leaves and green onions.
• Serve immediately and enjoy!

History

Pad Kee Mao is a beloved dish in Thai street food culture. It is said to have originated in Thailand as a meal to satisfy late-night cravings after drinking. The combination of spicy chilies, savory sauces, and fresh Thai basil makes this dish a flavorful favorite worldwide.

Benefits

• High in protein: Chicken provides a lean source of protein for muscle growth and repair.
• Rich in antioxidants: Thai basil and chilies are packed with beneficial antioxidants.
• Gluten-free option: Using rice noodles makes this dish naturally gluten-free.
• Customizable spice level: Adjust the chili flakes and Thai chilies to your preference.

Formation

Pad Kee Mao requires proper stir-frying techniques. Cooking over high heat and quickly tossing the ingredients together ensures the best texture and flavor. A wok is ideal for even heat distribution.

Nutrition

For one serving (based on four servings):

• Calories: 430 kcal
• Protein: 35 g
• Carbohydrates: 50 g
• Fat: 10 g
• Fiber: 4 g

Lovers

Pad Kee Mao is loved by Thai food enthusiasts, spice lovers, and those who enjoy bold, rich flavors. It is a favorite dish among street food lovers and those seeking a hearty yet quick meal.

Conclusion

Authentic Drunken Noodles (Pad Kee Mao) is a fantastic dish that delivers a powerful combination of savory, spicy, and aromatic flavors. This easy-to-make stir-fry is perfect for weeknight dinners or gatherings. Try this recipe and enjoy a taste of Thailand at home!

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