Thai Drunken Noodles Recipe
Introduction
Thai Drunken Noodles, or Pad Kee Mao, is a vibrant and spicy stir-fry packed with bold flavors and fresh ingredients. This quick and satisfying dish combines wide rice noodles with fragrant Thai basil and a savory sauce, making it perfect for a flavorful weeknight dinner.
Ingredients
- 200g wide rice noodles
- 1 cup Thai basil leaves
- 6 cloves garlic, minced
- 4 Thai bird’s eye chilies, crushed
- 2 small shallots, thinly sliced
- 200g chicken, shrimp, tofu, or beef (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
Instructions
- Step 1: Soak dried rice noodles in warm water for 30–45 minutes until soft. If using fresh noodles, gently separate them.
- Step 2: Crush garlic and bird’s eye chilies in a mortar and pestle or finely mince them. Set aside.
- Step 3: Slice shallots thinly and prepare your protein by slicing and patting it dry for stir-frying.
- Step 4: In a bowl, mix soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Set the sauce aside.
- Step 5: Heat vegetable oil in a hot wok or large pan. Stir-fry the garlic and chili for about 20 seconds until fragrant.
- Step 6: Add your chosen protein and cook until fully cooked through. Remove it from the wok and set aside.
- Step 7: Add the sliced shallots and noodles to the wok, tossing quickly over high heat to combine.
- Step 8: Pour in the prepared sauce, add the cooked protein back to the wok, and stir everything until well coated.
- Step 9: Toss in the Thai basil leaves and stir until they wilt, then remove the wok from heat.
- Step 10: Serve the noodles hot, garnished with extra Thai basil leaves if desired.
Tips & Variations
- For extra heat, add more crushed bird’s eye chilies or a dash of chili paste.
- Substitute protein with firm tofu for a vegetarian version.
- Fresh wide rice noodles work best, but soaking dried noodles properly will give good results too.
- If you can’t find Thai basil, sweet basil is a mild alternative but changes the flavor slightly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of water or a little oil to prevent sticking. Avoid microwaving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish gluten-free?
Yes, use gluten-free soy sauce and oyster sauce to make it gluten-free. Double-check labels to ensure they meet your dietary needs.
What can I use if I don’t have Thai bird’s eye chilies?
You can substitute with serrano or jalapeño peppers for heat, though the flavor will be milder and slightly different.
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Thai Drunken Noodles Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
A flavorful and spicy Thai stir-fried noodle dish featuring wide rice noodles, fresh Thai basil, garlic, chilies, and choice of protein all tossed in a savory sauce made from soy, oyster, and fish sauces. Perfect for a quick and satisfying meal with authentic Thai flavors.
Ingredients
Noodles and Herbs
- 200g wide rice noodles
- 1 cup Thai basil leaves
Aromatics and Spice
- 6 cloves garlic, minced
- 4 Thai bird’s eye chilies, crushed
- 2 small shallots, thinly sliced
Protein
- 200g chicken, shrimp, tofu, or beef (sliced)
Sauces and Seasonings
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
Cooking Oil
- 2 tablespoons vegetable oil
Instructions
- Soak the noodles: Soak dried rice noodles in warm water for 30–45 minutes until soft. If using fresh noodles, gently separate them carefully to prevent sticking.
- Prepare aromatics: Crush garlic and bird’s eye chilies in a mortar and pestle or finely mince them, then set aside for later use.
- Slice shallots and protein: Thinly slice the shallots and prepare your choice of protein by slicing and patting it dry to ensure even stir-frying.
- Make the sauce: In a small bowl, mix together soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar until well combined. Set aside.
- Heat the wok and cook aromatics: Heat the vegetable oil in a hot wok over high heat and stir-fry the garlic and chilies for about 20 seconds until fragrant.
- Cook the protein: Add the sliced protein to the wok and stir-fry until cooked through, then remove it from the wok and set aside.
- Cook shallots and noodles: Add the sliced shallots and soaked noodles to the wok, tossing quickly on high heat to combine and heat through.
- Add sauce and protein: Pour the prepared sauce over the noodles, add the cooked protein back into the wok, and stir thoroughly to coat everything evenly with the sauce.
- Add Thai basil: Toss in the Thai basil leaves and stir until they are wilted and incorporated into the dish, then remove from heat immediately to preserve aroma.
- Serve: Serve the drunken noodles hot, garnishing optionally with extra basil leaves for a fresh touch.
Notes
- Soaking time for dried rice noodles can vary; ensure they are pliable but not mushy before cooking.
- Adjust the number of bird’s eye chilies to your preferred spice level.
- Protein choices can be mixed or substituted according to preference; tofu is a great vegetarian option.
- Use high heat and a hot wok or skillet to achieve the signature slightly charred flavors.
- Prepare all ingredients before cooking as stir-frying is a quick process.
- If fresh Thai basil is unavailable, holy basil can be a substitute though it changes the flavor slightly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai Drunken Noodles, Pad Kee Mao, Stir-fry, Thai Basil, Spicy Noodles, Rice Noodles, Quick Dinner
