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Drunken Noodles, or Pad Kee Mao, is a beloved dish that hails from the vibrant streets of Thailand. Known for its bold flavors and aromatic spices, this stir-fried noodle dish is a culinary delight that has captured the hearts of food lovers around the world. The name "Drunken Noodles" is a playful nod to its invigorating flavors, often said to be the perfect remedy for a hangover. The combination of fresh ingredients, zesty spices, and customizable proteins creates a dish that is not only satisfying but also highly adaptable to individual preferences.

Drunken Noodles (Pad Kee Mao)

Savor the bold flavors of Drunken Noodles Delight, a quick and easy dish perfect for weeknight dinners! Featuring wide rice noodles tossed with fresh veggies like bell peppers, carrots, and snow peas, this one-pan meal comes together in just 30 minutes. Customize it with your choice of protein, whether chicken, shrimp, or tofu, and finish with fragrant Thai basil and a spicy kick from bird's eye chilies. This tasty noodle dish is sure to impress!
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Ingredients
  

10 oz wide rice noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1 red bell pepper, sliced

1 cup Thai basil leaves

1 medium carrot, julienned

1/2 cup snow peas

1/2 cup onion, sliced

1-2 Thai bird's eye chilies, sliced (adjust for heat)

1 tablespoon soy sauce

2 tablespoons oyster sauce

1 tablespoon dark soy sauce

1 tablespoon fish sauce

1 teaspoon sugar

Juice of 1 lime

Optional protein: 1 cup chicken, shrimp, or tofu

Instructions
 

Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.

    Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat.

      Cook the Aromatics: Add minced garlic and sliced onion to the hot oil. Stir-fry for about 1 minute until fragrant.

        Add Veggies and Protein: If using protein, add it now. Stir-fry until the protein is cooked through (about 3-5 minutes). Then, add the carrots, bell pepper, and snow peas, cooking for another 2-3 minutes until tender but still crisp.

          Combine Noodles and Sauces: Add the cooked noodles to the wok. In a small bowl, mix the soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar, and lime juice. Pour this mixture over the noodles and vegetables. Toss everything together very well to ensure the noodles are coated evenly with the sauce.

            Add Basil and Chilies: Stir in the Thai basil and bird's eye chilies. Cook for another 1-2 minutes until the basil is wilted and everything is heated through.

              Adjust Flavor: Taste the noodles and adjust seasoning if needed, adding more soy sauce or lime juice depending on your preference.

                Serve Hot: Serve the Drunken Noodles immediately, garnished with extra basil or lime wedges if desired.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4