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To make Thai Drunken Noodles, you need a few key ingredients. Here’s a list: - 8 oz flat rice noodles - 1 cup broccoli florets - 1 cup bell peppers (red and green), sliced - 1 cup snow peas - 1 cup fresh Thai basil leaves - 3 cloves garlic, minced - 1 bird’s eye chili, finely chopped (adjust for spice preference) These fresh ingredients create the vibrant flavors of the dish. The sauce brings the noodles to life. Here’s what you need: - 3 tablespoons soy sauce - 1 tablespoon oyster sauce (or mushroom sauce for a vegan option) - 1 tablespoon brown sugar This sauce adds a nice balance of salty and sweet. To finish your dish, consider these serving ideas: - Lime wedges for garnish - Optional toppings like crushed peanuts or extra chili flakes These extras enhance the flavors and make your meal more exciting. {{ingredient_image_1}} To start, cook the flat rice noodles. Follow the package instructions for the right timing. You want them to be al dente, which means they should still have a slight bite. This texture helps them hold up in the stir-fry. After cooking, drain the noodles well. Rinsing them under cold water is a key step. This cools the noodles and stops the cooking. It also helps prevent them from sticking together. Set them aside while you prepare the other ingredients. Next, grab a large skillet or wok. Heat two tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add three cloves of minced garlic and one finely chopped bird's eye chili. Stir-fry this mix for about 30 seconds. You want the garlic to become fragrant but not burned. Now, toss in one cup of broccoli florets and one cup of sliced bell peppers. Stir-fry these for three to four minutes. You want them tender-crisp, which means they should still be bright and slightly crunchy. After that, add one cup of snow peas and stir for another two minutes. This keeps the veggies colorful and full of flavor. In a small bowl, mix three tablespoons of soy sauce, one tablespoon of oyster sauce, and one tablespoon of brown sugar. Stir until the sugar dissolves completely. Now, it's time to bring everything together. Pour the sauce into the skillet with the veggies. Gently add the cooked noodles and one cup of fresh Thai basil leaves. Toss everything together for about two to three minutes. You want the noodles to heat up and soak in the sauce. Make sure every noodle is well coated. Give it a taste. If you want it saltier, add more soy sauce. If you prefer it sweeter, add a touch more brown sugar. This is your dish, so make it just how you like it! - Best practices for stir-frying: Use a large skillet or wok. Heat the oil until it's hot but not smoking. This helps cook the veggies fast and keeps them crisp. Keep stirring to avoid burning. - Adjusting heat for perfect texture: Start on medium-high heat. If your veggies cook too fast, lower the heat. You want tender yet crunchy vegetables. - Vegan options for sauces: If you want a vegan dish, swap oyster sauce for mushroom sauce. It adds a nice umami flavor. - Alternative vegetables to consider: You can mix in veggies like carrots or zucchini. They add color and crunch. - Adjusting spice levels: If you like it spicy, add more bird’s eye chili. For milder taste, use less or omit it. - Suggestions for additional seasonings: Try adding a splash of lime juice or a sprinkle of crushed peanuts. These add brightness and texture to your dish. Pro Tips Soak the Noodles: To achieve the perfect texture, soak the rice noodles in warm water for about 30 minutes before cooking. This helps them soften evenly and prevents sticking. Customize Your Veggies: Feel free to substitute or add any vegetables you prefer. Zucchini, carrots, or mushrooms work wonderfully for a colorful and nutritious dish. Adjust the Spice Level: The bird’s eye chili can be adjusted to your spice preference. For milder flavor, remove the seeds or use a less spicy chili. Fresh Basil for Flavor: Always use fresh Thai basil rather than dried for the best aroma and taste. It adds a distinct flavor that complements the dish beautifully. {{image_2}} You can easily add protein to your Thai drunken noodles. Chicken, shrimp, or tofu work great. Each option brings its own taste and texture. - Chicken: Use thinly sliced chicken breast. Cook it in the skillet before adding vegetables. Make sure it reaches 165°F for safety. - Shrimp: Add peeled shrimp to the hot oil. Cook until they turn pink. This takes just 2-3 minutes. - Tofu: Use firm tofu for a nice bite. Press it to remove extra water, then cut it into cubes. Sauté until golden. These proteins boost flavor and make the dish filling. Adjust cooking times based on what you choose. Seasonal vegetables can make your drunken noodles fresh. Feel free to swap in what you have on hand. - Broccoli: Great for its crunch. It pairs well with the sauce. - Bell Peppers: Use red or green for sweetness. Try yellow for a different flavor. - Snow Peas: Adds a nice snap. They cook quickly, so add them last. You can also add vegetables like carrots for sweetness or bok choy for a different crunch. This keeps your dish vibrant and healthy. You can adjust the spice level to fit your taste. The key ingredient for heat is the bird’s eye chili. - Spicy: Keep the chili in the recipe for a kick. - Mild: Remove the chili or reduce the amount. You can also replace it with sweet bell peppers for flavor without heat. To balance the spice, serve your drunken noodles with lime wedges. The sourness can help cut through the heat and add freshness. To store your Thai drunken noodles, let them cool to room temperature. Place them in an airtight container. This keeps them fresh. Store the container in the fridge. The noodles stay good for up to three days. Remember, the sooner you eat them, the better they taste! When you are ready to eat, reheat the noodles carefully. Use a skillet over medium heat. Add a splash of water or oil to prevent sticking. Stir the noodles gently as they warm up. This helps keep the texture nice. You can also use a microwave; just cover the bowl with a damp paper towel. Heat in short bursts, stirring in between. If you want to freeze your drunken noodles, pack them in a freezer-safe bag. Squeeze out as much air as you can. This helps prevent freezer burn. They can last up to three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge. Reheat as mentioned above for the best results. Thai Drunken Noodles, or Pad Kee Mao, hail from Thailand. The dish brings bold flavors and a spicy kick. You get a mix of flat rice noodles, fresh vegetables, and basil. The sauce has soy sauce, oyster sauce, and a hint of sweetness. This dish is known for its savory, spicy, and slightly sweet taste. It is perfect for those who love vibrant meals. Yes, you can prepare some parts ahead. Cook the noodles and rinse them early in the day. Store them in the fridge. You can chop the vegetables and garlic too. Keep them in airtight containers. For the sauce, mix it and store in a jar. Just remember to stir-fry everything fresh before serving. This keeps the flavors bright and the noodles tender. Thai Drunken Noodles pair great with many sides. Here are some ideas: - Spring rolls for a crunchy bite - A simple cucumber salad for freshness - Thai peanut sauce for dipping - Lime wedges to add a zesty kick These sides balance the spicy noodles and add variety to your meal. You now have everything needed to make delicious Thai Drunken Noodles. Start with essential ingredients, like flat rice noodles and fresh veggies. Follow the step-by-step guide to cook perfectly, ensuring great flavor. Use my tips to enhance your dish and try different variations to suit your taste. Don’t forget about storage and reheating to enjoy leftovers. With these insights, you can create a tasty meal that satisfies. Enjoy your cooking journey and impress your friends and family with your new skills.

Thai Drunken Noodles

A flavorful stir-fried noodle dish with vegetables and Thai basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 2
Calories 400 kcal

Ingredients
  

  • 8 oz flat rice noodles
  • 1 cup broccoli florets
  • 1 cup bell peppers (red and green), sliced
  • 1 cup snow peas
  • 1 cup fresh Thai basil leaves
  • 3 cloves garlic, minced
  • 1 each bird’s eye chili, finely chopped (adjust for spice preference)
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (or a mushroom sauce for vegan option)
  • 1 tablespoon brown sugar
  • 2 tablespoons vegetable oil
  • to taste lime wedges for serving

Instructions
 

  • Prepare the noodles: Cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
  • Sauté the vegetables: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add minced garlic and bird’s eye chili. Stir-fry for about 30 seconds until fragrant.
  • Add the broccoli and bell peppers: Toss in the broccoli and bell peppers. Stir-fry for about 3-4 minutes until they are tender-crisp.
  • Add the snow peas: Incorporate the snow peas and stir for another 2 minutes.
  • Combine sauces: In a small bowl, mix the soy sauce, oyster sauce, and brown sugar together until the sugar dissolves. Add this mixture to the skillet.
  • Add noodles and basil: Gently add the cooked noodles and Thai basil leaves to the skillet. Toss all the ingredients together until the noodles are heated through and well coated with the sauce, about 2-3 minutes.
  • Check seasoning: Taste and adjust seasoning if necessary. You can add more soy sauce for saltiness or brown sugar for sweetness as desired.
  • Serve: Plate the drunken noodles, garnishing with additional basil leaves and lime wedges for squeezing over the top.

Notes

Serve in wide bowls with a sprinkle of crushed chili flakes on top for an added kick and a few extra basil leaves for garnish.
Keyword noodles, stir-fry, Thai cuisine, vegetarian