Description
Spicy Thai drunken noodles (pad kee mao) deliver a bold culinary adventure through Bangkok’s street food scene. Fragrant basil, tender proteins, and wide rice noodles create an irresistible dish you’ll crave again and again.
Ingredients
Scale
- 1 cup protein (chicken, shrimp, or tofu), thinly sliced
- 8 oz (226 g) wide rice noodles
- 2 tbsps (30 mL) vegetable oil
- 1 cloves garlic, minced
- 23 Thai birds eye chilies, finely chopped (adjust to taste)
- 1 small onion, sliced
- 1 bell pepper, sliced (red or green)
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup Thai basil leaves (substitute with regular basil if unavailable)
- 3 tbsps (45 mL) oyster sauce
- 2 tbsps (30 mL) soy sauce
- 1 tbsp (15 mL) fish sauce
- 1 tbsp (15 mL) dark soy sauce
- 1 tbsp (15 g) brown sugar
Instructions
- Sauce Preparation: Whisk oyster sauce, soy sauce, fish sauce, dark soy sauce, and brown sugar in a small bowl until fully blended, creating a robust flavor foundation.
- Noodle Preparation: Immerse rice noodles in boiling water, adhering to package instructions for perfect al dente texture. Drain and set aside.
- Aromatic Infusion: Heat vegetable oil in a large wok over medium-high flame. Sauté minced garlic and chopped chilies for 30 seconds, releasing their intense fragrance.
- Protein and Vegetable Searing: If using protein, brown until caramelized. Introduce onion, bell pepper, broccoli, and snap peas, stir-frying for 2-3 minutes to maintain crisp texture and vibrant colors.
- Flavor Fusion: Incorporate cooked noodles and prepared sauce into the wok, thoroughly coating all ingredients to ensure uniform flavor distribution.
- Final Touch: Scatter fresh Thai basil leaves into the mixture, continuing to stir-fry for an additional minute until herbs wilt and integrate seamlessly.
- Serving: Immediately plate the drunken noodles, presenting a steaming dish that captures the essence of Thai culinary artistry.
Notes
- Choose Fresh Basil: Select Thai basil for authentic flavor, ensuring leaves are bright green and aromatic without wilting or browning.
- Control Wok Heat: Maintain medium-high temperature to achieve proper caramelization without burning garlic or vegetables, creating ideal stir-fry conditions.
- Prevent Noodle Sticking: Rinse rice noodles with cold water after boiling and toss with a little oil to separate strands, avoiding clumping during cooking.
- Customize Spice Levels: Adjust chili quantity based on personal heat tolerance, removing seeds for milder version or adding extra chilies for intense spiciness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg