Today, we're taking a delightful culinary trip to Thailand with a recipe for Thai Drunken Noodles, or 'Pad Kee Mao'. This dish is a wonderful blend of spicy, sweet, and savory flavors enveloped in stir-fried noodles. It's called 'drunken' not because it includes alcohol, but because it's traditionally so spicy that you'd need a good drink to cool down! It's perfect for those nights when you're craving something robust and flavorful that's also quick and easy to whip up.
Drunken noodles are hearty and fulfilling all by themselves, but for a well-rounded meal, consider serving them with some light sides. A simple cucumber salad dressed with vinegar, sugar, and a pinch of salt can provide a refreshing contrast. Steamed broccoli or snap peas also make great companions without stealing the show. And of course, a cold Thai iced tea can help soothe the heat if you've spiced up your noodles!
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Thai Drunken Noodles
Servings: 4
Ingredients
14 oz flat rice noodles
2 tbsp vegetable oil
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1/2 cup onion, sliced
1 bell pepper, sliced
1 cup Thai basil leaves
2 chicken breasts, thinly sliced
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
2 tsp chili paste (adjust based on heat preference)
1/2 tsp ground black pepper
2 tbsp vegetable oil
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1/2 cup onion, sliced
1 bell pepper, sliced
1 cup Thai basil leaves
2 chicken breasts, thinly sliced
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
2 tsp chili paste (adjust based on heat preference)
1/2 tsp ground black pepper
Directions
1. Prepare rice noodles according to package instructions, usually soaking in warm water until tender but still firm. Drain and set aside.
2. Heat oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and onions and stir-fry until aromatic, about 1 minute.
3. Add chicken and stir-fry until it starts to brown, about 3-4 minutes.
4. Toss in the bell pepper slices and continue to stir-fry for another 2 minutes.
5. Mix in the noodles, then add oyster sauce, soy sauce, fish sauce, sugar, chili paste, and black pepper. Stir until all ingredients are well combined and the noodles are heated through.
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6. Remove from heat and stir in the Thai basil leaves. Serve hot.
Variations & Tips
For those who like a little less spice, you can reduce the amount of chili paste. Conversely, if you love a fiery dish, feel free to amp it up or add slices of fresh Thai chilies. Vegetarians can easily substitute tofu for the chicken and a vegetarian oyster sauce. And for a gluten-free version, make sure your soy sauce, oyster sauce, and fish sauce are gluten-free and substitute rice noodles if they're not already.