Drunken Noodles, or Pad Kee Mao, is a popular Thai stir-fried noodle dish known for its bold flavors, spiciness, and fragrant aroma. Despite the name, there is no alcohol in the dish. The origin of the name is uncertain, but it is often suggested that the dish pairs well with a cold beer or was originally conceived as a cure for hangovers.
Ingredients
Drunken Noodles typically features:
- Wide rice noodles: Fresh rice noodles are ideal for their chewy texture.
- Protein: Chicken, beef, pork, shrimp, tofu, or a combination.
- Vegetables: Bell peppers, onions, baby corn, tomatoes, carrots, or Chinese broccoli.
- Aromatic herbs: Holy basil (or Thai basil) is essential for its distinctive taste.
- Sauces:
- Soy sauce (light and dark)
- Oyster sauce
- Fish sauce
- Sweet soy sauce (optional)
- Spices:
- Garlic
- Fresh chilies or chili paste for heat
- Other optional ingredients:
- Egg (to add richness)
- Lime juice (for a tangy finish)
Directions
- Prepare ingredients:
- Soak or boil wide rice noodles according to the package instructions, then drain and set aside.
- Chop protein and vegetables into bite-sized pieces.
- Mince garlic and slice chilies.
- Make the sauce:
- In a small bowl, combine soy sauce, oyster sauce, fish sauce, and a bit of sweet soy sauce. Adjust proportions to taste.
- Cook aromatics:
- Heat a wok or large skillet over high heat. Add a generous amount of oil.
- Sauté minced garlic and chilies until fragrant (about 30 seconds).
- Cook protein:
- Add your chosen protein and stir-fry until nearly cooked through.
- Add vegetables:
- Toss in vegetables and stir-fry until tender-crisp.
- Add noodles:
- Add the cooked rice noodles and pour the sauce mixture over them.
- Stir well to coat the noodles evenly.
- Incorporate basil:
- Add holy basil and stir-fry briefly until wilted.
- Serve:
- Transfer to a serving plate, garnish with fresh basil or lime wedges, and serve hot.
