Description
A flavorful and spicy Thai dish, Thai Drunken Noodles, also known as Pad Kee Mao, is a quick and easy stir-fry that combines wide rice noodles with chicken or shrimp, vibrant vegetables, and aromatic Thai basil. This dish offers a perfect balance of savory, sweet, and spicy flavors.
Ingredients
Scale
Rice Noodles:
- 8 ounces wide rice noodles
Stir-Fry:
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 Thai bird’s eye chilies, finely chopped (or 1 teaspoon crushed red pepper)
- 1/2 pound chicken breast or shrimp, thinly sliced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 cup fresh Thai basil leaves
- 2 green onions, chopped
Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
Serving:
- Lime wedges for serving
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to package instructions, drain, and set aside.
- Mix the Sauce: Combine soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar in a small bowl.
- Stir-Fry: Heat vegetable oil in a wok or skillet. Add garlic and chilies, then stir-fry. Add chicken/shrimp, cook until done. Add onion and bell pepper, stir-fry. Add cooked noodles, pour sauce over, toss to coat and heat through.
- Finish: Remove from heat, stir in Thai basil and green onions. Serve with lime wedges.
Notes
- Adjust chili amount to taste.
- Thai basil provides authentic flavor; sweet basil can be substituted.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 1200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 65mg
