L Authentic Drunken Noodles (Pad Kee Mao)
Ingredients:
For the Sauce:
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp dark soy sauce
1 tbsp brown sugar
1 tsp rice vinegar
1/2 tsp chili flakes (adjust for spice preference)
For the Noodles:
8 oz wide rice noodles
2 tbsp vegetable oil
1 lb boneless, skinless chicken breast, sliced thin
3 cloves garlic, minced
1-inch piece ginger, minced
2-3 Thai bird’s eye chilies, sliced (adjust for spice level)
1/2 cup bell peppers, sliced
1/4 cup carrots, julienned
1/2 cup Thai basil leaves
2 green onions, chopped
Procedure
In a small bowl, whisk together all sauce ingredients and set aside.
Cook the rice noodles according to the package instructions. Drain and set aside.
Heat vegetable oil in a large pan or wok over medium-high heat. Add sliced chicken and cook for 4-5 minutes until golden brown. Remove from the pan and set aside.
In the same pan, add garlic, ginger, and Thai chilies. Stir-fry for 30 seconds until fragrant.
Add bell peppers and carrots, cooking for another 2 minutes until slightly tender.
Return the cooked chicken to the pan, then pour in the sauce. Stir well to combine.
Toss in the cooked noodles and mix until evenly coated.
Remove from heat and stir in Thai basil leaves and green onions. Serve immediately!
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 430 kcal | Servings: 4 servings
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Hey foodies! So many of you have asked about the mysterious 'Drunken Noodles' and what they're actually called in Thai. Well, let me tell you, this incredible dish is known as 'Pad Kee Mao,' and it's one of my absolute favorites! The name 'Kee Mao' literally translates to 'drunkard,' and the legend goes that it's either so spicy it sobers you up, or it's a dish conveniently whipped up by someone who's had a bit too much to drink. Either way, no actual alcohol goes into making these delicious noodles, just pure, fiery flavor! When I first started making these, I wanted to ensure I captured the true essence of Authentic Drunken Noodles (Pad Kee Mao). It's not just about throwing ingredients together; there are a few secrets to getting that perfect balance. First, the noodles! Wide rice noodles (sen yai) are a must. Make sure you don't overcook them when prepping; they should still have a slight chew as they'll continue to cook in the wok. For the heat, Thai bird's eye chilies are non-negotiable if you want that authentic kick. Adjust the quantity to your preference, but don't be shy! And don't forget the Thai basil – it's different from Italian basil and gives the dish its signature aroma. Beyond the core 'Ingredients & The Description' in the main recipe, I've found some personal tips that really elevate this dish. Achieving that 'wok hei' (the breath of the wok) flavor is key, so make sure your pan or wok is screaming hot. Don't overcrowd it – cook in batches if necessary to get a good sear on your protein and veggies. While chicken is classic, I've also made this with shrimp, sliced pork, or even tofu for a vegetarian twist, and it's always fantastic. You can also experiment with other veggies like baby corn, green beans, or even some thinly sliced cabbage to add more texture and nutrition. This dish is truly a comfort food for me, especially when I'm craving something quick, spicy, and satisfying. It’s got that perfect blend of sweet, salty, sour, and spicy that just hits differently. Trust me, once you master this Authentic Drunken Noodles (Pad Kee Mao) recipe, you'll be making it all the time. It really is a game-changer for homemade Thai food! Follow Me For More Recipes and let me know if you try it out!
