Drunken Noodles
Drunken Noodles, also known as Pad Kee Mao, is a Thai dish featuring wide rice noodles stir-fried with chicken, colorful vegetables, and bold sauces for a hearty and flavorful meal.
Ingredients
Noodles
- 8 oz wide rice noodles Fresh or well-prepared dried noodles.
Vegetables & Protein
- 1 cup chicken, sliced Can substitute with shrimp or tofu.
- 1 cup broccoli florets Fresh for optimal flavor.
- 1 bell pepper sliced Use any color for variety.
- 1 cup carrots, sliced Adds color and sweetness.
- 2-3 pieces Thai chilies, chopped Adjust to taste for spice level.
- 1/4 cup fresh basil leaves Adds aromatic flavor.
Sauces & Seasoning
- 2 tablespoons vegetable oil For stir-frying.
- 2 tablespoons soy sauce Adds depth of flavor.
- 2 tablespoons oyster sauce Essential for the authentic taste.
- 1 teaspoon sugar Balances the savory flavors.
Instructions
Prepare Noodles
- Cook the wide rice noodles according to package instructions until al dente, then drain and set aside.
Stir-Fry Ingredients
- In a large wok or skillet, heat the vegetable oil over medium-high heat.
- Add the minced garlic and stir-fry for about 30 seconds until fragrant.
- Introduce the sliced chicken and cook until no longer pink, about 3 to 5 minutes.
- Add the bell pepper, broccoli, and carrots, stir-frying for another 3 to 5 minutes until tender-crisp.
Combine Noodles and Sauce
- Add the cooked noodles, soy sauce, oyster sauce, sugar, and chopped Thai chilies to the skillet.
- Toss everything together and heat through for an additional 2 to 3 minutes.
Finish and Serve
- Remove from heat and mix in the fresh basil leaves.
- Serve hot, garnished with extra basil leaves or slices of fresh chili.
Notes
For variations, consider using tofu for a vegetarian option or adding shrimp for a seafood delight. Adjust the spice level by modifying the number of Thai chilies.