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Drunken Noodles, famously known as "Pad Kee Mao" in Thailand, is an iconic dish that represents the vibrant and diverse flavors of Thai cuisine. This beloved stir-fried noodle dish is not just a favorite among locals but has also gained immense popularity worldwide. The term "drunken" is thought to refer to the dish's robust flavors that can be enjoyed at any time, perhaps even after a night of revelry. However, it is the perfect balance of spicy, savory, and aromatic tastes that makes Drunken Noodles a standout option in any Thai restaurant or home kitchen.

Drunken Noodles (Pad Kee Mao)

Savor the vibrant flavors of Drunken Noodles Delight, a quick and delicious dish to spice up your weeknight meals! Made with wide rice noodles, fresh veggies, and aromatic Thai basil, this recipe brings a punch of flavor with a beautiful balance of sweet and savory. Adjust the heat with bird’s eye chilies for your perfect spice level. Ready in just 45 minutes, it's both a delightful treat and a comforting favorite. Perfect for sharing with family or friends!
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Ingredients
  

10 oz wide rice noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1 small onion, sliced

1 bell pepper, sliced (any color)

1 cup Thai basil leaves (or sweet basil)

1-2 Thai bird’s eye chilies, finely chopped (adjust for spice preference)

1 cup broccoli florets

1 cup snap peas

1 tablespoon soy sauce

2 tablespoons oyster sauce

1 tablespoon dark soy sauce

1 tablespoon fish sauce

1 tablespoon sugar

1 teaspoon ground white pepper

Optional: Lime wedges and extra basil for garnish

Instructions
 

Prepare the Noodles: Soak the rice noodles in hot water for about 20-30 minutes, or until tender. Drain and set aside.

    Stir-Fry Ingredients: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and onion, and stir-fry for about 2 minutes until fragrant.

      Add Vegetables: Incorporate the bell pepper, broccoli, and snap peas into the pan. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender.

        Add Heat: Toss in the chopped bird’s eye chilies according to your spice preference. Sauté for another minute.

          Combine with Noodles: Add the drained rice noodles to the wok. Pour in the soy sauce, oyster sauce, dark soy sauce, fish sauce, and sugar. Toss everything together until the noodles are well-coated and heated through.

            Introduce Basil: Once the noodles are heated, fold in the Thai basil leaves and ground white pepper. Stir just until the basil is wilted.

              Serve: Plate the drunken noodles hot and garnish with lime wedges and any additional basil if desired. Enjoy the aromatic and bold flavors!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4