Thai Drunken Noodles: 5 Steps to Spicy Delight Recipe

Introduction

Thai Drunken Noodles, or Pad Kee Mao, is a vibrant and spicy stir-fry bursting with fresh vegetables and bold flavors. This quick 30-minute meal combines tender rice noodles with a savory sauce and fragrant basil, making it a perfect weekday dinner for those who enjoy a little heat.

Ingredients

• 8 oz flat rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 cup carrots, julienned
• 1 cup baby corn, sliced
• 2 eggs, beaten
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tsp chili paste
• Fresh basil leaves for garnish

Instructions

1. Step 1: Cook the rice noodles according to the package instructions, then drain and set aside.
2. Step 2: Heat the vegetable oil in a large pan over medium heat.
3. Step 3: Add the minced garlic to the pan and sauté for about 1 minute until fragrant.
4. Step 4: Add the sliced bell peppers, broccoli florets, julienned carrots, and baby corn. Stir-fry the vegetables for 5 minutes until they are tender-crisp.
5. Step 5: Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble the eggs until fully cooked.
6. Step 6: Add the cooked noodles to the pan with the vegetables and eggs.
7. Step 7: Pour in the soy sauce, oyster sauce, fish sauce, sugar, and chili paste. Toss everything together to evenly coat the noodles and veggies.
8. Step 8: Cook the mixture for another 2 to 3 minutes to allow the flavors to meld.
9. Step 9: Remove from heat and garnish with fresh basil leaves before serving.

Tips & Variations

• For extra protein, add chicken, shrimp, or tofu along with the vegetables.
• Adjust the amount of chili paste to control the heat level to your preference.
• Use wide rice noodles for authentic texture, but fettuccine can be a substitute in a pinch.
• Fresh Thai basil is best for the authentic flavor, but sweet basil is an acceptable alternative.

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through, adding a splash of water or oil if the noodles seem dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, omit the fish sauce and replace oyster sauce with a vegetarian version or additional soy sauce. Use tofu or extra vegetables for protein.

How spicy is Thai Drunken Noodles?

The dish is moderately spicy due to the chili paste, but you can adjust the spice by adding more or less chili paste to suit your taste.

Thai Drunken Noodles: 5 Steps to Spicy Delight Recipe

Print Recipe

★★★★★

4.4 from 100 reviews

Thai Drunken Noodles is a vibrant, spicy stir-fried noodle dish featuring flat rice noodles tossed with a colorful mix of fresh vegetables, scrambled eggs, and a bold combination of savory sauces and chili paste. This quick and flavorful meal delivers a perfect balance of heat, sweetness, and umami, garnished with aromatic fresh basil leaves for an authentic Thai street food experience.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Noodles

• 8 oz flat rice noodles

Vegetables

• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 cup carrots, julienned
• 1 cup baby corn, sliced
• 2 cloves garlic, minced

Eggs and Oil

• 2 eggs, beaten
• 2 tbsp vegetable oil

Sauces and Seasonings

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tsp chili paste

Garnish

• Fresh basil leaves for garnish

Instructions

1. Cook Noodles: Prepare the flat rice noodles by cooking them according to the package instructions until they are tender, then drain and set aside.
2. Heat Oil and Sauté Garlic: Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
3. Stir-Fry Vegetables: Add the sliced bell peppers, broccoli florets, julienned carrots, and baby corn to the pan. Stir-fry the vegetables for approximately 5 minutes until they are slightly tender but still crisp.
4. Cook Eggs: Push the vegetables to one side of the pan and pour in the beaten eggs on the other side. Scramble the eggs gently until they are fully cooked, then mix them with the vegetables.
5. Add Noodles and Sauces: Add the cooked noodles back into the pan with the vegetables and eggs. Pour in the soy sauce, oyster sauce, fish sauce, sugar, and chili paste. Toss everything together thoroughly to evenly coat the noodles and ingredients.
6. Final Cooking: Continue cooking the mixture for another 2 to 3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
7. Garnish and Serve: Remove from heat and garnish with fresh basil leaves. Serve immediately for a warm, flavorful meal.

Notes

• You can adjust the amount of chili paste to control the spiciness of the dish.
• For added protein, substitute or add chicken, shrimp, or tofu.
• Soak noodles in warm water if you cannot find flat rice noodles, then drain before cooking.
• Using fresh basil leaves is key to authentic Thai flavor; alternatively, Thai holy basil can be used if available.

Keywords: Thai Drunken Noodles, Thai stir fry noodles, spicy noodle recipe, flat rice noodles, vegetable stir fry, Thai basil noodles