Why make this recipe
Drunken Noodles, known as Pad Kee Mao in Thailand, is a popular stir-fry dish that combines the robust flavors of fresh vegetables, savory sauces, and your choice of protein. The dish gets its name from its spicy flavors, which are thought to complement alcoholic beverages beautifully. It’s quick to prepare, making it perfect for busy weeknights, and can easily be customized based on your preferences. Whether you want to make it vegetarian, or add chicken, shrimp, or tofu, this recipe delivers a vibrant and satisfying meal.
How to make Drunken Noodles
Ingredients:
- 8 oz flat rice noodles
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 lb protein (chicken, shrimp, or tofu), sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 carrots, julienned
- 3 green onions, chopped
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon chili paste (adjust to taste)
- Fresh basil leaves for garnish
Directions:
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a large wok or skillet, heat vegetable oil over medium-high heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add the protein of your choice and cook until browned.
- Add the bell pepper, broccoli, and carrots, and continue to stir-fry for about 3-4 minutes.
- Add the cooked noodles, soy sauce, oyster sauce, and chili paste. Toss everything together to combine and heat through.
- Stir in green onions and remove from heat.
- Serve hot, garnished with fresh basil leaves.
How to serve Drunken Noodles
Serve Drunken Noodles hot on a plate or in a bowl. You can add extra fresh basil leaves on top for garnish. This dish pairs well with a side of lime wedges to squeeze over the top, enhancing the flavors.
How to store Drunken Noodles
Store any leftover Drunken Noodles in an airtight container in the refrigerator. They can last for about 2-3 days. When reheating, you can add a splash of water or soy sauce to prevent the noodles from becoming too dry.
Tips to make Drunken Noodles
- Adjust the level of spice by modifying the amount of chili paste according to your taste preference.
- If you like a crispy texture, try stir-frying the vegetables separately before combining with the noodles.
- Experiment with different vegetables like snap peas or bok choy for added flavor and nutrition.
Variation
You can make Drunken Noodles with a variety of proteins such as beef, shrimp, or plant-based options like seitan or tempeh. For a different approach, try adding pineapple or mango for a sweet twist.
FAQs
1. Can I use other types of noodles?
Yes, while flat rice noodles are traditional, you can also use egg noodles or even whole wheat pasta as an alternative.
2. What if I can’t find oyster sauce?
You can substitute oyster sauce with a mix of soy sauce and a little sugar for sweetness, or simply use more soy sauce if you prefer a vegetarian option.
3. Is Drunken Noodles gluten-free?
If you use gluten-free soy sauce, then yes, Drunken Noodles can be made gluten-free. Be sure to check the labels on the sauces you use.
Drunken Noodles
Ingredients
Method
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a large wok or skillet, heat vegetable oil over medium-high heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add the protein of your choice and cook until browned.
- Add the bell pepper, broccoli, and carrots, and continue to stir-fry for about 3-4 minutes.
- Add the cooked noodles, soy sauce, oyster sauce, and chili paste. Toss everything together to combine and heat through.
- Stir in green onions and remove from heat.
- Serve hot, garnished with fresh basil leaves.