Introduction
If you love bold, spicy, and aromatic dishes, Thai Drunken Noodles (Pad Kee Mao) will quickly become one of your favorites! This delicious stir-fry features chewy rice noodles, tender protein, and crisp vegetables, all tossed in a rich, spicy sauce that’s bursting with Thai flavors. Despite its name, there’s no alcohol in the dish—it’s called “drunken noodles” because it’s so flavorful and spicy that people often pair it with a cold drink!
Originating from Thailand, Pad Kee Mao is a popular street food dish that has gained worldwide recognition. With a perfect balance of heat, umami, and fresh herbs, this meal is a go-to for those who love quick, easy, and satisfying food. Whether you prefer chicken, shrimp, tofu, or beef, this dish can be customized to suit your taste.
Why You’ll Love This Dish?
- Bold & Spicy – Perfect for spice lovers!
- Quick & Easy – Ready in under 30 minutes.
- Customizable – Use your favorite protein and veggies.
- Authentic Thai Flavors – Bursting with garlic, basil, and chili heat.
- Perfect for Any Meal – Great for lunch, dinner, or a late-night craving.
Origin of This Dish
Pad Kee Mao comes from Thailand, where it is a staple street food. The name “Drunken Noodles” is believed to have originated because the dish is commonly eaten with beer or other alcoholic drinks due to its spicy kick. Some also say that the intense flavors can “wake up” someone who has had too much to drink!
Ingredients for Thai Drunken Noodles (Pad Kee Mao)
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 red chili (sliced, or more to taste)
- 1 small onion (sliced)
- 1 bell pepper (sliced, any color)
- 1 cup protein of choice (chicken, shrimp, beef, or tofu)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon dark soy sauce (for color, optional)
- 1 teaspoon sugar
- 1 cup Thai basil leaves
- Lime wedges (for serving)
Method of Preparation
Step 1: Prepare the Noodles
- Cook the rice noodles according to the package instructions. Drain and set aside.
Step 2: Cook the Protein
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Add protein of choice and cook until browned and cooked through. Remove from the pan and set aside.
Step 3: Sauté the Aromatics
- In the same pan, add a little more oil if needed.
- Sauté the garlic, chili, onion, and bell pepper until fragrant (about 2 minutes).
Step 4: Add the Noodles and Sauce
- Add the cooked rice noodles to the pan.
- Pour in the oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar.
- Toss everything together until well coated.
Step 5: Finish with Thai Basil
- Return the cooked protein to the pan.
- Add Thai basil leaves and toss until wilted.
- Remove from heat and serve hot with lime wedges.
Health Benefits of Key Ingredients
- Rice Noodles – Gluten-free and easy to digest.
- Thai Basil – Rich in antioxidants and has anti-inflammatory properties.
- Garlic & Chili – Boost immunity and metabolism.
- Lean Protein – Essential for muscle growth and overall health.
- Bell Peppers – High in vitamin C and fiber.
Cooking Tips & Mistakes to Avoid
Cooking Tips:
- Use fresh Thai basil – It gives the best authentic flavor.
- Adjust spice level – Add more or fewer chilies to suit your taste.
- Use a hot wok – Helps achieve the best stir-fry texture.
- Dark soy sauce for color – Adds a deep brown hue to the noodles.
Mistakes to Avoid:
- Overcooking the noodles – They can become mushy, so cook them just right.
- Skipping the fish sauce – It adds essential umami flavor.
- Not tossing quickly – Stir-fry moves fast, so keep ingredients ready.
- Using regular basil – Thai basil has a unique flavor, so try not to substitute it.
Serving Tips
- Serve with a wedge of lime for a zesty kick.
- Pair with a cold drink like iced tea or Thai iced coffee.
- Add a fried egg on top for extra richness.
- Enjoy with a side of crunchy cucumber slices to balance the heat.
Interesting Facts About This Dish
- It’s a popular late-night meal in Thailand, often eaten after a night out.
- The name doesn’t mean alcohol is in it—it’s just commonly eaten with drinks.
- Thai basil is different from regular basil, with a slightly spicy, licorice-like taste.
- The sauce is a balance of salty, sweet, and umami flavors, making it incredibly addictive!
Summarized Recipe
- Cook rice noodles and set aside.
- Stir-fry protein of choice and remove from pan.
- Sauté garlic, chili, onion, and bell pepper.
- Add noodles and sauce (oyster sauce, soy sauce, fish sauce, sugar).
- Return protein to pan and toss in Thai basil.
- Serve hot with lime wedges.
This Thai Drunken Noodles (Pad Kee Mao) recipe is a quick, easy, and flavorful way to enjoy an authentic Thai street food favorite at home. Try it today and savor the bold flavors of Thailand!
