🍜 Drunken Noodles (Pad Kee Mao)
Serves: 2–3 | Ready in: ~30 minutes
🧾 Ingredients:
For the sauce:
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3 tbsp soy sauce (light or all-purpose)
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1 tbsp dark soy sauce (for color and depth)
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1 tbsp oyster sauce (or vegetarian oyster sauce)
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1 tsp fish sauce (optional, but authentic)
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1–2 tsp sugar
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1 tbsp water
For the noodles & stir-fry:
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200–250g wide rice noodles (fresh or soaked dried)
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2–3 tbsp oil (neutral, like canola)
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2–3 cloves garlic, minced
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1–2 Thai bird’s eye chilies, finely chopped (adjust to taste)
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1 small onion, sliced
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1 bell pepper (red or green), sliced
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1 cup Thai basil (or holy basil, if available)
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150–200g protein of choice (chicken, shrimp, tofu, beef)
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Optional: broccoli, snow peas, or other veggies
🔪 Instructions:
1. Prep the noodles:
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If using dried rice noodles, soak them in warm water for 30–40 minutes until pliable but not mushy. Drain.
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If using fresh rice noodles, separate gently and cut into wide strips.
2. Mix the sauce:
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Combine all sauce ingredients in a small bowl. Stir until sugar dissolves. Set aside.
3. Stir-fry:
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Heat oil in a wok or large pan over medium-high heat.
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Add garlic and chilies. Stir quickly (10–15 seconds) until fragrant.
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Add protein and stir-fry until cooked through.
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Add onion, bell pepper, and any extra veggies. Stir-fry until just tender.
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Add the noodles and sauce. Toss everything to coat evenly (use tongs or two spatulas).
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Stir in Thai basil last, cooking just until wilted (30 seconds).
🥢 Serve:
Plate hot with extra chili or a lime wedge if you like heat and brightness.
🔄 Tips & Variations:
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Use low-sodium soy if you’re watching salt.
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Swap Thai basil for sweet basil if needed, but the unique flavor makes a difference.
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Want it vegetarian? Use tofu and replace fish/oyster sauce with soy + mushroom sauce.
Would you like a vegan version, extra spicy variation, or to make your own homemade wide noodles?