Drunken Noodles (Pad Kee Mao)

Drunken Noodles (Pad Kee Mao) is a vibrant and exciting dish that brings the flavors of Thailand right to your kitchen. This quick stir-fry features wide rice noodles, tender chicken, fresh vegetables, and aromatic Thai basil, all enveloped in a savory-sweet sauce with a hint of spice. Perfect for busy weeknights or special occasions, this dish is sure to impress friends and family alike.

Why You’ll Love This Recipe

• Quick and Easy: With a total time of just 35 minutes, you can whip up this delicious meal without spending hours in the kitchen.
• Flavors: The combination of sauces and spices creates a unique flavor profile that will tantalize your taste buds.
• Customizable Ingredients: Feel free to switch out proteins or veggies to suit your preferences or dietary needs.
• Perfect for Leftovers: This dish reheats beautifully, making it great for meal prep or lunch the next day.
• One-Pan Wonder: Cooking everything in one pan means less cleanup while still delivering maximum flavor.

Tools and Preparation

To create perfect Drunken Noodles (Pad Kee Mao), you’ll need some essential tools. Having the right equipment makes preparing this dish easier and more enjoyable.

Essential Tools and Equipment

• Wok or large skillet
• Mixing bowl
• Measuring cups and spoons
• Knife
• Cutting board

Importance of Each Tool

• Wok or large skillet: A wok distributes heat evenly, allowing for quick cooking and perfect stir-frying.
• Mixing bowl: Ideal for combining sauces and ensuring that all ingredients are well mixed before cooking.
• Knife: A sharp knife makes chopping vegetables and cutting chicken easy, ensuring uniform pieces for even cooking.

Ingredients

Noodles

• 8 ounces wide rice noodles

Sauces

• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 teaspoons lime juice
• 1 tablespoon water

Protein & Vegetables

• 2 tablespoons vegetable oil
• 4 cloves garlic (minced)
• 2-3 Thai red chilies (sliced; adjust to taste)
• 1 pound boneless skinless chicken thighs (cut into bite-size pieces)
• 1 small onion (sliced)
• 1 medium bell pepper (sliced, red)
• 1 cup broccoli florets
• 1 carrot (julienned)
• 2 green onions (cut into 2-inch pieces)

Garnish

• 1 cup fresh Thai basil leaves
• Lime wedges (for serving)

How to Make Drunken Noodles (Pad Kee Mao)

Step 1: Soak the Noodles

Soak the 8 ounces of wide rice noodles in warm water for 15–20 minutes until they soften. Drain and set aside.

Step 2: Prepare the Sauce

In a bowl, whisk together:
1. 3 tablespoons oyster sauce
2. 2 tablespoons soy sauce
3. 1 tablespoon dark soy sauce
4. 1 tablespoon fish sauce
5. 1 tablespoon brown sugar
6. 2 teaspoons lime juice
7. 1 tablespoon water

Ensure the sugar dissolves completely. Set aside.

Step 3: Cook the Chicken

Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic cloves and sliced Thai red chilies. Stir-fry for about 30 seconds until fragrant. Next, add the chicken pieces and stir-fry for 5–6 minutes until cooked through and lightly browned.

Step 4: Add Vegetables

Toss in the sliced onion, bell peppers, broccoli florets, and julienned carrot. Stir-fry for an additional 3–4 minutes until vegetables are crisp-tender.

Step 5: Combine Noodles with Sauce

Add the softened noodles along with your prepared stir-fry sauce to the wok. Gently toss everything together to ensure that the noodles are well coated with the sauce. Cook for another 2–3 minutes until noodles are tender and have absorbed the flavors.

Step 6: Finish with Basil

Stir in green onions and fresh Thai basil leaves. Cook for an additional minute until basil has wilted.

Step 7: Serve

Garnish with extra basil leaves and serve alongside lime wedges. Enjoy your Drunken Noodles immediately!

How to Serve Drunken Noodles (Pad Kee Mao)

Serving Drunken Noodles (Pad Kee Mao) is all about enhancing the dish with complementary flavors and textures. Here are some creative ways to enjoy this delicious Thai stir-fry.

Pair with Fresh Lime

• Squeeze fresh lime juice over your Drunken Noodles just before eating for added brightness and acidity.

Add Extra Thai Basil

• Garnish with additional Thai basil leaves for a fragrant aroma and extra flavor that elevates the dish.

Serve with Chili Flakes

• Offer chili flakes on the side for those who love an extra kick of spice in their noodles.

Accompany with Pickled Vegetables

• Pickled vegetables can provide a tangy contrast, balancing the rich flavors of the noodles beautifully.

Offer a Side Salad

• A light Asian-style salad with cucumbers and carrots gives a refreshing crunch that complements the main dish.

How to Perfect Drunken Noodles (Pad Kee Mao)

To achieve perfect Drunken Noodles, focus on flavor balance and texture. Here are some essential tips for an outstanding dish.

• Use Fresh Ingredients: Fresh vegetables and herbs enhance flavors and provide vibrant colors to your Drunken Noodles.
• Control the Spice Level: Adjust the number of chilies based on your heat preference, ensuring it suits your taste.
• Don’t Overcook the Noodles: Soak the rice noodles just until soft; over-soaking can lead to mushy noodles.
• Stir-Fry Quickly: Maintain high heat while stir-frying to keep ingredients crisp and flavorful.
• Mix Sauce Well: Ensure you whisk your sauce ingredients thoroughly so that they combine evenly when added to the wok.
• Add Protein Variations: Experiment with shrimp or tofu as alternatives to chicken for different flavors and textures.

Best Side Dishes for Drunken Noodles (Pad Kee Mao)

Complementing your Drunken Noodles with delightful side dishes can create a complete meal. Here are some excellent options to consider.

1. Spring Rolls: Crispy spring rolls filled with vegetables or meat add a crunchy contrast to soft noodles.
2. Tom Yum Soup: This spicy and sour soup enhances the Thai meal experience, offering bold flavors.
3. Cucumber Salad: A refreshing cucumber salad provides a cool palate cleanser between bites of spicy noodles.
4. Thai Fried Rice: Fluffy fried rice seasoned with soy sauce makes for a hearty pairing alongside Drunken Noodles.
5. Steamed Dumplings: Soft dumplings filled with pork or vegetables offer another tasty texture alongside noodles.
6. Mango Sticky Rice: For dessert, this sweet treat balances out the savory notes of your main dish beautifully.

Common Mistakes to Avoid

Making Drunken Noodles (Pad Kee Mao) can be simple, but a few common mistakes can impact the flavor and texture of the dish. Here are some tips to ensure your stir-fry turns out perfectly.

• Not soaking the noodles properly – If you don’t soak the wide rice noodles long enough, they may remain hard during cooking. Make sure to soak them in warm water for 15–20 minutes until they are soft.
• Skipping the sauce prep – Failing to whisk together the sauce ingredients can lead to uneven flavor in your Drunken Noodles. Always mix the oyster sauce, soy sauces, fish sauce, and lime juice before adding them to the wok.
• Overcrowding the wok – If you add too many ingredients at once, they may steam instead of stir-fry. Work in batches if necessary to maintain high heat and achieve that delicious char.
• Cooking vegetables too long – Overcooking veggies can make them mushy and lose their vibrant color. Stir-fry them just enough to remain crisp-tender for the best texture.
• Neglecting fresh herbs – Adding Thai basil too early will cause it to wilt excessively. Stir it in at the end of cooking for a burst of fresh flavor.
• Ignoring spice levels – Not adjusting the amount of Thai red chilies according to your taste can lead to a dish that’s either too bland or overwhelmingly spicy. Always taste as you cook.

Storage & Reheating Instructions

Refrigerator Storage

• • Duration: Store leftovers in the fridge for up to 3 days.
• • Containers: Use airtight containers to prevent moisture loss and preserve flavors.

Freezing Drunken Noodles (Pad Kee Mao)

• • Duration: You can freeze Drunken Noodles for up to 2 months.
• • Containers: Use freezer-safe containers or bags, removing as much air as possible before sealing.

Reheating Drunken Noodles (Pad Kee Mao)

• Oven: Preheat your oven to 350°F (175°C). Spread the noodles on a baking sheet and cover with foil. Heat for about 10-15 minutes until warmed through.
• Microwave: Place a portion in a microwave-safe bowl. Cover with a damp paper towel and heat for 1-2 minutes, stirring halfway through.
• Stovetop: In a skillet over medium heat, add a splash of water or oil. Toss in the noodles and stir until heated through, about 5 minutes.

Frequently Asked Questions

If you’re looking for more information about Drunken Noodles (Pad Kee Mao), here are some common questions answered.

What is Drunken Noodles (Pad Kee Mao)?

Drunken Noodles, known as Pad Kee Mao in Thai, is a stir-fried noodle dish made with wide rice noodles, protein like chicken or shrimp, fresh vegetables, and aromatic basil.

Can I use other proteins in Drunken Noodles?

Absolutely! This recipe is versatile; feel free to substitute chicken with shrimp, beef, or tofu according to your preference.

How spicy are Drunken Noodles?

The spice level is adjustable based on how many Thai red chilies you use. Start with fewer chilies if you’re sensitive to heat, then increase for more spice.

What vegetables work well in this dish?

In addition to broccoli and bell peppers, you can add snap peas, zucchini, or bok choy for extra flavor and nutrition.

Final Thoughts

Drunken Noodles (Pad Kee Mao) is an irresistible dish that’s both bold and comforting. Its quick preparation makes it perfect for busy weeknights while offering endless customization options based on available ingredients or personal taste preferences. Give this recipe a try and enjoy a delightful meal that packs a flavorful punch!