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Spicy Drunken Noodles, known as "Pad Kee Mao" in Thailand, is a dish steeped in the vibrant and rich tapestry of Thai cuisine. This beloved stir-fried noodle dish is renowned for its bold flavors and aromatic ingredients, embodying the essence of Thai cooking. The origins of Drunken Noodles trace back to the late-night food culture in Thailand, where it is often favored by party-goers seeking a hearty meal after a night of revelry. The name "Drunken Noodles" is said to evoke imagery of indulgence and celebration, hinting at the dish's origins as a remedy for those who have enjoyed a bit too much to drink.

Drunken Noodles (Pad Kee Mao)

Spicy Drunken Noodles Delight is a must-try for noodle lovers! This easy recipe features wide rice noodles stir-fried with fresh bell peppers, broccoli, and carrots, plus your choice of protein. Infused with Thai chili paste and savory sauces, this dish is bursting with flavor. Ready in just 30 minutes, it’s perfect for quick weeknight dinners. Garnish with lime and fresh Thai basil for an extra zing. Enjoy these delicious noodles that pack a spicy punch!
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Ingredients
  

10 oz wide rice noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1 tablespoon Thai chili paste (Nam Prik Pao)

1 cup bell peppers (red and green), sliced

1 cup Thai basil leaves

1 cup broccoli florets

1 large carrot, julienned

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 teaspoon sugar

1 teaspoon ground white pepper

1 cup cooked protein (chicken, shrimp, or tofu)

Lime wedges and extra basil for garnish

Instructions
 

Prepare the Noodles: Cook the rice noodles according to the package instructions until just tender. Drain and rinse under cold water. Set aside.

    Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.

      Add the Veggies: Toss in the sliced bell peppers, broccoli florets, and julienned carrots. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.

        Incorporate the Protein: Add your choice of cooked protein to the wok and mix well. Stir fry for another 2 minutes to heat through.

          Combine the Flavors: Push the vegetables to one side of the wok and add the Thai chili paste to the other side. Stir it for a few seconds to release its aroma, then mix everything together.

            Mix in the Sauces: Pour the soy sauce, oyster sauce, fish sauce, sugar, and ground white pepper into the wok. Toss everything well to ensure every ingredient is coated with the sauce.

              Add the Noodles: Add the cooked rice noodles to the wok and gently toss to combine. Continue to stir-fry for 2-3 minutes until the noodles are heated through and slightly charred.

                Finish with Basil: Once done, remove the wok from heat and fold in the Thai basil leaves. The residual heat will wilt the basil perfectly.

                  Serve: Plate the Drunken Noodles hot and garnish with lime wedges and extra basil leaves for a fresh touch.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4