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Quick and Flavorful Street Style Thai Drunken Noodles (Pad Kee Mao)

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Quick and flavorful Thai Drunken Noodles (Pad Kee Mao) deliver bold heat, chewy rice noodles, and fresh Thai basil in a sizzling 30-minute stir-fry that tastes straight from a Bangkok night market.

Ingredients

Scale

  • 8 oz wide rice noodles (fresh or soaked dried)

  • 2 tbsp vegetable oil

  • 4 cloves garlic, smashed

  • 3 Thai bird’s eye chilies, crushed (adjust to taste)

  • 1 cup chicken, pork, shrimp, or tofu, thinly sliced

  • 1/2 onion, sliced

  • 1 red bell pepper, sliced

  • 1 cup Chinese broccoli (or bok choy), chopped

  • 1 handful Thai basil leaves

    Sauce:

    • 2 tbsp oyster sauce

    • 1 tbsp dark soy sauce

    • 1 tbsp light soy sauce

    • 1 tsp fish sauce (optional)

    • 1 tsp sugar

Instructions

  • Soak rice noodles in warm water for 30 minutes until flexible. Drain.

  • Mix sauce ingredients in a bowl and set aside.

  • Heat oil in a wok over high heat. Add garlic and chilies; stir-fry for 15 seconds.

  • Add protein and cook until nearly done, 2–3 minutes.

  • Add onion, bell pepper, and Chinese broccoli stems. Stir-fry for 2 minutes.

  • Add noodles and sauce. Toss well until sauce is absorbed and noodles begin to char slightly.

  • Add Thai basil, stir just until wilted, then remove from heat.

  • Serve hot immediately.

Notes

  • Substitute Thai basil with regular basil or mint in a pinch.

  • For a vegetarian version, use mushroom soy sauce and tofu.

  • Reheat leftovers with a splash of water in a hot pan to refresh noodles.

Find it online: https://dishloomz.com/quick-and-flavorful-street-style-thai-drunken-noodles-pad-kee-mao/