Drunken Noodles (Pad Kee Mao)

Drunken Noodles (Pad Kee Mao): A Flavorful Thai Stir-Fry

Introduction

Drunken Noodles (Pad Kee Mao, ผัดขี้เมา) is a popular Thai stir-fry dish known for its bold and complex flavors. The name “drunken noodles” is said to be a playful reference to the dish’s spicy kick, which could be the perfect pairing after a night of drinking, though it’s just as satisfying without alcohol. The dish features wide rice noodles stir-fried with a variety of vegetables, proteins (like chicken, pork, or shrimp), and a deliciously spicy sauce that packs a punch. The unique combination of savory, spicy, and slightly sweet flavors makes Pad Kee Mao a favorite among Thai food lovers worldwide.

The History of Ingredients

• Pad Kee Mao: The origins of Pad Kee Mao are thought to be in Thailand, where the dish became a street food staple. It is known for being a quick, flavorful meal often enjoyed late at night or as a hangover cure. The “drunken” aspect is not related to alcohol, but rather refers to the spicy, potent nature of the dish.
• Wide Rice Noodles: Pad Kee Mao is traditionally made with wide, flat rice noodles, similar to the noodles used in Pad Thai. These noodles are perfect for soaking up the bold sauce and add a chewy texture that contrasts with the crisp vegetables and tender proteins.
• Thai Basil: Thai basil, with its peppery and slightly spicy flavor, is an essential herb in this dish. It’s distinct from regular basil, with a stronger taste that complements the spicy and savory components of the stir-fry.
• Chilies and Garlic: Thai cuisine is known for its bold use of garlic and fresh chilies. For Pad Kee Mao, both garlic and fresh chilies are used to create a savory, spicy base for the stir-fry.
• Fish Sauce and Soy Sauce: Fish sauce is a key ingredient in Thai cooking, adding umami and a distinct salty flavor. Soy sauce, often paired with fish sauce, provides a rich, savory depth to the dish.

Ingredients Breakdown

For Drunken Noodles (Pad Kee Mao), you will need:

For the Stir-Fry:

• 2 tbsp vegetable oil
• 3-4 garlic cloves, minced
• 2-3 Thai bird’s eye chilies, finely chopped (adjust to spice level preference)
• 1/2 onion, sliced
• 1/2 bell pepper, sliced
• 1 cup baby corn (optional), sliced
• 1 cup broccoli or green beans, chopped
• 1 cup Thai basil leaves (or regular basil if unavailable)

For the Protein (Optional):

• 1 lb chicken breast or thigh, thinly sliced
• OR shrimp, beef, pork, tofu, or your protein of choice

For the Sauce:

• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar (preferably palm sugar)
• 1-2 tbsp dark soy sauce (for color, optional)
• 1/2 cup chicken broth or water (if you prefer a thinner sauce)

For the Noodles:

• 8 oz wide rice noodles (or Pad Thai noodles)

Step-by-Step Recipe

1. Prepare the Rice Noodles:

• Cook the rice noodles according to the package instructions. Once cooked, drain and set them aside. For best results, rinse the noodles briefly in cold water to stop the cooking process and prevent them from sticking together.

2. Prepare the Sauce:

• In a small bowl, mix together fish sauce, soy sauce, oyster sauce, sugar, dark soy sauce, and chicken broth or water. Set aside.

3. Stir-Fry the Protein:

• Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
• Add the sliced protein (chicken, shrimp, or other) and cook until browned and cooked through. Remove the protein from the pan and set it aside.

4. Stir-Fry the Vegetables:

• In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and chopped chilies, stir-frying for about 30 seconds until fragrant.
• Add the onions, bell peppers, baby corn, and broccoli (or other vegetables). Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.

5. Add the Noodles and Sauce:

• Add the cooked noodles to the wok, tossing them with the vegetables.
• Pour the prepared sauce over the noodles and toss everything together until the noodles are evenly coated and heated through.

6. Finish with Basil:

• Add the Thai basil leaves (or regular basil) and stir to incorporate. The heat will quickly wilt the basil, infusing the dish with its flavor.

7. Serve:

• Serve immediately while hot, garnished with additional Thai basil if desired. For extra heat, you can drizzle some chili oil over the top.

Tips for the Perfect Drunken Noodles

• Balance the Sauce: The sauce should be a balance of salty, sweet, and spicy. Taste and adjust the amount of sugar, soy sauce, and fish sauce as needed. If you like it sweeter, add a little more sugar; if you prefer it saltier, increase the fish sauce.
• Noodles Texture: Be careful not to overcook the rice noodles as they can become mushy. They should be chewy with a bit of bite.
• Spice Level: Adjust the number of chilies to suit your spice tolerance. For a milder version, use fewer chilies or remove the seeds from the chilies.
• Wok Cooking: If you have a wok, use it! A wok’s high heat and curved surface make stir-frying quick and effective, giving the noodles a wonderful smoky flavor.
• Topping Suggestions: If you like extra texture, consider topping the dish with crushed peanuts or fried shallots.

Variations and Customizations

• Vegetarian Option: Replace the meat with tofu or tempeh for a vegetarian version. Add extra vegetables like mushrooms, zucchini, or eggplant for more flavor and texture.
• Different Proteins: You can easily substitute chicken, shrimp, beef, or pork. For a seafood twist, add squid or fish fillets.
• Extra Spice: If you love spice, try adding chili paste or sriracha sauce along with the fresh chilies for an added kick.
• Noodle Alternatives: While wide rice noodles are traditional, you can substitute with thin rice noodles, glass noodles, or even ramen noodles for a different texture.
• Add More Vegetables: Feel free to increase the vegetable content by adding snow peas, baby bok choy, or spinach to make the dish more filling.

Health Considerations and Nutritional Value

• Rice Noodles: Rice noodles are naturally gluten-free and a great source of carbohydrates. However, they can be high in calories and low in fiber, so be mindful of portion sizes.
• Protein: The protein used in Pad Kee Mao (chicken, shrimp, tofu, etc.) provides essential amino acids for muscle repair and energy. Lean proteins like chicken or shrimp can make the dish lighter, while beef or pork can add more richness.
• Vegetables: The dish is packed with vegetables, providing a variety of vitamins, minerals, and fiber. This can contribute to a well-rounded, balanced meal.
• Sauce: The sauce includes fish sauce, soy sauce, and oyster sauce, all of which can be high in sodium. If you’re watching your sodium intake, you can use low-sodium soy sauce or reduce the amount of sauce.

Approximate Nutritional Breakdown per Serving (with chicken):

• Calories: 500-600
• Protein: 25-30g
• Fat: 15-20g
• Carbohydrates: 60-70g
• Fiber: 4-5g

FAQ

1. Can I use other types of noodles? Yes! If you can’t find rice noodles, you can substitute with egg noodles, udon noodles, or even spaghetti in a pinch.

2. Can I make Drunken Noodles spicier? Absolutely! Increase the number of Thai bird’s eye chilies or add chili paste or sriracha to your sauce for more heat.

3. Can I prepare Pad Kee Mao in advance? While it’s best served immediately, you can prep the ingredients (noodles, protein, vegetables, and sauce) in advance and stir-fry them when you’re ready to eat.

4. Is this dish gluten-free? Rice noodles are naturally gluten-free, but if you’re using soy sauce, you should ensure it’s labeled gluten-free. You can also substitute with tamari for a gluten-free soy sauce.

5. How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan over medium heat, adding a splash of water or broth to prevent the noodles from drying out.

Enjoy making Drunken Noodles (Pad Kee Mao) at home, and savor the perfect balance of spice, flavor, and texture in this iconic Thai stir-fry dish!