Drunken Noodles

Drunken Noodles (Pad Kee Mao)

Introduction: Drunken Noodles, or Pad Kee Mao, is a bold, flavorful Thai stir-fry dish that is beloved for its perfect combination of spicy, savory, and slightly sweet flavors. The dish is made with wide rice noodles stir-fried with a medley of vegetables, herbs, and a flavorful sauce. Traditionally, it’s made with a protein like chicken, beef, or shrimp, and it’s all tossed together in a wok for a satisfying meal that comes together quickly. The dish is named “drunken” because it was historically believed to be a great cure for a hangover, thanks to its spicy, savory, and refreshing qualities. However, the “drunken” part is also a playful reference to the kick of flavor that comes from the bold sauce, not alcohol!

The History of Ingredients:

• Rice Noodles: Rice noodles have been a staple in Southeast Asia for centuries. They are especially prevalent in Thai, Vietnamese, and Chinese cuisines. Their soft, chewy texture makes them perfect for stir-fries and soups.
• Basil: Thai basil is a key ingredient in Drunken Noodles, offering a distinctive flavor that is slightly peppery and anise-like. It adds a fresh and aromatic component to the dish.
• Chilies: Thai cuisine is known for its love of spicy food. Bird’s eye chilies or Thai red chilies are often used in Drunken Noodles to add a significant amount of heat.
• Soy Sauce and Fish Sauce: These salty, umami-packed ingredients form the backbone of the sauce. Soy sauce provides a deep, savory flavor, while fish sauce gives it an authentic Thai flavor with a hint of funk.
• Garlic and Onion: These ingredients provide the aromatic base of the dish and enhance its overall savory depth.

The history of Drunken Noodles traces back to Thai street food culture, where the dish became popular for its combination of satisfying flavors and its reputation as a post-drinking recovery dish.

Ingredients Breakdown:

• Rice Noodles: The main component of Drunken Noodles, these are wide, flat noodles made from rice flour. They are chewy and absorb the sauce well.
• Protein (Optional): You can use chicken, beef, shrimp, tofu, or pork as the protein source. This is customizable based on dietary preferences.
• Vegetables: Bell peppers, onions, and carrots are common, but you can also add broccoli, baby corn, or zucchini. These veggies add crunch and texture.
• Herbs: Fresh Thai basil leaves are essential for the signature flavor of Drunken Noodles. They add a peppery, aromatic note.
• Sauce: The sauce is made from soy sauce, fish sauce, oyster sauce, and sugar. Some recipes also call for a splash of lime juice or rice vinegar for extra tanginess.
• Chilies: Bird’s eye chilies or other Thai red chilies are used to give the dish its signature heat. You can adjust the heat level depending on your preference.

Step-by-Step Recipe:

Ingredients (Serves 2-3):

• 8 oz wide rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 Thai bird’s eye chilies, sliced (adjust to heat preference)
• 1/2 cup onion, thinly sliced
• 1/2 cup bell peppers (red or green), sliced
• 1/2 cup carrots, thinly sliced
• 1/2 cup baby corn (optional)
• 1/2 lb protein (chicken, shrimp, or tofu), sliced thinly
• 1/4 cup soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar (or palm sugar)
• 1/4 cup fresh Thai basil leaves
• 1 tablespoon lime juice (optional, for extra tang)
• 1 tablespoon rice vinegar (optional, for a bit of tanginess)

Instructions:

1. Prepare the Noodles:
   Cook the rice noodles according to package instructions. Drain and set aside. If the noodles stick together, toss them in a small amount of oil to prevent clumping.
2. Make the Sauce:
   In a small bowl, mix the soy sauce, fish sauce, oyster sauce, and sugar. Stir until the sugar dissolves completely.
3. Stir-Fry the Aromatics:
   Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and sliced chilies, stir-frying for about 30 seconds until fragrant. Be careful not to burn the garlic.
4. Cook the Protein:
   Add your choice of protein (chicken, shrimp, or tofu) to the pan and stir-fry until cooked through, about 3-4 minutes. If you’re using tofu, be sure to crisp it up a bit for texture.
5. Add the Vegetables:
   Toss in the onion, bell peppers, carrots, and baby corn (if using). Stir-fry for 2-3 minutes, allowing the vegetables to soften but remain crisp.
6. Combine the Noodles and Sauce:
   Add the cooked rice noodles to the pan, followed by the sauce mixture. Toss everything together, ensuring the noodles are coated evenly with the sauce. Stir-fry for another 2-3 minutes, allowing the sauce to caramelize slightly and coat the noodles.
7. Finish with Basil:
   Add the fresh Thai basil leaves and stir them into the noodles. The heat of the dish will release the aromatic oils from the basil. If you’re adding lime juice or rice vinegar for extra tang, this is the time to do so.
8. Serve:
   Plate the Drunken Noodles and garnish with additional basil leaves if desired. Serve immediately while hot and enjoy the vibrant, spicy flavors!

Tips for the Perfect Drunken Noodles:

• Use Fresh Thai Basil: The basil is a key element to this dish, so try to find fresh Thai basil for the authentic flavor. If unavailable, you can substitute with regular basil, but it will be slightly different in taste.
• Adjust Spice Level: The level of spice is adjustable depending on how many chilies you use. For a milder version, use fewer chilies or remove the seeds.
• Don’t Overcook the Noodles: Rice noodles cook quickly, so avoid overcooking them. They should be soft but still have some bite. Drain them immediately once cooked to prevent them from becoming too soft.
• High Heat for Stir-Frying: To get that authentic wok-charred flavor, make sure your wok or pan is preheated on high heat before adding ingredients. This ensures a crispy, smoky texture.

Variations and Customizations:

• Protein Options: Swap the protein based on your preference. Shrimp, pork, tofu, or even beef are great alternatives. For a vegetarian version, tofu is a fantastic choice.
• Vegetable Add-ins: You can add other vegetables like zucchini, baby corn, or mushrooms. Feel free to customize it based on what you have on hand.
• Vegan Option: To make this dish vegan, use tofu as the protein and substitute the oyster sauce with a vegan-friendly alternative or simply use more soy sauce.
• Add Fried Egg: Top the noodles with a fried egg for added richness and flavor, as is often seen in variations of Thai stir-fried noodle dishes.
• Sweet and Sour: Add a tablespoon of tamarind paste to the sauce for a tangy, sweet-sour twist that complements the other flavors.

Health Considerations and Nutritional Value: Drunken Noodles can be a healthy meal, especially when made with lean proteins and plenty of vegetables. Here are a few health considerations:

• Protein: If you choose lean proteins like chicken or shrimp, the dish provides a good source of high-quality protein.
• Vegetables: The vegetables in this dish—such as bell peppers, carrots, and baby corn—add fiber, vitamins, and antioxidants.
• Sauce: The sauce contains salt (from soy sauce and fish sauce), so it’s important to use low-sodium options if you’re monitoring your salt intake.
• Calories: The dish is moderate in calories due to the noodles and sauce. You can make it lighter by using fewer noodles or opting for a lower-carb option like shirataki noodles or zucchini noodles.

Nutritional Information (Approx. per serving):

• Calories: 450-500
• Protein: 25g (depending on protein used)
• Carbs: 60g (from rice noodles)
• Fat: 15g
• Fiber: 4g
• Sodium: 900mg (if using regular soy sauce)

FAQ:

1. Can I use other types of noodles? Yes! While rice noodles are traditional, you can use any type of stir-fry noodle, such as egg noodles or even gluten-free noodles.
2. How can I make this dish spicier? To increase the spice, add more bird’s eye chilies or drizzle some chili oil over the noodles before serving. You can also add chili paste to the sauce.
3. Can I make Drunken Noodles ahead of time? Drunken Noodles are best enjoyed fresh, as the noodles can become soggy if stored for too long. However, you can prep the vegetables, protein, and sauce ahead of time for a quicker cook time when you’re ready to make the dish.
4. Can I add other protein sources like beef or pork? Absolutely! You can substitute chicken with beef, pork, shrimp, or tofu. Just adjust the cooking time based on the protein.
5. What can I serve with Drunken Noodles? Drunken Noodles are a complete meal on their own, but they pair well with a side of spring rolls, Thai soup (like Tom Yum), or a fresh cucumber salad.

Conclusion: Drunken Noodles are a bold, spicy, and flavorful dish that’s sure to satisfy your cravings for Thai food. With its customizable protein options and vibrant, aromatic ingredients, this dish brings a taste of Thailand to your kitchen in just 30 minutes. Whether you enjoy it spicy, savory, or with a hint of tang, Drunken Noodles are sure to be a hit!

Drunken Noodles

Drunken Noodles, or Pad Kee Mao, is a bold, flavorful Thai stir-fry dish that is beloved for its perfect combination of spicy, savory, and slightly sweet flavors. The dish is made with wide rice noodles stir-fried with a medley of vegetables, herbs, and a flavorful sauce. Traditionally, it's made with a protein like chicken, beef, or shrimp, and it's all tossed together in a wok for a satisfying meal that comes together quickly. The dish is named "drunken" because it was historically believed to be a great cure for a hangover, thanks to its spicy, savory, and refreshing qualities. However, the "drunken" part is also a playful reference to the kick of flavor that comes from the bold sauce, not alcohol!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 444 kcal

Ingredients

  

• For the chicken & marinade:
• 2 tablespoons water
• 12 ounces boneless skinless chicken thighs or breast, thinly sliced
• 2 teaspoons cornstarch
• 1 teaspoon oil
• 1 teaspoon soy sauce
• For the rest of the dish:
• 8 ounces wide dried rice noodles
• 1 1/2 teaspoons brown sugar dissolved in 1 tablespoon hot water
• 2 teaspoons soy sauce Thai soy sauce preferred, but any soy sauce will do
• 1 teaspoon dark soy sauce see note
• 1 tablespoon fish sauce
• 2 teaspoons oyster sauce
• pinch ground white pepper
• 3 tablespoons vegetable or canola oil divided
• 3 cloves garlic sliced
• ¼ teaspoon fresh grated ginger
• 2 shallots sliced, about 1/3 cups
• 1 scallion julienned into 3-inch/8cm pieces
• 4 Thai red chili peppers deseeded and julienned or chopped
• 1 cup holy basil or Thai basil loosely packed
• 5 to 6 pieces baby corn split in half, optional
• 2 teaspoons Shaoxing wine

Instructions

 

• Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add the cornstarch, oil, and soy sauce, and mix until the chicken is evenly coated. Set aside for 20 minutes.
• Follow the directions on the rice noodle package to prepare your noodles. Soak the noodles in hot tap water for 20 minutes, or quickly boil them just until al dente, then rinse under cold water.
• Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
• Heat your wok until it’s close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.
• Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.
• After a few seconds, add the shallots. Stir-fry for 20 seconds and add the scallions, chilies, basil, baby corn, and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.
• Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.
• Add the seared chicken, and stir-fry for another 1 to 2 minutes. Serve!

Notes

You can substitute regular soy sauce for the dark soy sauce; the noodles just won’t have the same dark amber color. Alternatively use our dark soy sauce substitution.