Drunken Noodles, or “Pad Kee Mao,” is a beloved dish with roots in Thai cuisine, renowned for its vibrant flavors and delightful textures. The combination of wide rice noodles, fresh vegetables, and a savory sauce makes this dish a favorite among food lovers. With a hint of spice and aromatic basil, Drunken Noodles offer a tantalizing twist that’s hard to resist. As you prepare this dish, you’ll find it not only pleases the palate but also brightens up your dining experience.
Why We Love This Drunken Noodles Recipe
You will love this Drunken Noodles recipe for its perfect balance of flavors and textures. The wide rice noodles provide a satisfying bite, while the fresh vegetables add crunch and color. The blend of soy sauce and oyster sauce brings a rich, umami-packed coating that envelops each ingredient, creating a harmonious dish. What’s more, the addition of Thai chilies and fresh basil elevates the dish with their unique floral and spicy notes. This recipe is not only quick to prepare but also allows for customization based on your preferences or what you have on hand. You’ll discover that Drunken Noodles are both comforting and exhilarating, making them an ideal choice for any meal.
Ingredients about Drunken Noodles
List of ingredients with measurements
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup chicken, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 2-3 Thai chilies, chopped
- 1/4 cup fresh basil leaves
How to Make Drunken Noodles Directions
To begin your intoxicating journey with Drunken Noodles, start by cooking the wide rice noodles according to the package instructions. Ensure they are cooked al dente, then drain and set them aside. This initial step is crucial, as you want the noodles to retain their texture while soaking up all the delightful flavors you’ll add later.
In a large wok or skillet, heat the vegetable oil over medium-high heat. Once the oil is shimmering, toss in the minced garlic. Stir-fry it for about 30 seconds until it becomes fragrant, filling your kitchen with a delightful aroma that signals something delicious is on the way.
Next, add the sliced chicken to the pan. Cook the chicken, stirring frequently, until it is no longer pink, usually around 3-5 minutes. This step not only cooks the chicken but also allows the garlic flavor to meld with the meat.
After the chicken has cooked through, add the sliced bell pepper, broccoli florets, and carrots to the pan. Stir-fry the vegetables for another 3-5 minutes until they are tender-crisp. You want the vibrant colors of these vegetables to shine through, so avoid overcooking.
Once the vegetables are ready, stir in the cooked rice noodles. Pour in the soy sauce, oyster sauce, and sprinkle in the sugar. Don’t forget those chopped Thai chilies! They’ll add a fantastic heat that enhances the dish’s overall profile. Toss everything together, allowing the noodles to absorb the sauces fully, and continue to stir-fry for another 2-3 minutes until everything is heated through and well combined.
Finally, remove the dish from the heat and toss in the fresh basil leaves. The basil will wilt slightly from the heat, releasing its essential oils and adding a peppery freshness that cuts through the richness of the sauces. Serve your Drunken Noodles immediately for the best flavor and texture.
How to Serve Drunken Noodles
When it comes to serving your Drunken Noodles, presentation matters! Serve them in large, shallow bowls or plates, allowing the colorful vegetables and noodles to be the star of the show. A garnish of extra fresh basil on top will not only enhance visual appeal but also provide that aromatic touch that everyone loves.
Pair your noodles with lime wedges on the side. A squeeze of fresh lime juice right before eating adds a refreshing tartness that balances the dish’s richness beautifully. If you want to take things up a notch, consider serving your Drunken Noodles with additional condiments, such as extra soy sauce or a touch of chili paste, for those who crave more heat.
You can enjoy Drunken Noodles on their own as a main dish or accompany them with a light soup or salad for a more rounded meal. Whether for a family dinner or a casual get-together, these noodles will surely impress your guests.
Expert Tips: Drunken Noodles
To make your Drunken Noodles an absolute showstopper, consider these expert tips. First, always have your ingredients prepped and within reach before you start cooking. The high heat and quick cooking method mean you’ll need to work fast, and having everything ready will streamline the process.
Second, feel free to play with the vegetables. You can substitute or add ingredients like snap peas, baby corn, or bell peppers in various colors for extra vitality. Just ensure that whatever vegetables you choose, they are cut to similar sizes to ensure even cooking.
If you’re a fan of heat, adjust the number of Thai chilies to suit your taste. You can also consider using other chilies or hot sauce for a different flavor profile. Lastly, for those seeking a more protein-rich dish, you can easily add shrimp or tofu as substitutes for chicken, catering to varying dietary preferences.
How to Store Drunken Noodles
Storing your Drunken Noodles properly will ensure they stay as flavorful as when you first prepared them. To store leftovers, allow the noodles to cool completely at room temperature. Once cooled, transfer them to an airtight container. They can be stored in the refrigerator for up to 3 days.
When you’re ready to enjoy your noodles again, simply reheat them in a skillet over medium heat. You may want to add a splash of water or soy sauce to prevent the noodles from drying out. Stir them gently until heated through, and they will taste almost as good as the day you made them!
If you plan on freezing the noodles, it’s best to do so without the fresh vegetables, as they can become mushy upon freezing. Cooked chicken or tofu can also be frozen if you prefer. To thaw, simply leave the noodles in the refrigerator overnight before reheating.
Variation of Drunken Noodles
Drunken Noodles can be incredibly versatile, allowing you to explore different flavors and ingredients. One popular variation is to make it vegetarian by swapping the chicken for tofu or tempeh. This option is just as satisfying and allows you to embrace plant-based eating.
Another fun twist is to experiment with seafood. Adding shrimp or squid can provide a delightful maritime flavor that complements the existing sauce and vegetables beautifully.
For those who enjoy a bit of smokiness, consider adding a touch of smoked chili powder or using a smoky soy sauce. If you’re in the mood for a unique flavor infusion, try incorporating flavors like sesame oil or ginger for an aromatic twist.
Adjusting the heat level is also key. If you like a mild dish, reduce or remove the Thai chilies altogether. Conversely, if you’re a spice lover, ramp up the heat by adding extra chilies or a dash of sriracha sauce.
Finally, consider pairing your Drunken Noodles with a side of spring rolls or crispy vegetable tempura for a complete Thai feast that’s sure to please everyone at the table.
FAQ
What are Drunken Noodles?
Drunken Noodles are a popular Thai dish comprised of wide rice noodles stir-fried with chicken or tofu, vegetables, and a combination of flavors typically including soy sauce and oyster sauce. It is known for being slightly spicy and packed with fresh herbs.
How spicy are Drunken Noodles?
The spice level of Drunken Noodles can vary depending on how many Thai chilies you add. You can adjust the amount to suit your taste, making it mild or hot as desired.
Can I make Drunken Noodles without meat?
Absolutely! You can easily make Drunken Noodles vegetarian or vegan by substituting meat with tofu, tempeh, or just adding extra vegetables. The rich sauces will still provide delicious flavor.
What can I serve with Drunken Noodles?
Drunken Noodles are delicious on their own, but you can complement them with a light soup, salad, or spring rolls for a more complete meal. Fresh lime wedges also pair well for added zest!
How long do Drunken Noodles last in the fridge?
When stored in an airtight container, Drunken Noodles can last up to 3 days in the refrigerator. Make sure to cool them completely before sealing.
Can I freeze Drunken Noodles?
Yes, you can freeze Drunken Noodles, but it’s best to do so without the vegetables if you want to maintain their texture. They can be thawed overnight in the refrigerator before reheating.
With these insights, you’re well-armed to embark on your culinary adventure with Drunken Noodles. Enjoy the process of cooking and savor the vibrant flavors that will surely tickle your taste buds!
Drunken Noodles (Pad Kee Mao)
Ingredients
Noodle Preparation
- 8 oz wide rice noodles
Main Ingredients
- 2 tablespoons vegetable oil For stir-frying
- 2 cloves garlic, minced
- 1 cup chicken, sliced Can substitute with tofu or shrimp
- 1 medium bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 2-3 pieces Thai chilies, chopped Adjust according to spice preference
- 1/4 cup fresh basil leaves
Instructions
Preparation
- Cook the wide rice noodles according to package instructions until al dente, then drain and set aside.
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.
Cooking
- Add sliced chicken to the pan and cook, stirring frequently, for 3-5 minutes until no longer pink.
- Add bell pepper, broccoli florets, and carrots. Stir-fry for another 3-5 minutes until tender-crisp.
- Stir in the cooked rice noodles, soy sauce, oyster sauce, and sugar. Add Thai chilies and toss to combine.
- Continue to stir-fry for another 2-3 minutes until heated through.
- Remove from heat and toss in fresh basil leaves until just wilted.
Serving
- Serve the Drunken Noodles immediately in large, shallow bowls with extra basil and lime wedges on the side.
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