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Spicy Thai Drunken Noodles, known as "Pad Kee Mao" in Thailand, are a beloved staple in Thai cuisine that perfectly embodies the vibrant flavors and aromatic ingredients characteristic of the region. This dish features wide rice noodles stir-fried with a medley of fresh vegetables, aromatic herbs, and a delightful balance of savory and spicy flavors. Its unique profile has made it a favorite among both locals and visitors alike, often enjoyed as a late-night snack or a hearty meal.

Thai Drunken Noodles

Explore the delicious world of Spicy Thai Drunken Noodles with this easy-to-follow recipe! Known as Pad Kee Mao, this popular dish features chewy wide rice noodles stir-fried with fresh veggies and aromatic Thai basil, all brought together with a perfect blend of savory sauces and spices. Whether you prefer it mild or extra spicy, this customizable dish is a sure way to impress family and friends while savoring the vibrant flavors of Thailand in your own kitchen. Dive in and start cooking your own flavorful masterpiece today!
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Ingredients
  

9 oz (250g) wide rice noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1 large red bell pepper, sliced

1 cup broccoli florets

1 medium onion, sliced

1 cup Thai basil leaves (or sweet basil)

2 stalks green onion, chopped

1 tablespoon soy sauce

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon chili paste (or more to taste)

1 teaspoon sugar

1 teaspoon lime juice

Optional: sliced Thai bird chilies for additional heat

Instructions
 

Cook the Noodles: Begin by soaking the rice noodles in warm water for about 30 minutes or until they are soft. Drain and set aside.

    Prepare the Sauce: In a small bowl, mix soy sauce, oyster sauce, fish sauce, chili paste, sugar, and lime juice. Adjust the chili paste according to your preferred spice level and set aside.

      Stir-Fry the Vegetables: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Then, add the sliced onion and bell pepper, stirring frequently.

        Add Broccoli: Add the broccoli florets to the wok and stir-fry for an additional 2-3 minutes until they begin to soften.

          Combine with Noodles: Increase the heat to high, and add the drained rice noodles to the wok. Pour the prepared sauce over the noodles, tossing them gently to coat with the sauce thoroughly. Stir-fry for about 3-4 minutes until everything is well-mixed and heated through.

            Finish with Herbs: Remove the wok from heat and quickly toss in the Thai basil and chopped green onions. Stir just until the basil wilts, then remove from heat.

              Serve: Plate the Drunken Noodles and garnish with extra Thai bird chilies if desired. Enjoy them hot!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2-3 servings