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Thai cuisine has captivated food lovers around the globe with its harmonious blend of flavors, vibrant colors, and aromatic herbs. Renowned for its balance of sweet, sour, salty, and spicy elements, each dish tells a story rooted in the rich cultural tapestry of Thailand. Among the myriad of delicious offerings, Drunken Noodles, or Pad Kee Mao, stands out as a favorite, celebrated for its bold flavors and satisfying textures. This dish has become a staple not only in Thai restaurants but also in the hearts and kitchens of many around the world.

Drunken Noodles (Pad Kee Mao)

Indulge in the flavors of Drunken Noodles Delight! This easy-to-make dish features wide rice noodles stir-fried with colorful bell peppers, crisp broccoli, and your choice of protein, all coated in a savory sauce infused with garlic and a hint of spice. Perfect for a quick weeknight dinner, this recipe takes just 30 minutes to whip up. Garnish with fresh basil and lime for a burst of freshness. Get ready to delight your taste buds!
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Ingredients
  

8 oz wide rice noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1-2 Thai bird’s eye chilies, chopped (adjust for spice)

1 cup bell peppers, sliced (mix of red and green)

1 cup broccoli florets

1 cup snap peas or green beans

1 cup cooked protein of choice (chicken, beef, shrimp, or tofu)

3 tablespoons soy sauce

2 tablespoons oyster sauce (or mushroom sauce for a vegan option)

1 tablespoon dark soy sauce

1 tablespoon fish sauce (omit for vegetarian)

1 tablespoon sugar

1 teaspoon crushed black pepper

Fresh basil leaves, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Noodles: Cook the wide rice noodles according to the package instructions until al dente. Drain and set aside.

    Make the Sauce: In a small bowl, combine soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar, and crushed black pepper. Stir well and set aside.

      Sauté Aromatics: In a large non-stick pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and chopped bird's eye chilies, stirring for about 30 seconds until fragrant.

        Cook the Vegetables: Add the sliced bell peppers, broccoli, and snap peas or green beans to the pan. Stir-fry for 3-4 minutes until they are just tender but still crisp.

          Add Protein: Incorporate your chosen cooked protein into the vegetable mixture, stirring to combine and heat through.

            Combine Noodles and Sauce: Add the cooked rice noodles to the pan. Pour the sauce mixture over the noodles and toss thoroughly to coat everything evenly. Stir-fry for an additional 2-3 minutes until all the ingredients are heated through and well combined.

              Finish with Basil: Remove from heat and fold in a handful of fresh basil leaves for a fragrant touch.

                Serve: Plate the drunken noodles and garnish with additional basil leaves and lime wedges on the side. Enjoy!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4