Thai Drunken Noodles: The Ultimate Thai Drunken Noodles Recipe
Introduction to Thai Drunken Noodles
Thai Drunken Noodles, also known as Pad Kee Mao, is a vibrant and flavorful dish that has become a favorite among many food lovers. This Thai classic is not just about the taste; it’s about the experience of combining fresh ingredients, bold flavors, and a satisfying texture that will leave you craving more. Perfect for a quick weeknight dinner or a lively gathering with friends, this dish showcases the essence of Thai cuisine with its aromatic herbs and spices.
A Personal Story Behind My Thai Drunken Noodles Journey
Growing up, I often found myself enchanted by the rich flavors and enticing aromas of Thai food. My first experience with Thai Drunken Noodles was at a small family-run restaurant, where I fell in love with the delightful combination of sweet, savory, and spicy. I remember sitting at the table, eagerly waiting for my meal, and when it finally arrived, the vibrant colors and enticing smell were simply irresistible. Ever since that moment, I’ve been inspired to recreate this dish at home, and I’m excited to share my version with you!
What Makes This Thai Drunken Noodles Recipe Special?
This Thai Drunken Noodles recipe is special for several reasons. First, it is incredibly easy to prepare, taking just about 25 minutes from start to finish. The use of fresh Thai basil adds an aromatic touch that elevates the dish to new heights. Additionally, the blend of sauces—including oyster sauce, light soy sauce, and dark soy sauce—creates a rich, savory flavor that coats the rice noodles perfectly. It’s a dish that balances heat, sweetness, and umami, making it a delightful meal for anyone who enjoys bold flavors.
The Full Thai Drunken Noodles Recipe
Ingredients
- 7 ounces dried rice noodles
- 2 tbsp oil
- 3 large cloves of garlic, minced
- 2 birds eye chili or Thai chilies, deseeded, very finely chopped
- 1/2 onion, sliced
- 7 ounces chicken thighs, cut into bite-size pieces
- 2 tsp fish sauce
- 2 green onions, cut into 2″ pieces
- 1 cup Thai or Thai Holy Basil leaves
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
Instructions
- Prepare the noodles according to the packet instructions. Make sure to soak them until they are just al dente, as they will continue to cook in the wok.
- In a small bowl, mix the oyster sauce, light soy sauce, dark soy sauce, sugar, and water to make the sauce. This will be the flavor base for your noodles.
- Heat the oil in a wok or large skillet over high heat. A hot pan is essential for achieving that perfect stir-fry texture.
- Add the minced garlic and chopped chili to the hot oil, cooking for about 10 seconds. Be careful not to inhale the chili fumes, as they can be quite intense!
- Next, add the sliced onion and cook for 1 minute, allowing it to soften and caramelize slightly.
- Add the chicken pieces and fish sauce, frying until the chicken is cooked through, about 2 minutes. Stir frequently to ensure even cooking.
- Now, add the green onions, prepared noodles, and sauce mixture. Cook for 1 minute, tossing everything together until the sauce thickens and coats the noodles beautifully.
- Remove the wok from heat and immediately add the basil leaves. Toss the noodles until the basil wilts, releasing its fragrant aroma. Serve hot and enjoy!
Serving Suggestions and Variations for Thai Drunken Noodles
Thai Drunken Noodles are incredibly versatile. You can serve them as a standalone dish or pair them with a side of spring rolls or a fresh Thai salad for a complete meal. For those who prefer a vegetarian option, feel free to replace the chicken with tofu or a mix of your favorite vegetables. You can also adjust the spice level by reducing the amount of chili or using milder peppers. If you want to add some crunch, sprinkle chopped peanuts on top before serving!
Frequently Asked Questions About Thai Drunken Noodles
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the ingredients in advance and cook them just before serving. This way, you can save time on busy nights!
What if I can’t find Thai basil?
If you can’t find Thai basil, regular basil works well too. However, the unique flavor of Thai basil is what truly makes this dish special, so try to use it if you can.
Can I use other proteins?
Absolutely! This recipe is flexible. You can use beef, shrimp, or even keep it vegetarian by using tofu or a mix of vegetables.
Recipe Stats
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories per Serving: 380
Servings: 2
Thai Drunken Noodles
Equipment
- Wok or Large Skillet For stir-frying the ingredients.
Ingredients
Main Ingredients
- 7 ounces dried rice noodles
- 2 tablespoon oil
- 3 cloves garlic, minced
- 2 pieces birds eye chili or Thai chilies, very finely chopped deseeded
- 1 half onion, sliced
- 7 ounces chicken thighs, cut into bite-size pieces
- 2 teaspoon fish sauce
- 2 pieces green onions, cut into 2" pieces
- 1 cup Thai or Thai Holy Basil leaves
- 3 tablespoon oyster sauce
- 1.5 tablespoon light soy sauce
- 1.5 tablespoon dark soy sauce
- 2 teaspoon sugar
- 1 tablespoon water
Instructions
- Prepare the noodles according to the packet instructions. Make sure to soak them until they are just al dente, as they will continue to cook in the wok.
- In a small bowl, mix the oyster sauce, light soy sauce, dark soy sauce, sugar, and water to make the sauce. This will be the flavor base for your noodles.
- Heat the oil in a wok or large skillet over high heat. A hot pan is essential for achieving that perfect stir-fry texture.
- Add the minced garlic and chopped chili to the hot oil, cooking for about 10 seconds. Be careful not to inhale the chili fumes, as they can be quite intense!
- Next, add the sliced onion and cook for 1 minute, allowing it to soften and caramelize slightly.
- Add the chicken pieces and fish sauce, frying until the chicken is cooked through, about 2 minutes. Stir frequently to ensure even cooking.
- Now, add the green onions, prepared noodles, and sauce mixture. Cook for 1 minute, tossing everything together until the sauce thickens and coats the noodles beautifully.
- Remove the wok from heat and immediately add the basil leaves. Toss the noodles until the basil wilts, releasing its fragrant aroma. Serve hot and enjoy!