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Spicy Drunken Noodles, or "Pad Kee Mao," is a staple in Thai cuisine that tantalizes the taste buds with its exceptional blend of flavors and spices. Originating from the bustling streets of Thailand, this dish is renowned for its stir-fried rice noodles tossed with a medley of fresh vegetables, aromatic herbs, and your choice of protein, all brought together with a spicy and savory sauce. Its history is steeped in the vibrant culture of Thai street food, where the dish's bold flavors reflect the energetic and lively atmosphere of its origins.

Drunken Noodles (Pad Kee Mao)

Spice up your dinner with this delicious Spicy Drunken Noodles Delight! This easy 30-minute recipe features wide rice noodles, fresh vegetables, and your choice of chicken or tofu, all tossed in a flavorful sauce. With the perfect balance of heat from bird's eye chilies and the aromatic kick of garlic and Thai basil, it's a dish you'll love to make again and again. Perfect for a weeknight meal or impressing guests. Try it tonight!
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Ingredients
  

12 oz wide rice noodles

2 tablespoons vegetable oil

4 cloves garlic, minced

1 red bell pepper, thinly sliced

1 cup broccoli florets

1 cup Thai basil leaves

1-2 Thai bird's eye chilies, sliced (adjust for spice preference)

1/2 lb chicken breast or firm tofu, sliced

3 tablespoons soy sauce

2 tablespoons oyster sauce (or vegetarian alternative)

1 tablespoon dark soy sauce

1 tablespoon sugar

Juice of 1 lime

Salt and pepper to taste

Instructions
 

Prepare the Noodles: Cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

    Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat until shimmering.

      Sauté Aromatics: Add the minced garlic and sliced bird's eye chilies to the hot oil. Stir-fry for about 30 seconds until fragrant.

        Cook Protein: Add the sliced chicken (or tofu) to the wok. Stir-fry until browned and cooked through, about 5-7 minutes.

          Add Vegetables: Toss in the sliced red bell pepper and broccoli florets. Stir-fry for another 3-4 minutes until they start to soften.

            Combine Noodles and Sauce: Add the cooked noodles to the wok. In a bowl, mix together soy sauce, oyster sauce, dark soy sauce, sugar, and lime juice. Pour this sauce over the noodles. Stir well to combine, making sure all the noodles and vegetables are coated.

              Add Basil: Gently fold in the Thai basil leaves and stir-fry for another minute until the basil is wilted.

                Season and Serve: Taste and adjust seasoning with salt, pepper, or additional lime juice as desired. Serve hot, garnished with more basil or chili if you like it spicy.

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