Thai Drunken Noodles (Pad Kee Mao)
This vibrant and flavorful stir-fry is made with wide rice noodles, your choice of protein, and aromatic Thai basil, all enveloped in a savory and spicy sauce. A quick, customizable dish inspired by authentic Thai street food!
Ingredients
- 8 ounces wide rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2–3 pieces Thai bird’s eye chilies, finely chopped Adjust to taste for spice level
- 1 small onion, sliced
- 1 bell pepper sliced (red or green)
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup Thai basil leaves Substitute with regular basil if unavailable
- 1 cup protein of choice (chicken, shrimp, tofu), thinly sliced Optional, based on preference
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce Use tamari for a gluten-free option
- 1 tablespoon dark soy sauce Adds color and depth to the sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/4 cup water or chicken broth For thinning the sauce
Instructions
- Soak the rice noodles in warm water until softened, then drain.
- In a small bowl, mix together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, and water to create the sauce. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add the protein and cook until golden brown. Set aside.
- In the same pan, add garlic and Thai chilies. Stir-fry for 30 seconds until fragrant.
- Add onion, bell pepper, broccoli, and snap peas. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- Return the protein to the pan. Add the noodles and pour the sauce over. Toss everything together to coat evenly.
- Add Thai basil leaves and stir-fry for another minute until the basil wilts.
- Serve immediately, garnished with extra basil leaves.
Nutrition
Serving: 1peopleCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 16gSaturated Fat: 3gSodium: 650mgFiber: 3gSugar: 5g
Tried this recipe?Let us know how it was!