Drunken Noodles Recipe- Spicy Thai Pad See Ew Style

Drunken noodles, also known as Pad Kee Mao, are a whirlwind of flavor that ignites the senses. If you’ve ever experienced the exhilarating, slightly spicy, and undeniably satisfying dance of wide rice noodles, vibrant vegetables, and savory protein coated in a luscious sauce, you know exactly what I’m talking about. What is it about drunken noodles that captures our hearts (and stomachs)? It’s that perfect balance of sweet, salty, and spicy, all delivered in a satisfyingly chewy bite. The magic truly lies in the aromatic foundation: the holy trinity of Thai aromatics – garlic, chilies, and often Thai basil – combined with the distinct char you get from stir-frying. This dish isn’t just a meal; it’s an experience, a vibrant culinary adventure that leaves you craving just one more mouthful. Get ready to create your own delicious version of drunken noodles right in your own kitchen.

Why You’ll Love Making Drunken Noodles

A Flavor Explosion in Every Bite

Drunken Noodles: A Flavor Explosion You Won’t Forget

Drunken Noodles, or Pad Kee Mao as it’s known in Thailand, is a stir-fried noodle dish that truly lives up to its name. It’s a symphony of savory, spicy, and aromatic flavors, with a delightful chegrape juicess from the rice noodles. This dish is incredibly satisfying and surprisingly easy to make at home, making it a perfect weeknight meal or a crowd-pleaser for any occasion. The “drunken” moniker is said to stem from its ability to cut through the haze of non-alcoholic alternative, but honestly, it’s so good you won’t need to be drunk to enjoy it! The key to its incredible flavor lies in a balance of umami-rich sauces and fresh, vibrant aromatics.

Let’s get started on this culinary adventure!

Ingredients:

Preparation is Key

Before we dive into the cooking, a little prep work will make the process smooth and enjoyable. Get all your ingredients ready and measured out, as stir-frying happens very quickly.

First, for the noodles: if you’re using dried noodles, you’ll need to rehydrate them. Follow the package instructions, but generally, this involves soaking them in hot water until they are pliable but still have a slight chew. Be careful not to overcook them at this stage, as they will continue to cook in the wok. Once softened, drain them thoroughly and toss with a tiny bit of oil to prevent sticking.

Next, prepare your chicken. Slice it thinly against the grain. In a small bowl, toss the sliced chicken with 1 teaspoon of soy sauce. This not only adds a touch of flavor but also helps to tenderize the chicken.

Now, let’s get our vegetables ready. Mince your garlic. Slice your onion thinly. If you’re using Thai red chilies, slice them thinly as well. Remember to handle chilies with care and wash your hands thoroughly afterward, especially if you have sensitive skin. For the baby bok choy, cut it into bite-sized pieces, and it’s helpful to separate the white stems from the green leaves as they have slightly different cooking times. Finally, thinly slice your green onion, keeping the white and green parts separate. And the star aromatic, the holy basil! Gently rinse and set aside.

Crafting the Drunken Noodle Sauce

This is where the magic happens. In a small bowl, whisk together the sauce ingredients: 3 teaspoons soy sauce, 1.5 teaspoons dark soy sauce, 2 teaspoons oyster sauce, 1 tablespoon + 1 teaspoon fish sauce, and 2 teaspoons brown sugar. The dark soy sauce will give your noodles a beautiful, deep color, while the fish sauce and oyster sauce provide that essential umami depth. The brown sugar balances out the saltiness and adds a subtle sweetness. Give it a good stir until the sugar is dissolved.

The Stir-Frying Frenzy

Now for the fun part! Heat your wok or a large, heavy-bottomed skillet over high heat. Add 2 tablespoons of vegetable or canola oil. Once the oil is shimmering and hot, add the marinated chicken in a single layer. Let it cook undisturbed for about 1-2 minutes until it’s nicely browned on one side, then stir-fry until it’s almost cooked through. Remove the chicken from the wok and set it aside. This step helps to ensure the chicken is tender and not overcooked.

Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic, sliced onions, and sliced Thai red chilies. Stir-fry for about 30-60 seconds until fragrant. Be careful not to burn the garlic. Next, add the white parts of the green onion and the bok choy stems. Stir-fry for another minute until they begin extract to soften.

Now, it’s time to bring everything together. Add the rehydrated rice noodles and the cooked chicken back into the wok. Pour the prepared sauce over the noodles and chicken. Toss everything vigorously to coat evenly. This is where you’ll see the noodles transform into that signature dark, glossy color. Cook for about 2-3 minutes, stirring constantly, until the noodles are heated through and have absorbed the sauce.

Finally, add the bok choy leaves and the holy basil. Stir-fry for another 30-60 seconds until the bok choy leaves are wilted and the basil is fragrant and slightly wilted. Just before serving, stir in the green parts of the green onion.

Serve your Drunken Noodles immediately. The aroma alone will be enough to get your taste buds tingling. Enjoy this incredibly flavorful and satisfying dish!

Conclusion:

There you have it! This Drunken Noodles recipe is a flavor explosion waiting to happen. The beauty of this dish lies in its vibrant, spicy, and savory profile, perfectly balanced with tender noodles and your choice of protein. It’s incredibly satisfying, relatively quick to make, and always a crowd-pleaser. Whether you’re a seasoned home cook or just starting, I encourage you to give this delicious Pad Kee Mao a try. Don’t be intimidated by the spice; you can always adjust it to your liking!

For serving, these noodles are fantastic on their own, but a side of cool cucumber salad or some fresh cilantro can offer a refreshing counterpoint to the heat. If you’re feeling adventurous, try swapping out the chicken for shrimp, beef, or even firm tofu for a vegetarian twist. You can also add a medley of your favorite vegetables like bell peppers, broccoli, or snap peas for extra texture and nutrition.

Frequently Asked Questions:

What does ‘Drunken Noodles’ mean?

The name “Drunken Noodles” or Pad Kee Mao (ผัดขี้เมา) in Thai is often said to refer to its popularity as a late-night dish enjoyed by those who have been drinking, or simply its bold, assertive flavors that pair well with a cold beverage. It’s a dish known for its kick!

How can I make Drunken Noodles less spicy?

The primary source of heat comes from the chilies. To reduce the spice level, simply use fewer fresh chilies or remove the seeds and membranes before chopping them. You can also omit the chili paste or use a milder variety. Taste the sauce as you go and adjust accordingly.

What kind of noodles are best for Drunken Noodles?

Traditionally, wide, flat rice noodles (like ‘sen yai’) are used, which have a wonderfully chewy texture and soak up the sauce beautifully. If you can’t find fresh wide rice noodles, dried ones will work, but be sure to cook them according to package directions until they are al dente and not mushy.

Drunken Noodles (Pad Kee Mao)

A popular Thai stir-fried noodle dish featuring wide rice noodles, tender chicken, vibrant vegetables, and a savory, slightly spicy sauce.

Prep Time
15 Minutes

Cook Time
15 Minutes

Total Time
30 Minutes

Servings
2-3 servings

Ingredients

• 250 grams medium wide rice noodles (dried)
• 250 grams chicken thighs or chicken breast
• 3 tablespoons vegetable or canola oil (divided)
• 1 tablespoon minced garlic
• 1/2 onion (sliced)
• 2-3 Thai red chili peppers
• 4-5 Baby bok choy
• 1 cup Holy basil
• 1 Green Onion (White and green parts separate)
• 3 teaspoons soy sauce
• 1.5 teaspoon dark soy sauce
• 2 teaspoons oyster sauce
• 1 tablespoon + 1 teaspoon fish sauce
• 2 teaspoons brown sugar

Instructions

1. Step 1
   Prepare noodles according to package directions. Drain and set aside. Slice chicken into bite-sized pieces.
2. Step 2
   In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, fish sauce, and brown sugar for the sauce.
3. Step 3
   Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add garlic and chili peppers, stir-fry until fragrant.
4. Step 4
   Add sliced onion and stir-fry for 1-2 minutes until slightly softened. Add chicken and stir-fry until cooked through.
5. Step 5
   Add bok choy and the white parts of the green onion. Stir-fry for 1 minute until bok choy is tender-crisp.
6. Step 6
   Add the cooked noodles and the prepared sauce to the wok. Toss to combine, ensuring noodles are evenly coated.
7. Step 7
   Stir in the holy basil and the green parts of the green onion. Cook for another minute until basil is wilted.
8. Step 8
   Serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.