Name: Thai Drunken Noodles (Pad Kee Mao)
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: 7 oz dried rice noodles (wide); 2 tbsp oil (peanut, vegetable or canola); 3 large cloves garlic (minced); 2 pieces birds eye chilli or Thai chillies (deseeded, very finely chopped); 1/2 pcs onion (sliced); 200 g chicken thighs (cut into bite size pieces); 2 tsp fish sauce (or soy sauce); 2 pcs green onions (cut into 3cm/2″ pieces); 1 cup Thai or Thai Holy Basil leaves (sub regular basil); 3 tbsp oyster sauce; 1.5 tbsp light soy sauce; 1.5 tbsp dark soy sauce; 2 tsp sugar; 1 tbsp water

Introduction to Thai Drunken Noodles

Thai Drunken Noodles, or Pad Kee Mao, is a vibrant and flavorful dish that perfectly captures the essence of Thai cuisine. Known for its spicy kick and aromatic herbs, this beloved street food is not only satisfying but also incredibly versatile. Making it at home allows you to customize the flavors and ingredients to suit your tastes and dietary preferences, something you can't easily do with takeout.

Why Choose Homemade Thai Drunken Noodles?

Opting for homemade Thai Drunken Noodles means you can control every aspect of the dish. It’s a great way to experiment with flavors, whether you want extra heat from chilies or more herbs for freshness. Plus, preparing this dish in your kitchen can be a quick affair — from prep to plate in just 16 minutes!

Cooking at home can also be a healthier alternative, as you can use fresh ingredients and adjust the amount of oil and sauces. With its array of vegetables and protein options, like chicken thighs or tofu, this noodle dish is equally suitable for various dietary needs.

Not to mention, cooking can be a joyful experience. Invite friends over to join in the culinary fun! For an even deeper dive into Thai cuisine, check out Thai food history to enrich your understanding.

Ingredients for Thai Drunken Noodles

Essential components for the dish

To whip up a delicious batch of Thai Drunken Noodles (Pad Kee Mao), you'll need some key ingredients that bring this dish to life:

Rice Noodles: 7 oz (200g) of wide dried rice noodles are essential for that classic texture.
Protein: Chicken thighs (or chicken breast) cut into bite-sized pieces deliver juicy goodness.
Vegetables: Garlic, onions, green onions, and Thai basil are crucial for flavor, crunch, and freshness.
Spices: Birds eye or Thai chilis add that authentic kick, while soy sauce and oyster sauce help create a savory base.
Oil: A splash of peanut, vegetable, or canola oil helps everything sizzle beautifully.

Variations in ingredients for different diets

Not everyone eats the same way, and that's totally okay! Here are some ingredient variations to cater to different diets:

Vegetarian/Vegan: Substitute chicken with tofu or tempeh and use soy sauce instead of fish sauce.
Gluten-Free: Simply choose gluten-free soy sauce to enjoy the rich flavor without the gluten.
Low-Carb: Opt for zucchini noodles or shirataki noodles instead of rice noodles for a lighter version.

These variations ensure that everyone can enjoy a comforting plate of Thai drunken noodles, regardless of dietary preferences. For more tips on substitutions, check out this guide on cooking with alternatives.

Step-by-step preparation of Thai Drunken Noodles

Are you ready to dive into the delicious world of Thai Drunken Noodles (Pad Kee Mao)? This stir-fried dish packs a punch with bold flavors and is surprisingly easy to whip up right in your kitchen! Let’s walk through the preparation process step-by-step, so you can impress your friends or simply treat yourself.

Gather your ingredients

Before we jump into cooking, let’s make sure you have everything you need at the ready. Here’s your checklist:

Noodles: 7 oz / 200g wide dried rice noodles
Stir Fry:
2 tablespoon oil (peanut, vegetable, or canola)
3 cloves garlic, minced
2 birds eye or Thai chilies, finely chopped (optional: adjust for spice!)
½ onion, sliced
200g chicken thighs, cut into bite-sized pieces
2 teaspoon fish sauce (or soy sauce if you prefer)
2 green onions, chopped into 3cm pieces
1 cup Thai or Holy Basil leaves (regular basil works in a pinch)
Sauce:
3 tablespoon oyster sauce
1½ tablespoon light soy sauce
1½ tablespoon dark soy sauce
2 teaspoon sugar
1 tablespoon water

Having everything prepped and at hand is crucial, as this dish comes together quickly! Don’t skip this step—trust me, it’ll make your cooking experience much smoother.

Prepare the rice noodles

Next, let’s get the noodles ready. Follow the instructions on the package to cook the wide rice noodles. Typically, you'll soak them in hot water until they're just tender (not mushy!). After that, drain the noodles and set them aside. This simple step delivers the heart of your Thai Drunken Noodles—noodles that are chewy and substantial enough to hold up against the robust flavors in this dish.

Make the flavorful sauce

While your noodles are soaking, whip up the sauce in a small bowl. Combine the oyster sauce, light and dark soy sauces, sugar, and water. Give it a good stir until the sugar dissolves. This sauce will add depth and richness to your dish, and you'll be soooo glad you made it fresh rather than using a store-bought version!

Stir-fry the aromatics and chicken

Heat a large wok or skillet over high heat and add your oil. Once the oil is hot, toss in the minced garlic and chilies, stirring for about 10 seconds—be careful not to inhale the spicy aroma! Then add the sliced onion and sauté for about a minute until it softens. Finally, throw in the chicken pieces along with the fish sauce and stir-fry until the chicken is cooked through, about 2 minutes.

Combine everything and add basil

Now, it’s time for the fun part! Add your drunken noodles along with the sauce to the wok. Stir everything together, ensuring the noodles are well coated with that luscious sauce. After about a minute of cooking, add in the chopped green onions and basil leaves. Toss them gently until just wilted. Then, serve your Thai Drunken Noodles immediately!

Now that you’ve walked through the preparation process, don’t you feel ready to tackle this dish with confidence? Enjoy your homemade Thai Drunken Noodles, perfect for a cozy night in or a fun dinner party!

Variations on Thai Drunken Noodles

Vegetarian or Vegan Drunken Noodles

Transform your Thai drunken noodles into a delicious vegetarian or vegan delight by swapping out the chicken for an array of colorful veggies. Think bell peppers, carrots, and snap peas for crunch, and toss in some tofu for added protein. Instead of fish sauce, use soy sauce or a homemade vegan alternative. This version not only caters to plant-based diets but also showcases vibrant flavors that will leave you feeling satisfied and energized.

Gluten-Free Drunken Noodles

Craving those spicy Thai drunken noodles but need to stay gluten-free? No problem! Just opt for gluten-free soy sauce or tamari instead of the standard soy sauce. Ensure your rice noodles are labeled gluten-free, as many do not contain gluten. These simple substitutions will allow everyone to enjoy this delectable dish without worrying about dietary restrictions. Your taste buds won’t know the difference!

Explore more ideas on variations here and let your creativity shine in the kitchen.

Cooking Tips and Notes for Thai Drunken Noodles

Getting the Right Noodle Texture

To achieve that perfect slurp-worthy texture for your Thai Drunken Noodles, opt for wide rice noodles. Cook them just until they're al dente; the brief stir-frying will finish the job. Be sure to soak them according to the package instructions to prevent them from becoming mushy. Check out this guide for more tips on perfecting your noodle game!

Adjusting Spice Levels

If you enjoy a bit of heat, start with the suggested two Thai chilies; remember, Thai Drunken Noodles are meant to be spicy! If you're sensitive to heat, feel free to reduce the number of chilies or even deseed them for a milder dish. As a personal touch, consider adding a dab of chili paste to the sauce for an extra kick without overwhelming the flavors.

Serving Suggestions for Thai Drunken Noodles

When enjoying your Thai Drunken Noodles, the right sides and garnishes can elevate your meal to new heights!

Perfect Sides to Complement Your Dish

To balance the bold flavors of these spicy noodles, consider serving:

Fresh Spring Rolls: A light and crunchy accompaniment filled with vibrant veggies.
Tom Yum Soup: This tangy and spicy soup enhances the Thai dining experience.
Coconut Rice: To mellow out the heat, serve with slightly sweet coconut-infused rice.

Creative Garnish Ideas

Add flair to your Thai Drunken Noodles with thoughtful garnishes:

Fresh Lime Wedges: A squeeze of lime brightens the dish beautifully.
Chopped Peanuts: For a crunchy texture, sprinkle on some toasted peanuts.
Thai Basil: Extra leaves not only lend flavor but also give a fresh look.

With these ideas, you’re all set to impress at your next meal! For more inspiration, check out this link on Thai cuisine.

Time Breakdown for Thai Drunken Noodles

Preparation Time

Get ready for a delicious culinary adventure! Preparing your ingredients takes about 10 minutes. This includes slicing your chicken, mincing garlic, and prepping those colorful veggies.

Cooking Time

Once everything is prepped, the cooking is a breeze at around 6 minutes. Make sure your wok is hot, and things will cook quickly, so be ready to toss in your ingredients!

Total Time

All in all, you'll need about 16 minutes from start to finish. Perfect for a quick weeknight dinner or impressing friends with your culinary skills! For a detailed guide, check out more tips on RecipeTin Eats. Enjoy your flavor-packed Thai drunken noodles!

Nutritional Facts for Thai Drunken Noodles

Calories per serving

Each serving of Thai Drunken Noodles contains approximately 454 calories, making it a hearty yet satisfying dish.

Key nutrients

These noodles are packed with essential nutrients, providing a balanced profile for a delicious meal:

Carbohydrates: 58.6 g
Protein: 22.9 g
Fat: 14.8 g

Dietary considerations

Perfect for weeknight dinners, Thai Drunken Noodles can be enjoyed by many! While the recipe includes chicken, feel free to substitute with tofu for a vegetarian option. Check out this nutrition guide for more dietary tips and insights.

In just 16 minutes, you can whip up this quick and flavorful meal that's bound to please everyone at your table!

FAQ about Thai Drunken Noodles

Can I substitute ingredients in this recipe?

Absolutely! Thai drunken noodles are quite flexible. You can swap chicken for beef or tofu for a vegetarian option. If you can’t find Thai basil, regular basil will work just fine, though the flavor will differ slightly. And for sauces, light and dark soy sauces can usually be substituted seamlessly, but avoid using only dark soy as it can overpower the dish.

How can I store leftover drunken noodles?

Leftover drunken noodles should be stored in an airtight container in the refrigerator. They’ll stay fresh for up to three days. When ready to eat, reheat them in a skillet over medium heat, adding a splash of water or soy sauce to keep them from drying out.

What are the best sides to serve with drunken noodles?

Some delightful sides to pair with your Thai drunken noodles include fresh spring rolls, a light cucumber salad, or even a bowl of hot and sour soup. These dishes complement the spicy, flavorful noodles while providing a refreshing balance.

Conclusion on Thai Drunken Noodles

Thai Drunken Noodles, or Pad Kee Mao, offer a delightful balance of flavors with a spicy kick that’s hard to resist. Perfect for a quick weeknight meal, these savory stir-fried noodles can be tailored to your taste. Why not try making them at home for your next dinner? Your taste buds will thank you!