Street style Thai Drunken Noodles

Thai cuisine is renowned for its vibrant flavors, aromatic herbs, and the perfect balance of sweet, salty, sour, and spicy elements. It has captured the hearts and taste buds of food lovers around the globe, making it a top choice for those seeking an exciting culinary experience. Among the many delightful dishes that Thai cuisine offers, Drunken Noodles, or Pad Kee Mao, stands out as a beloved street food favorite that embodies the essence of traditional Thai cooking.

Dive into the vibrant world of Thai cuisine with this delightful Drunken Noodles recipe! Known for its bold flavors and aromatic herbs, this dish features wide rice noodles stir-fried with fresh vegetables and a mix of savory sauces, bringing a touch of authentic Thai street food to your kitchen. Perfect for spice lovers, it's easily customizable with your favorite proteins and veggies. Follow our step-by-step guide and enjoy a flavorful meal that captures the essence of Thailand!

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Ingredients

10 oz wide rice noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1 small red onion, sliced

1 bell pepper (red or green), sliced

1 cup Thai basil leaves

1 cup bok choy or baby spinach

1 medium carrot, julienned

1-2 Thai bird's eye chilies, sliced (adjust to taste)

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 teaspoon sugar

Juice of 1 lime

Chopped scallions and additional Thai basil for garnish

Instructions

Soak the noodles in warm water for about 30 minutes or until they're just al dente, then drain and set aside.

Heat the oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onion, cooking until fragrant and the onion is translucent (about 2-3 minutes).

Add the bell pepper and carrot to the skillet, stirring for another 2-3 minutes until they start to soften.

Increase the heat to high. Add the soaked noodles to the skillet. Stir-fry quickly, ensuring the noodles’re coated with the oil and flavors.

Mix in the sauces: soy sauce, oyster sauce, fish sauce, and sugar. Stir everything until well combined and heated through (about 2-3 minutes).

Add the bok choy or spinach, bird’s eye chilies, and Thai basil. Toss everything together, allowing the greens to wilt.

Squeeze lime juice over the dish for a fresh zing. Toss a few more times to evenly distribute the flavors.

Taste and adjust the seasoning, adding more soy sauce or lime juice if desired.

Serve garnished with chopped scallions and additional Thai basil on top. Enjoy your spicy, savory street-style Drunken Noodles!

Prep Time, Total Time, Servings: 15 mins | 30 mins | 2-3 servings