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In Thailand, food is not just about sustenance; it is a cultural cornerstone that brings people together. Pad Kee Mao is often enjoyed in a communal setting, highlighting the importance of sharing meals in Thai culture. The dish is typically enjoyed by locals and tourists alike in street food stalls and restaurants, making it a staple for those looking to experience authentic Thai flavors. The combination of rice noodles, fresh vegetables, aromatic herbs, and bold sauces reflects the harmonious balance that Thai cuisine is known for, where sweet, salty, spicy, and sour elements coexist.

Thai Drunken Noodles

Discover the savory delight of Thai Drunken Noodles, also known as Pad Kee Mao, a staple in Thai cuisine celebrated for its rich flavors and textures. This stir-fried dish features wide rice noodles, fresh vegetables, and aromatic herbs, creating a comforting yet exciting culinary experience. Perfectly customizable to suit your taste, it balances sweet, salty, and spicy elements. Join the culinary adventure by preparing this vibrant dish at home for a truly authentic taste of Thailand.
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Ingredients
  

8 oz wide rice noodles

2 tablespoons vegetable oil

4 cloves garlic, minced

1 small red onion, sliced

1 bell pepper (red or green), sliced

2 Thai bird’s eye chili peppers, finely sliced (adjust to taste)

1 cup Thai basil leaves

1 cup broccoli florets

1 cup carrots, julienned

1/2 cup green beans, trimmed and cut into 2-inch pieces

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon dark soy sauce

1 tablespoon sugar

Fresh lime wedges (for serving)

Instructions
 

Prepare the Noodles: Start by boiling water in a large pot. Once it reaches a rolling boil, add the wide rice noodles and cook according to package instructions (usually around 6-8 minutes) until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Sauté Aromatics: In a large wok or a non-stick skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced red onion. Sauté for about 1-2 minutes until fragrant and the onion is translucent.

      Add the Vegetables: Toss in the sliced bell pepper, broccoli florets, carrots, green beans, and the sliced bird’s eye chili. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.

        Combine Noodles and Sauce: Push the vegetables to the side of the wok, then add the cooked rice noodles. Pour in the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Toss everything together gently, making sure all the noodles and vegetables are well coated with the sauces.

          Add the Basil: Once everything is combined and heated through (about 2 minutes), remove from heat, and stir in the Thai basil leaves until just wilted.

            Serve: Plate your Drunken Noodles hot, garnishing with fresh lime wedges on the side for an extra zesty kick. Feel free to adjust seasoning with more soy sauce or chili according to your taste.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings