Description
Spicy Thai “Drunken Noodles” (pad kee mao) deliver a fiery flavor explosion that dances across your palate. Street-style Thai cuisine brings bold ingredients together in a sizzling wok, promising pure culinary excitement you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 lb protein of choice (chicken, beef, shrimp, tofu)
Noodles and Vegetables:
- 10 ounces (280 grams) wide rice noodles
- 1 bell pepper, sliced
- 1/2 small onion, sliced
- 4 cloves garlic, minced
- 23 Thai chilies, finely chopped (adjust for spice level)
- 1 cup fresh Thai basil leaves
Sauces and Seasonings:
- 2 tablespoons vegetable oil
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
Instructions
- Soak rice noodles in warm water for 15-20 minutes until they become pliable and flexible, ensuring they’re soft but not completely mushy.
- Drain the noodles thoroughly and set aside, allowing excess water to drip off completely.
- Mince garlic, slice Thai chilies, and chop basil leaves into delicate ribbons, preparing them for quick integration into the dish.
- Heat a large wok or heavy skillet over high heat, creating an intensely hot cooking surface for rapid stir-frying.
- Add oil to the scorching pan, allowing it to shimmer and spread quickly across the cooking surface.
- Toss in minced garlic and sliced chilies, stirring vigorously to release their aromatic oils and prevent burning.
- Introduce protein of choice, breaking it into small pieces and searing until golden brown and partially cooked.
- Quickly add noodles to the wok, using tongs to separate and coat them with the fragrant oil and spices.
- Pour in soy sauce, oyster sauce, and fish sauce, creating a dynamic flavor base that coats every strand of noodle.
- Stir-fry the mixture aggressively, allowing the noodles to develop slight char marks and absorb the complex sauce.
- Incorporate fresh basil leaves, letting them wilt and release their herbaceous essence into the dish.
- Remove from heat immediately, transferring the steaming noodles to serving plates to prevent overcooking.
- Garnish with additional fresh basil and a sprinkle of crushed red pepper for an extra burst of flavor and heat.
Notes
- Use wide rice noodles for authentic texture, ensuring they’re fresh or properly soaked to prevent sticking.
- If rice noodles aren’t available, substitute with linguine or flat wheat noodles as a quick alternative.
- Rinse noodles in cold water after boiling to stop cooking and prevent them from becoming mushy.
- Pat noodles dry with paper towels to help them absorb the flavorful sauce more effectively.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 2
- Calories: 600
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg