Description
A quick and flavorful version of Thai Drunken Noodles (Pad Kee Mao) — spicy, garlicky, and bursting with bold street-style flavors, ready in just 20 minutes.
Ingredients
- 250g wide rice noodles (fresh or dried)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 red chili, finely chopped (adjust to taste)
- 200g chicken breast or shrimp, sliced
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 small carrot, julienned (optional)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce (for color)
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1/2 cup fresh Thai basil leaves
- Lime wedges for serving
Instructions
- If using dried noodles, soak according to package directions until soft but not mushy. Drain and set aside.
- In a wok or large skillet, heat vegetable oil over medium-high heat.
- Add minced garlic and chopped chili, stir-fry for 30 seconds until fragrant.
- Add chicken (or shrimp) and cook until browned and cooked through.
- Add onion, bell pepper, and carrot; stir-fry for 2–3 minutes until slightly tender but still crisp.
- In a small bowl, mix soy sauce, oyster sauce, dark soy sauce, fish sauce, and sugar. Pour over the stir-fry and mix well.
- Add noodles and toss everything together for 2–3 minutes, ensuring noodles are coated evenly in sauce.
- Stir in Thai basil leaves until just wilted.
- Serve immediately with lime wedges on the side.
Notes
- Adjust the chili level based on your spice tolerance.
- Use tofu instead of chicken for a vegetarian version (omit fish sauce).
- For authentic flavor, use Thai holy basil if available.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai