Drunken Noodles, also known as Pad Kee Mao, is a popular Thai street food that boasts bold flavors and a delightful mix of textures. This dish is characterized by its spicy, savory sauce and the fragrant aroma of fresh basil. Despite its name, Drunken Noodles contain no alcohol; instead, the name likely refers to the dish’s supposed ability to cure hangovers. The combination of tender rice noodles, succulent chicken, and crisp vegetables creates a satisfying meal that is both comforting and exciting. Here’s a step-by-step guide to making Drunken Noodles at home.
Ingredients
To create this flavorful dish, you will need the following ingredients:
- 8 ounces dried rice noodles: The base of the dish, these noodles are chewy and perfect for soaking up the sauce.
- ¼ cup oyster sauce: Adds a rich, savory depth to the sauce.
- ¼ cup soy sauce: Provides saltiness and umami.
- 1 tablespoon Asian fish sauce: Brings a distinctive, pungent flavor.
- 1 tablespoon maple syrup: Adds a subtle sweetness to balance the salty and spicy elements.
- 1 teaspoon white sugar: Enhances the overall flavor.
- 2 tablespoons cold water: To adjust the sauce consistency.
- 2 tablespoons vegetable oil: For stir-frying the ingredients.
- 1 teaspoon sesame oil: Adds a nutty aroma and flavor.
- 1 cup shallots, thinly sliced: Provides sweetness and a mild onion flavor.
- 6 teaspoons chile padi (bird’s eye chiles), thinly sliced: Adds significant heat.
- 4 cloves garlic, minced: Essential for flavor.
- 2 ½ pounds skinless, boneless chicken thighs, cut into strips (optional): Adds protein and richness.
- 1 pound Chinese broccoli, sliced (optional): Adds a bitter note and crunchy texture.
- 4 green onions, thinly sliced: Adds freshness and color.
- 1 cup fresh Thai basil leaves: Essential for the signature aroma and flavor of the dish.
Directions
1. Prepare the Noodles
Start by soaking the rice noodles in hot water until they become flexible, which usually takes about 10 to 15 minutes. Occasionally move the noodles around to prevent them from sticking together. Once they are ready, drain the water and cover the noodles with a wet paper towel to keep them moist.
2. Make the Sauce
In a small bowl, combine the oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water. Stir until the sugar dissolves and the ingredients are well mixed. This sauce will provide the rich, savory, and slightly sweet flavor profile that Drunken Noodles are known for.
3. Stir-Fry the Aromatics
Heat the vegetable oil and sesame oil in a wok or large frying pan over medium-high heat. Once the oil is hot, add the thinly sliced shallots, bird’s eye chiles, and minced garlic. Stir-fry these aromatics for about 2 minutes, or until the shallots become soft and translucent. The combination of shallots, chiles, and garlic will create a fragrant base for the dish.
4. Cook the Chicken
Move the aromatic mixture to the outside of the pan to create space in the center. Add the chicken strips to the center of the pan and sear for about 1 minute. Then, combine the chicken with the shallot mixture. Continue to stir-fry until the chicken is cooked through, which should take an additional 3-4 minutes. The chicken should be tender and flavorful, absorbing the aromas from the aromatics.
5. Add the Vegetables
Add the sliced stems of the Chinese broccoli to the pan first, as they take longer to cook than the leaves. Stir-fry for about 2 minutes, or until the stems are tender. Then, add the Chinese broccoli leaves and continue to stir-fry until they are wilted. This step ensures that the vegetables are cooked properly while retaining a bit of their crisp texture.
6. Combine with Sauce and Noodles
Pour the prepared sauce and the sliced green onions into the pan. Stir to combine and cook until the sauce begins to simmer. Add the soaked rice noodles to the pan and toss to coat them with the sauce. Continue to stir-fry for about 2 minutes, or until the noodles have absorbed the sauce and are cooked through. This step allows the noodles to pick up all the flavors from the sauce and other ingredients.
7. Finish with Basil
Remove the pan from the heat and stir in the fresh Thai basil leaves. The basil will wilt slightly from the residual heat, releasing its fragrant aroma. Taste the dish and adjust the seasoning if needed, adding more soy sauce or fish sauce for saltiness or more chiles for heat.
8. Serve
Serve the Drunken Noodles hot, garnished with additional fresh basil if desired. This dish is best enjoyed immediately while the noodles are still tender and the flavors are vibrant.
Tips for Success
- Noodle Preparation: Be careful not to over-soak the rice noodles. They should be flexible but not fully cooked, as they will continue to cook in the pan with the sauce.
- Aromatics: Adjust the number of bird’s eye chiles to suit your spice tolerance. These chiles are quite hot, so use them according to your preference.
- Protein Variations: If you prefer, you can substitute the chicken with shrimp, beef, or tofu. Adjust the cooking time accordingly to ensure the protein is cooked through.
- Vegetable Variations: Feel free to add other vegetables like bell peppers, carrots, or snap peas for additional color and texture.
Variations
- Vegetarian Version: For a vegetarian version, skip the chicken and use tofu or additional vegetables. Substitute the fish sauce with a vegetarian alternative or more soy sauce.
- Different Noodles: While rice noodles are traditional, you can also use other types of noodles such as wide egg noodles or even spaghetti in a pinch.
- Less Spicy: If you prefer a milder dish, reduce the number of bird’s eye chiles or use a milder chili pepper.
Serving Suggestions
Drunken Noodles can be enjoyed on their own as a complete meal, but they also pair well with other Thai dishes:
- Appetizers: Serve with Thai spring rolls or a light papaya salad to start the meal.
- Side Dishes: Pair with steamed jasmine rice or sticky rice to complement the flavors of the noodles.
- Beverages: A cold Thai iced tea or a light beer can balance the spiciness of the dish.
Conclusion
Drunken Noodles, with their spicy, savory sauce and fragrant basil, are a delightful and satisfying dish that can be easily prepared at home. This recipe allows you to enjoy the vibrant flavors of Thai street food in your own kitchen. By following these detailed steps and tips, you can create a dish that is both authentic and delicious. Whether you’re cooking for yourself, your family, or a gathering of friends, Drunken Noodles are sure to impress and satisfy. Enjoy the process of making this flavorful dish and savor every bite of its rich, complex flavors
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DRUNKEN NOODLES
- Total Time: 30 minutes
- Yield: 4 servings
Description
Drunken Noodles, or Pad Kee Mao, is a popular Thai stir-fry dish known for its bold and spicy flavors. It combines wide rice noodles with a variety of vegetables, protein (typically chicken, shrimp, or tofu), and a savory sauce infused with Thai basil. This dish is perfect for those who love spicy and aromatic food.
Ingredients
Instructions
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Calories: 400
- Sugar: 8g
- Sodium: 1100mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg (with chicken or shrimp)