Drunken Noodles Recipe
Introduction
Drunken Noodles, or Pad Kee Mao, is a tantalizing Thai dish known for its flavorful blend of rice noodles, vibrant vegetables, and an irresistible sauce. This dish captures the essence of Thai cuisine, characterized by its fresh ingredients and bold flavors. Perfect for a quick weeknight dinner or an impressive weekend meal, this recipe is sure to delight both your family and guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice noodles | 200 grams |
| Baby corn | 1/2 cup – cut |
| Capsicum (Red) | 1/4 cup – cut |
| Capsicum (Yellow) | 1/4 cup – cut |
| Capsicum (Green) | 1/4 cup – cut |
| Thai basil leaves | 1/4 cup – cut |
| Green onions | 1/3 cup |
| Garlic | 6 cloves – finely chopped |
| Ginger | 1 inch – finely chopped |
| Brown sugar | 1/2 tablespoon |
| Honey | 1/2 tablespoon |
| Soy sauce | 1 tablespoon |
| Fish sauce | 1 tablespoon |
| Sriracha sauce | 1 tablespoon |
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | Approx. 350 |
| Protein | Approx. 9g |
| Carbohydrates | Approx. 50g |
| Fat | Approx. 10g |
| Fiber | Approx. 3g |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 25 |
| Total Time | 35 |
Servings
| Servings | 4 |
Cuisine
- Thai
Course
- Main Course
Diet
- Vegetarian
Instructions
-
Prepare the Noodles:
Begin by boiling the flat rice noodles. In a saucepan, bring 2 cups of water to a boil. Add a pinch of salt and a drizzle of oil to the water. Once boiling, gently add the rice noodles and cook them until they become tender. Be careful not to overcook them. Once done, turn off the heat and drain the noodles. Rinse them under cold water to halt the cooking process. -
Mix the Noodles:
Transfer the cooled noodles to a large mixing bowl. Drizzle a little oil over them and gently toss with your hands to prevent sticking. Set the noodles aside. -
Make the Drunken Noodle Sauce:
In a mixing bowl, combine 1/2 tablespoon of brown sugar, 1/2 tablespoon of honey, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of Sriracha sauce. Pour in 1 tablespoon of hot water to the mixture, stir well to combine, and set the sauce aside. -
Cook the Vegetables:
Heat a generous amount of oil in a large skillet or wok over medium heat. Add the finely chopped ginger and garlic, cooking for about 30 seconds until fragrant. Then, add the green onions and cook for an additional minute. -
Add the Veggies:
Next, incorporate the three varieties of capsicum and baby corn into the skillet. Sauté until the vegetables are tender, which should take about 3 to 5 minutes. -
Combine Noodles and Sauce:
Season the mixture with a pinch of salt, and then add the prepared rice noodles. Toss everything together thoroughly. Finally, pour the drunken noodle sauce over the noodle-vegetable mix and stir-fry for about 3 to 4 minutes, ensuring that all ingredients are well-coated and heated through. -
Serve:
Once cooked to perfection, turn off the heat and serve your Drunken Noodles hot. This dish pairs wonderfully with Basil Chicken and Thai-style cheese for a delightful weekend dinner. For a sweet finish, consider serving tender coconut ice cream alongside your meal.
Conclusion
This Drunken Noodles Recipe combines the vibrant tastes of Thailand with fresh vegetables and savory sauces. Whether enjoyed alone or as part of a larger meal, this dish is a true testament to the art of Thai cooking. Enjoy the delightful flavors and aromas as you whip up this delicious recipe in your kitchen!
