Indian Recipes

Spicy Thai Drunken Noodles (Pad Kee Mao) Recipe

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Drunken Noodles Recipe (Pad Kee Mao)
Translated: Drunken Noodles Recipe (Pad Kee Mao)

Ingredients:

Ingredient Quantity
Rice Noodles (Flat) 200 grams
Baby Corn (cut into diamonds) 1/2 cup
Red Bell Pepper (Capsicum, cut into diamonds) 1/4 cup
Yellow Bell Pepper (Capsicum, cut into diamonds) 1/4 cup
Green Bell Pepper (Capsicum, cut into diamonds) 1/4 cup
Thai Basil Leaves (roughly torn) 1/4 cup
Spring Onion (Bulb & Greens) 1/3 cup
Garlic (finely chopped) 6 cloves
Ginger (finely chopped) 1 inch
Brown Sugar (Demerara Sugar) 1/2 tablespoon
Honey 1/2 tablespoon
Soy Sauce 1 tablespoon
Fish Sauce 1 tablespoon
Sriracha Sauce 1 tablespoon

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Cuisine: Thai

Course: Main Course

Diet: Vegetarian


Instructions:

Step 1: Boiling the Noodles
Start by boiling the rice noodles. In a saucepan, bring 2 cups of water to a rolling boil, adding a pinch of salt and a few drops of oil to the water. Once the water is boiling, reduce the heat to medium-high and add the flat rice noodles. Allow the noodles to cook for just 2–3 minutes until they are slightly tender but not overcooked. Be careful not to overcook the noodles, as they will continue to soften after draining.

Once the noodles are done, turn off the heat and drain the water through a colander. To stop the cooking process immediately, run cold water over the noodles for a few seconds. Drain the excess water thoroughly and transfer the noodles into a bowl.

To prevent the noodles from sticking, grease your hands with a little cooking oil and gently toss the noodles to coat them. This will help to separate them.

Step 2: Preparing the Drunken Noodle Sauce
In a small mixing bowl, combine the brown sugar, honey, soy sauce, fish sauce, and sriracha sauce. Stir the ingredients well to dissolve the sugar and blend the flavors. Add 1 tablespoon of hot water to the sauce mixture to help dissolve the sugar completely, and set it aside for later use.

Step 3: Stir-Frying the Vegetables
Heat a wok or large skillet over medium heat and add 1–2 tablespoons of cooking oil. Once the oil is hot, add the finely chopped garlic and ginger. Sauté them for about 30 seconds, or until they become aromatic.

Add the spring onions to the wok and stir-fry for another minute until they soften slightly. Next, toss in the diced red, green, and yellow bell peppers along with the baby corn. Stir-fry the vegetables on high heat, tossing frequently, until they are tender but still crunchy, about 3–4 minutes.

Step 4: Combining the Noodles and Sauce
Once the vegetables are cooked, add the boiled rice noodles into the wok. Stir everything together to mix the vegetables and noodles thoroughly. Add the salt to taste at this stage, and continue to toss the ingredients on high heat.

Pour in the prepared drunken noodle sauce and toss everything again for 3–4 minutes. The noodles should absorb the sauce and take on a beautiful glaze. Make sure the noodles are coated evenly in the sauce for the best flavor.

Step 5: Finishing Touches
Once everything is well-mixed and heated through, turn off the heat. Add the roughly torn Thai basil leaves into the noodles and toss them one final time. The basil should infuse the noodles with its fragrant aroma.

Step 6: Serving the Drunken Noodles
Transfer the drunken noodles to a serving dish. Serve them hot, garnished with additional fresh basil leaves if desired.

For a complete Thai meal experience, pair these Drunken Noodles with other Thai dishes like Thai Basil Chicken (Pad Krapow Gai) or Sweet and Spicy Thai Style Paneer. Follow it up with a refreshing Tender Coconut Ice Cream for dessert to round off a flavorful and satisfying meal.


Tips and Variations:

  • Protein Options: For a more filling meal, you can add your choice of protein such as tofu, chicken, shrimp, or beef to this recipe. Simply stir-fry the protein with the garlic and ginger in Step 3 before adding the vegetables.
  • Vegetable Variations: You can use other vegetables such as carrots, zucchini, or mushrooms if you prefer.
  • Spice Level: Adjust the amount of sriracha sauce to your preferred spice level. Add more for extra heat or reduce it for a milder flavor.
  • Gluten-Free Version: For a gluten-free version, ensure that the soy sauce is gluten-free, or use tamari instead.

This Drunken Noodles recipe offers a burst of flavors with its savory sauce, crisp vegetables, and fragrant Thai basil. It’s a perfect dish to enjoy any day of the week or when you want to impress your guests with a delicious homemade Thai meal!

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