Drunken Noodles Recipe – Pad Kee Mao
Thai-Style Flat Rice Noodles Stir-Fried with Vegetables and a Sweet-Spicy Sauce
Drunken Noodles, or Pad Kee Mao, is a popular Thai dish known for its bold flavors, savory sauce, and a perfect balance of heat and sweetness. This dish features flat rice noodles stir-fried with an assortment of vibrant vegetables, including bell peppers, baby corn, and fragrant Thai basil, all brought together with a saucy blend of soy sauce, fish sauce, sriracha, honey, and brown sugar. With its robust, aromatic flavors, this vegetarian dish is a delightful and satisfying main course.
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 |
To Make the Drunken Noodle Sauce:
| Ingredient | Quantity |
|---|---|
| Brown Sugar (Demerara Sugar) | 1/2 tablespoon |
| Honey | 1/2 tablespoon |
| Soy Sauce | 1 tablespoon |
| Fish Sauce | 1 tablespoon |
| Sriracha Sauce | 1 tablespoon |
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Instructions:
-
Cook the Rice Noodles:
- Begin by boiling the flat rice noodles. In a saucepan, heat about 2 cups of water with a pinch of salt and a few drops of oil on high heat.
- Once the water comes to a rolling boil, reduce the flame to medium-high and add the rice noodles. Allow them to cook for about 2–3 minutes, just until they are soft but not overcooked.
- Once cooked, turn off the flame and drain the noodles using a colander. Hold the colander under cold running water to stop the cooking process and prevent the noodles from becoming mushy.
- After draining the excess water, transfer the noodles to a bowl. Grease your hands with a little cooking oil and toss the noodles gently to prevent them from sticking together. Set aside.
-
Prepare the Vegetables:
- While the noodles are boiling, prep the vegetables. Cut the baby corn into diamond-shaped pieces, and slice the bell peppers into similar-sized diamonds.
- Finely chop the garlic and ginger, and roughly tear the Thai basil leaves. Set aside.
-
Make the Drunken Noodle Sauce:
- In a small bowl, combine the brown sugar, honey, soy sauce, fish sauce, and sriracha sauce. Stir well to mix all the ingredients together. Set aside.
-
Stir-Fry the Vegetables:
- In a wok or large frying pan, heat 1–2 tablespoons of oil over medium-high heat. Once the oil is hot, add the garlic and ginger. Sauté for about 30 seconds, just until aromatic and golden brown.
- Add the baby corn and bell peppers to the pan. Stir-fry for 3–4 minutes, until the vegetables are tender but still crisp. Be careful not to overcook them—this dish benefits from crunchy vegetables.
-
Combine the Noodles and Sauce:
- Add the cooked rice noodles to the pan with the vegetables. Toss them together gently, ensuring that the noodles are well coated with the oil and vegetables.
- Pour the prepared drunken noodle sauce over the noodles and vegetables. Stir well to evenly coat everything in the sauce. Let the noodles simmer in the sauce for about 2–3 minutes to allow the flavors to meld together.
-
Finish with Thai Basil and Spring Onions:
- Add the torn Thai basil leaves and spring onions to the pan. Stir them in, allowing the basil to wilt slightly and the spring onions to soften, just 1–2 minutes.
-
Serve:
- Serve the drunken noodles immediately while hot, garnished with a few extra basil leaves if desired. Enjoy the dish as a satisfying main course, perfect for a weeknight meal or a weekend feast.
Tips:
- Adjust the Spice: If you like your Drunken Noodles spicier, feel free to increase the amount of sriracha sauce or add fresh chilies during the stir-fry step.
- Add Protein: For a heartier version, consider adding tofu, tempeh, or your choice of plant-based protein.
- Vegetable Variations: Feel free to swap out or add any vegetables you prefer, such as carrots, broccoli, or mushrooms.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Protein | ~6g |
| Carbohydrates | ~70g |
| Fat | ~6g |
| Fiber | ~5g |
| Sugar | ~15g |
| Sodium | ~800mg |
(Note: Nutritional values are estimates and can vary depending on the exact ingredients used and portion sizes.)
This Drunken Noodles Recipe (Pad Kee Mao) is the perfect combination of sweet, savory, and spicy flavors, making it a beloved Thai dish that can easily be made at home. Whether you’re a fan of Thai cuisine or simply looking to try something new, this vibrant and flavorful dish is sure to become a favorite!
