Drunken Noodles Recipe (Pad Kee Mao)
Drunken Noodles (Pad Kee Mao) is a vibrant and spicy Thai dish that offers an irresistible blend of flavors. In this recipe, rice noodles are tossed in a savory sauce made with soy sauce, fish sauce, honey, and Sriracha for a balance of sweet, salty, and spicy notes. A colorful array of bell peppers, baby corn, and fragrant Thai basil bring crunch and freshness to the dish, making every bite a tantalizing experience. It’s an easy, flavorful vegetarian dish that can easily be prepared in under 45 minutes.
Cuisine: Thai
Course: Main Course
Diet: Vegetarian
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice noodles | 200 g |
| Baby corn | 1/2 cup, diced |
| Red bell pepper (capsicum) | 1/4 cup, diced |
| Yellow bell pepper (capsicum) | 1/4 cup, diced |
| Green bell pepper (capsicum) | 1/4 cup, diced |
| Thai basil leaves | 1/4 cup, chopped |
| Spring onion (scallions) | 1/3 cup, chopped |
| Garlic | 6 cloves, finely chopped |
| Ginger | 1 inch, finely chopped |
For the Noodle Sauce:
| Ingredient | Quantity |
|---|---|
| Brown sugar | 1/2 tbsp |
| Honey | 1/2 tbsp |
| Soy sauce | 1 tbsp |
| Fish sauce | 1 tbsp |
| Sriracha sauce | 1 tbsp |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Carbohydrates | 52 g |
| Protein | 6 g |
| Fat | 7 g |
| Saturated fat | 1 g |
| Fiber | 3 g |
| Sodium | 1150 mg |
| Sugars | 9 g |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions:
-
Prepare the Noodles:
To start the Drunken Noodles recipe, begin by boiling the rice noodles. Bring 2 cups of water to a boil in a saucepan. Add a pinch of salt and a little oil to the water. Once the water reaches a rolling boil, add the rice noodles and cook them according to the package instructions, typically around 4–5 minutes, until they are just soft. Be cautious not to overcook the noodles as they will continue to cook later. Once cooked, drain the water and rinse the noodles under cold water to stop the cooking process. Place the noodles in a bowl, drizzle with a bit of oil, and toss gently to coat. Set aside. -
-
Make the Noodle Sauce:
In a separate mixing bowl, combine the brown sugar, honey, soy sauce, fish sauce, and Sriracha sauce. Stir in 1 tablespoon of hot water to help dissolve the sugar and create a smooth sauce. Mix everything together thoroughly and set aside. -
Stir-fry the Vegetables:
Heat 2 tablespoons of oil in a large wok or deep skillet over medium heat. Add the finely chopped garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant. Next, add the chopped spring onions and cook for 1 minute until they soften slightly. Add the diced bell peppers (red, yellow, and green) and baby corn, and stir-fry the mixture for another 3–4 minutes, or until the vegetables are just tender but still crisp. -
Combine the Noodles and Sauce:
Once the vegetables are cooked, add a pinch of salt and the prepared rice noodles to the wok. Gently toss everything together, ensuring that the noodles are well coated in the vegetable mixture. Pour the prepared Drunken Noodle Sauce over the noodles and vegetables. Stir everything together, cooking for an additional 3 to 4 minutes. The noodles should absorb some of the sauce, making them flavorful and well-seasoned. -
Finish and Serve:
Finally, stir in the chopped Thai basil leaves and toss to combine. The basil will add a burst of fragrance and a final layer of flavor. Turn off the heat and serve the Drunken Noodles immediately.
Serving Suggestions:
- For an added protein punch, serve your Drunken Noodles alongside Basil Chicken or Thai Style Paneer for a delightful vegetarian combination.
- For a refreshing dessert, pair with Tender Coconut Ice Cream to cool down the heat from the Sriracha sauce.
Cooking Tips:
- If you prefer more heat, feel free to adjust the amount of Sriracha sauce in the noodle sauce. If you want to tone it down, reduce the amount of Sriracha or omit it entirely.
- You can substitute the baby corn with other crunchy vegetables like snap peas or water chestnuts for variation.
- Drunken Noodles are best served immediately while the noodles are fresh and the vegetables retain their crispness.
Enjoy this easy and flavorful Drunken Noodles recipe on your next Thai-inspired dinner night! The perfect balance of sweetness, heat, and crunch makes it a crowd-pleasing dish for all ages.
