Description
Drunken Noodles (Pad Kee Mao)
Inspired by the bustling streets of Thailand, Drunken Noodles are a spicy delight meant to be enjoyed with a refreshing cold drink! This dish is easy to make at home, with adjustable spice levels to suit your taste. The wide rice noodles, fragrant Thai basil, and savory sauce come together for an authentic experience that rivals your favorite takeout spot.
200g dried rice noodles
2 tbsp oil (peanut or vegetable)
3 large garlic cloves, minced
2 Thai chillies, deseeded, chopped
1/2 onion, sliced
200g chicken thighs, bite-sized
2 tsp fish sauce
2 green onions, cut into pieces
1 cup Thai basil leaves
Sauce:
3 tbsp oyster sauce
1 1/2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
2 tsp sugar
1 tbsp water
Directions:
1. Prepare noodles per packet instructions.
2. Mix the sauce in a small bowl.
3. Heat oil in a wok over high heat. Add garlic and chilli; cook for 10 seconds.
4. Add onion; cook for 1 minute. Add chicken and fish sauce; cook for 2 minutes.
5. Add green onion, noodles, and sauce; cook until coated. Stir in basil before serving.
Prep Time: 10 mins
Kcal: 454 per serving
Step-by-Step Guide
1. Soak the dried rice noodles in hot water for 8-10 minutes, or as per package instructions, until pliable but not fully soft. Drain and set aside.
2. While noodles soak, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and water in a bowl. Stir until sugar dissolves.
3. Prepare all vegetables and protein. Having everything ready (mise en place) is crucial for this fast-cooked dish.
4. Heat oil in a wok or large skillet over the highest possible heat until shimmering.
5. Add minced garlic and chopped chillies. Stir-fry for just 10 seconds until fragrant, taking care not to burn.
6. Add sliced onion and stir-fry for 1 minute until slightly softened.
7. Add chicken pieces and fish sauce. Stir-fry for 2-3 minutes until the chicken is mostly cooked through.
8. Add the drained noodles, green onions, and the prepared sauce. Toss and stir constantly for 1-2 minutes until everything is evenly coated and the noodles are tender.
9. Remove from heat and immediately stir in the fresh Thai basil leaves until just wilted.
Serving Suggestions
Serve your Drunken Noodles immediately while piping hot. For a complete meal, pair with a simple cucumber salad to cool the palate from the spice. A wedge of lime on the side allows guests to add a bright, acidic kick. A cold Thai beer or an iced lemongrass tea are the perfect traditional accompaniments to this fiery dish.
How-to Summary
To make Drunken Noodles, first soak the rice noodles. Make the savory sauce by mixing oyster sauce, soy sauces, sugar, and water. In a very hot wok, quickly stir-fry garlic, chilli, onion, and chicken with fish sauce. Add the drained noodles, green onions, and sauce, tossing until coated. Finish by stirring in fresh Thai basil off the heat.
Frequently Asked Questions
Can I make this dish vegetarian?
Absolutely. Substitute the chicken with firm tofu or a mix of mushrooms, and use a vegetarian oyster sauce or mushroom stir-fry sauce. Replace fish sauce with soy sauce.
My noodles turned out sticky. What went wrong?
This usually means the noodles were overcooked during soaking or the wok wasn’t hot enough. Ensure your noodles are only soaked until flexible, and that your wok is searing hot before adding ingredients.
Is there a substitute for Thai basil?
Thai basil has a unique licorice flavor. If unavailable, sweet Italian basil can be used in a pinch, though the authentic taste will differ.
How can I adjust the spice level?
Control the heat by removing the seeds and membranes from the chillies, using fewer chillies, or adding a mild bell pepper for balance. You can always add more chilli paste at the table.
Can I prepare any components ahead of time?
Yes. You can chop all vegetables, make the sauce, and slice the protein ahead. Store separately. The final stir-fry must be done just before serving for best texture.
Common Mistakes to Avoid
- Avoid using noodles that are too soft before stir-frying; they will become mushy.
- Do not overcrowd the wok. Cook in batches if necessary to maintain high heat for proper “wok hei” (breath of the wok).
- Do not skip the Thai basil or add it too early. It should wilt from residual heat to preserve its delicate aroma.
- Do not substitute dark soy sauce with more light soy sauce. Dark soy sauce adds color and a distinct, slightly sweet flavor.
Conclusion
Mastering Drunken Noodles at home is an achievable and rewarding culinary adventure. By following this detailed guide, you can recreate the vibrant, spicy, and deeply savory flavors of a Thai street food classic in your own kitchen. Remember to prep all ingredients, use high heat, and customize the spice to your liking. With this recipe, you can enjoy a restaurant-quality meal that is both faster and more satisfying than takeout.