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Spicy Drunken Noodles, known as Pad Kee Mao in Thai, is a dish that embodies the vibrant essence of Thai cuisine. This beloved noodle dish has gained immense popularity not only in Thailand but also internationally, captivating food enthusiasts with its unique flavor profile and satisfying textures. The name "drunken noodles" is often attributed to the idea that the dish is best enjoyed late at night, often after a night of revelry, but it can certainly be savored at any time of day.

Drunken Noodles (Pad Kee Mao)

Get ready to spice up your dinner with this amazing Spicy Drunken Noodles Delight! This quick and easy recipe features wide rice noodles tossed with vibrant veggies, fragrant garlic, and your choice of protein, all wrapped in a flavorful sauce with a kick of heat. Perfect for a weeknight meal, it's ready in just 30 minutes. Serve it up with fresh lime wedges for a zesty finish. Follow this simple step-by-step guide and enjoy a delicious Thai-inspired dish tonight!
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Ingredients
  

10 oz wide rice noodles

2 tablespoons vegetable oil

4 cloves garlic, minced

1 small onion, sliced

1 red bell pepper, sliced

1 cup broccoli florets

1 cup Thai basil leaves

3-4 Thai bird chilies, sliced (adjust for spice level)

1/2 cup soy sauce

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon sugar

Optional: 1 lb chicken, beef, or shrimp (sliced thin)

Lime wedges (for serving)

Instructions
 

Prepare the Noodles: Soak the rice noodles in hot water for about 30 minutes until they are pliable, then drain and set aside.

    Cook Protein (Optional): In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add your protein (if using) and stir-fry until cooked thoroughly. Remove from the pan and set aside.

      Sauté Garlic and Onion: In the same skillet, add another tablespoon of oil. Stir in the minced garlic and sliced onion, cooking for about 2 minutes until fragrant and translucent.

        Add Veggies: Toss in the sliced red bell pepper and broccoli florets. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

          Combine Noodles & Sauces: Add the soaked rice noodles to the skillet along with the cooked protein. Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Stir well to combine all ingredients thoroughly.

            Spice it Up: Add the sliced bird chilies and Thai basil leaves. Stir-fry the dish for another 2-3 minutes until the basil wilts and everything is well mixed.

              Serve: Remove from heat and plate your spicy drunken noodles. Serve with lime wedges on the side for an extra zing!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4