What can I substitute for Thai bird chilies if I can't find them?

If Thai bird chilies are unavailable, you can substitute with serrano or jalapeño peppers, adjusting the amount based on your heat preference. Cayenne pepper or red pepper flakes can also work in a pinch.

Can I make this dish vegetarian or vegan?

Absolutely! To make Drunken Noodles vegetarian or vegan, simply substitute the meat with tofu or, alternatively, add more vegetables like mushrooms, zucchini, or broccoli. Additionally, ensure that the oyster sauce is replaced with a vegan oyster sauce alternative made from mushrooms.

What if I don't have Thai basil?

Thai basil is preferred for its unique flavor, but if it's not available, you can use Italian basil, though the taste will be slightly different. Adding a little mint might help mimic the anise-like flavor of Thai basil.

Is there a specific type of soy sauce that works best in this recipe?

While any soy sauce can work, using a light soy sauce is often preferred for its saltiness and thinner consistency, which blends well without overpowering the dish. For a gluten-free option, tamari can be used instead.

How do I prevent the noodles from sticking together during cooking?

To prevent the noodles from sticking, soak them until they are just soft but not fully cooked. Drain them well before stir-frying and make sure the wok or skillet is very hot before adding the noodles. Keep the ingredients moving in the pan to ensure even cooking and to prevent sticking.

Drunken Noodles (Pad Kee Mao Recipe)

Name: Pad Kee Mao (Drunken Noodles)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 8 ounces flat rice noodles (wide); 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1-2 Thai bird chilies, finely chopped (adjust to taste); 1/2 pound meat of your choice (chicken, pork, shrimp, or tofu), sliced or prepared as preferred; 1 medium bell pepper, sliced; 1 medium onion, sliced; 1/4 cup Thai basil leaves; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 teaspoon sugar; 1/2 teaspoon black pepper; 1/2 cup cherry tomatoes, halved (optional); 1/2 cup Thai holy basil leaves for garnish (if available)

Description

Drunken Noodles, is a vibrant and spicy Thai noodle dish that delights with its bold flavors and aromatic ingredients. This recipe features flat rice noodles stir-fried with meat such as chicken, pork, or shrimp, mixed with crisp bell peppers, onions, and a generous amount of Thai basil. The heat comes from Thai bird chilies and garlic, which are sautéed to release intense flavors. The dish is seasoned with a savory mix of oyster, soy, fish, and a touch of sugar to balance the heat. Garnished with fresh holy basil and optional cherry tomatoes, Pad Kee Mao offers a perfect blend of texture, spice, and umami, making it a quintessential Thai comfort food.

Ingredients

Scale

8 ounces flat rice noodles (wide)
2 tablespoons vegetable oil
3 cloves garlic, minced
1-2 Thai bird chilies, finely chopped (adjust to taste)
1/2 pound meat of your choice (chicken, pork, shrimp, or tofu), sliced or prepared as preferred
1 medium bell pepper, sliced
1 medium onion, sliced
1/4 cup Thai basil leaves
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 cup cherry tomatoes, halved (optional)
1/2 cup Thai holy basil leaves for garnish (if available)

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Instructions

Prepare the noodles:
- Soak the rice noodles in warm water for about 20 minutes until they are soft but not fully cooked. Drain and set aside.
Cook the meat:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the garlic and chilies, and stir-fry for about 30 seconds until fragrant.
- Add the meat (chicken, pork, shrimp, or tofu) to the pan. Stir-fry until the meat is just cooked through and nicely browned. Remove the meat and set it aside.
Stir-fry the vegetables:
- In the same skillet, add another tablespoon of oil if needed. Add the sliced bell pepper and onion, stir-frying until they start to soften, about 2-3 minutes.
Combine ingredients:
- Return the cooked meat to the skillet. Add the drained noodles along with the oyster sauce, soy sauce, fish sauce, sugar, and black pepper. Toss everything together and stir-fry for an additional 3-5 minutes until the noodles are tender and everything is well mixed.
Final touches:
- Stir in the cherry tomatoes (if using) and Thai basil leaves. Cook for another minute until the basil is wilted and the tomatoes are just heated through.
Serve:
- Plate the noodles and garnish with fresh Thai holy basil leaves. Serve hot with a wedge of lime on the side, if desired.

Notes

For the best flavor in your Pad Kee Mao, make sure to use fresh Thai basil. If you enjoy extra spice, don’t hesitate to add more Thai bird chilies. Remember, the noodles should be soaked until just soft but not fully cooked before stir-frying to achieve the perfect texture. Enjoy crafting this deliciously spicy and aromatic Thai favorite!

Prep Time: 15min
Cook Time: 10min
Category: Noodle
Method: Stir fry
Cuisine: Thai

Nutrition

Serving Size: 1.5cups
Calories: 350kcal
Sugar: 3g
Sodium: 900mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 20g
Cholesterol: 50g