Drunken Noodle Pad Kee Mao
Transport your taste buds to the bustling streets of Thailand with this irresistible Drunken Noodle Pad Kee Mao recipe. Featuring broad rice noodles coated in a bold and savory sauce of soy, oyster, and fish sauce with a touch of sweetness, this stir-fry explodes with vibrant flavors and aromas. Stir-fried with fresh vegetables like bell peppers, carrots, and broccoli, and infused with the spice of Thai bird’s eye chilies and the fragrant kick of garlic, this dish is perfectly balanced by the licorice-like aroma of Thai basil leaves. Whether you choose tender chicken, protein-packed tofu, or simply keep it veggie, this quick 30-minute recipe is ideal for weeknight dinners or an indulgent feast at home. Serve it hot with a squeeze of lime for a zesty finish and savor a restaurant-quality dish straight from your own kitchen. Perfect for lovers of spicy Thai cuisine!
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Recipe Information
Ingredients
- 300 grams wide rice noodles
- 2 tablespoons vegetable oil
- 4 cloves garlic
- 3 pieces Thai bird's eye chilies
- 200 grams chicken breast or tofu (optional)
- 1 medium onion
- 1 large red bell pepper
- 1 medium carrot
- 150 grams broccoli florets
- 20 grams Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1.5 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 piece lime wedge (for garnish)
Instructions
Prepare the rice noodles as per the package instructions. Drain and set aside.
Finely mince the garlic and Thai bird's eye chilies. Thinly slice the onion, red bell pepper, and carrot into bite-sized pieces. If using chicken or tofu, cut it into thin strips.
In a small bowl, mix the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Set the sauce aside.
Heat the vegetable oil in a large wok or pan over medium-high heat.
Add the minced garlic and chilies to the hot oil and stir-fry for 30 seconds until fragrant.
If using chicken or tofu, add it to the pan and stir-fry until cooked through, about 3-4 minutes.
Add the sliced onion, bell pepper, carrot, and broccoli to the pan. Stir-fry for another 2-3 minutes or until the vegetables are slightly tender but still crisp.
Toss in the cooked rice noodles and pour the prepared sauce over the top. Stir well to coat everything evenly in the sauce.
Add the Thai basil leaves and stir-fry for another 30 seconds until the leaves are wilted.
Remove from heat and serve the Pad Kee Mao immediately with a lime wedge on the side for added tang.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 4416 mg | 192% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 23.2 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 281 mg | 22% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1714 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
