A Thai restaurant favorite!
Drunken noodles or Pad Kee Mao is a stir fry noodle dish that consists of wide rice noodles, soy sauce, oyster sauce, fish sauce, garlic, chili peppers, black pepper pods, meat, seafood, and Thai basil. It originates from Thailand. Kee Mao means “drunkard” in Thai. There is no alcohol in the dish. Many debate on why the noodles are named they way they are. Some believe a drunk person made this dish with the ingredients they had available, others believe that the name comes from the dish being so spicy people will “drink” a lot to quench their thirst. All in all drunken noodles are a very popular dish to eat in restaurants or to make at home.
Thai food is always welcome among our friends and family. Drunken noodles are certainly a favored choice. They are a lovely blend of flavors. The Thai basil mellows the spicy peppers, and the sauce envelopes the noodles perfectly. Whenever I have extra Thai basil in the kitchen, Drunken noodles are a perfect dish to use it in. Please enjoy this recipe!
Drunken Noodles (Pad Kee Mao) Recipe
Yields 2-3 servings
Prep Time 20 minutes
Cook Time 11 minutes
Beer Pairing Suggestion: Lager
Wine Pairing Suggestion: Sauvignon Blanc
1 1/2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon Sriracha sauce
1 tablespoon fish sauce
8 Thai basil leaves, thinly sliced
2 tablespoons oil
2 cloves of garlic, minced
2 Thai chili peppers or 1/2 jalapeno pepper, finely chopped
1 egg, lightly beaten
1/4 of a white onion, sliced
3 ounces cooked protein (ex: chicken, tofu, shrimp, beef.)
8 ounces thick wide rice noodles, cooked
8 grape tomatoes, halved
1 green onion, chopped
1 cup Thai basil, loosely packed
To Serve: Lime wedges and bean sprouts
In a bowl, combine all the sauce ingredients, set aside.
In a large wok, heat oil over medium high heat. Add garlic and cook for about 30 seconds.
Add peppers and eggs. Scramble together for 1 minute.
Stir in the onion slices and cook for 1 minute.
Add in the protein and cook for 1 minute.
Throw in the noodles, tomatoes, green onion, and Thai basil. Cook for another minute.
Toss in the sauce and stir. Cook all together for 5 minutes. Make sure all the noodles are well coated in sauce.
Serve hot with lime wedges and bean sprouts.
Vegetarian variation: substitute oyster and fish sauce with vegetarian oyster and fish sauce.
Adjust spiciness to your own taste!
DID YOU MAKE THIS DISH?
Tag @culinary_cupcake when you upload your photo on Instagram and hashtag #culinary_cupcake