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Drunken Noodles, known in Thailand as Pad Kee Mao, are a tantalizing dish that has captured the hearts and palates of food lovers around the globe. This iconic stir-fried noodle dish is a staple in Thai cuisine, celebrated for its bold flavors and comforting texture. The enticing combination of wide rice noodles, fresh vegetables, and a medley of sauces creates a culinary experience that is both satisfying and invigorating.

Drunken Noodles (Pad Kee Mao)

Dive into a delicious bowl of Drunken Noodles Delight! This easy recipe combines wide rice noodles, tender chicken or tofu, and vibrant veggies like broccoli and red bell pepper. Tossed in a flavorful mix of soy and oyster sauces with a hint of chili, it's a satisfying dish you'll love. Ready in just 35 minutes, this stir-fry is perfect for a weeknight dinner. Don’t forget the fresh basil and lime for a burst of flavor! Enjoy!
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Ingredients
  

8 oz wide rice noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1/2 pound chicken breast, sliced thinly (or tofu for a vegetarian option)

1 red bell pepper, sliced

1 cup broccoli florets

1 cup baby corn, sliced

2 eggs, lightly beaten

3 tablespoons soy sauce

2 tablespoons oyster sauce (or mushroom sauce for vegetarian)

1 tablespoon dark soy sauce

2 tablespoons fish sauce (or soy sauce for vegetarian)

1 teaspoon sugar

1 tablespoon chili paste (adjust to taste)

Fresh basil leaves, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Noodles: Soak the rice noodles in hot water for about 20 minutes or until softened, then drain and set aside. You can also prepare them following the package instructions.

    Stir-Fry the Chicken: In a large wok or frying pan, heat the vegetable oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Then, add the sliced chicken (or tofu) and cook for approximately 5 minutes until fully cooked.

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

        Scramble the Eggs: Push the chicken and vegetables to one side of the pan and pour the beaten eggs into the cleared side. Scramble the eggs until fully cooked, then mix everything together.

          Combine with Noodles: Add the soaked rice noodles to the pan. Pour in soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar, and chili paste. Toss everything together for about 2-3 minutes until the noodles are evenly coated and heated through.

            Serve: Remove from heat and stir in fresh basil leaves. Serve hot with lime wedges on the side for squeezing over the noodles.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4