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In the vibrant realm of Thai cuisine, few dishes capture the essence of bold flavors and delightful aromas as effectively as Spicy Thai Drunken Noodles. Known as "Pad Kee Mao," this popular street food is a favorite among both locals and tourists for its spicy kick, satisfying texture, and aromatic profile. With its harmonious mix of fresh vegetables, aromatic herbs, and tender rice noodles, Spicy Thai Drunken Noodles is not just a meal; it’s an experience that transports you to the bustling streets of Thailand.

Drunken Noodles (Pad Kee Mao)

Dive into this delicious Spicy Thai Drunken Noodles recipe! This flavorful dish combines wide rice noodles with a medley of fresh vegetables like bell pepper and broccoli, all tossed in a zesty sauce made from soy, oyster, and fish sauce. Add a kick with bird's eye chilies and finish off with fragrant Thai basil. Perfect for a quick meal, it's ready in just 30 minutes and serves 2-3. Enjoy the perfect blend of spice and savory goodness!
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Ingredients
  

8 oz. wide rice noodles

2 tbsp vegetable oil

3 cloves garlic, minced

1 small red onion, sliced

1 bell pepper (red or green), sliced

1 cup broccoli florets

1 cup snap peas, trimmed

1 cup Thai basil leaves

1-2 Thai bird’s eye chilies, sliced (adjust to taste)

2 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp fish sauce

1 tbsp sugar

Juice of 1 lime

1-2 eggs (optional)

Fresh lime wedges for garnish

Instructions
 

Prepare the Noodles: Start by soaking the rice noodles in warm water for about 20-30 minutes or until softened. Drain and set aside.

    Make the Sauce: In a small bowl, mix together soy sauce, oyster sauce, fish sauce, sugar, and lime juice. Set aside.

      Sauté Aromatics: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced onion. Stir-fry for about 1-2 minutes until fragrant.

        Vegetable Medley: Add the sliced bell pepper, broccoli florets, and snap peas to the pan. Stir-fry for another 3-4 minutes until the vegetables are just tender but still crisp.

          Add Noodles and Sauce: Toss in the softened rice noodles and pour the sauce over them. Stir well to combine all the ingredients, ensuring the noodles are evenly coated with the sauce.

            Optional Eggs: If using eggs, push the noodle mixture to one side of the pan, crack the eggs into the empty space, and scramble them until just set. Mix into the noodles.

              Finish with Thai Basil and Chilies: Add the Thai basil leaves and sliced bird’s eye chilies to the pan, and toss everything together for an additional 1-2 minutes until the basil is wilted and flavors melded.

                Serve: Plate the drunken noodles and garnish with fresh lime wedges. Enjoy your spicy, flavorful dish!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2-3 servings