Thai Drunken Noodles Recipe

Thai Drunken Noodles, also known as Pad Kee Mao, is a popular Thai dish known for its spicy and savory flavors. This stir-fried noodle dish is a favorite among Thai food lovers and can be found in many Thai restaurants around the world. Today, I’ll show you how to make this delicious dish at home with this easy recipe.

History and Cultural Background

Thai Drunken Noodles is believed to have originated in Thailand and is often associated with late-night street food vendors who cater to hungry party-goers looking for a flavorful and hearty meal. The name “Drunken Noodles” comes from the idea that the dish is so spicy, it may make you crave a cold beer to cool down your taste buds.

Health Benefits

This dish is not only delicious but also packed with nutritious ingredients. The vegetables provide essential vitamins and minerals, while the rice noodles offer a gluten-free alternative to traditional wheat noodles. The addition of Thai basil and cilantro adds a burst of fresh flavors and antioxidants to the dish.

Ingredients:

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 cup snow peas
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 tsp chili flakes
• 1/4 cup Thai basil leaves
• 1/4 cup cilantro leaves
• Lime wedges, for serving

Instructions:

1. Soak the rice noodles in hot water for 10 minutes, then drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over high heat. Add the garlic and stir fry for 30 seconds.
3. Add the red bell pepper, broccoli, carrot, and snow peas. Stir fry for 2-3 minutes until slightly tender.
4. Push the vegetables to the side of the wok and add the soaked rice noodles.
5. In a small bowl, mix together soy sauce, oyster sauce, fish sauce, brown sugar, and chili flakes. Pour over the noodles and vegetables.
6. Stir everything together and cook for another 2-3 minutes until the noodles are heated through.
7. Add Thai basil and cilantro leaves, stir to combine.
8. Serve hot with lime wedges on the side.

Cooking Tips and Variations

To add extra protein to this dish, you can include sliced chicken, beef, or shrimp. For a vegetarian version, tofu or tempeh can be used as a delicious alternative. You can also adjust the level of spiciness by adding more or less chili flakes to suit your taste preferences.

Storage and Reheating

Leftover Thai Drunken Noodles can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the noodles in a microwave-safe dish and heat for 1-2 minutes until warmed through. You can also reheat the noodles in a skillet over medium heat with a splash of water to prevent them from drying out.

FAQs

1. Can I use regular basil instead of Thai basil?

While Thai basil is traditionally used in this dish for its distinct flavor, you can substitute it with regular basil if needed. The taste may be slightly different, but it will still add a fresh herbaceous element to the noodles.

2. Is there a gluten-free option for this recipe?

Yes, this recipe is gluten-free as it uses rice noodles instead of wheat noodles. Make sure to check the labels of the soy sauce and oyster sauce to ensure they are gluten-free as well.

3. How can I make this dish less spicy?

If you prefer a milder version of Thai Drunken Noodles, you can reduce or omit the chili flakes altogether. You can also serve the dish with a side of plain yogurt or coconut milk to help cool down the spiciness.