Drunken Noodles Recipe

Drunken noodles recipe, also known as Pad Kee Mao, is a flavorful and spicy Thai stir-fried noodle dish that’s become a favorite for many food lovers around the globe. Despite the intriguing name, there’s no alcohol involved in its preparation. The origins of the name are unclear, but one popular theory suggests that the intense flavors pair well with a cold beer. Whether you’re a fan of bold spices or simply enjoy a comforting plate of noodles, drunken noodles offer a satisfying experience every time.

A Brief History of Drunken Noodles Recipe:

Drunken noodles hail from Thailand and are a staple of Thai street food culture. Traditionally made with broad rice noodles, the dish combines savory, spicy, and umami flavors. While its origins are debated, many believe it was created as a quick meal for people who needed something spicy and hearty to satisfy late-night hunger — often after drinking. Over time, it has evolved into a beloved dish that can be enjoyed any time of day.

Drunken Noodles Recipe

Pinklady

Drunken noodles hail from Thailand and are a staple of Thai street food culture. Traditionally made with broad rice noodles, the dish combines savory, spicy, and umami flavors. While its origins are debated, many believe it was created as a quick meal for people who needed something spicy and hearty to satisfy late-night hunger — often after drinking.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Thailand

Servings 3

Calories 400 kcal

Equipment

• Large wok or skillet
• Saucepan (for boiling noodles)
• Cutting board and knife
• Mixing bowl
• Tongs or spatula

Ingredients

  

For the Sauce:

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp dark soy sauce (optional, for richer color)
• 1 tbsp sugar (or honey for a natural sweetener)
• 1 tsp chili flakes (adjust to taste)

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For the Stir-Fry:

• 8 oz (225g) wide rice noodles
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 2-3 Thai bird’s eye chilies, finely chopped (or substitute with red chili flakes)
• 1 medium onion, sliced
• 1 bell pepper (red or green), julienned
• 1 cup broccoli florets or Chinese broccoli
• 1 cup protein of choice (chicken, shrimp, tofu, or beef)
• 1 handful Thai basil leaves

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Instructions

 

• Prepare the Sauce:

  In a small mixing bowl, whisk together soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and chili flakes. Set aside.
• Cook the Noodles:

  Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Drain and set aside.
• Prepare Your Ingredients:

  Slice the vegetables, mince the garlic, and chop the chilies. If using meat or tofu, cut it into bite-sized pieces.
• Heat the Wok:

  Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and chilies, stirring for about 30 seconds until fragrant.
• Cook the Protein:

  Add your choice of protein (chicken, shrimp, tofu, or beef) and cook until it’s fully done. Remove it from the wok and set aside.
• Add Vegetables:

  Toss in the onion, bell peppers, and broccoli. Stir-fry for 2-3 minutes until slightly softened.
• Combine Noodles and Sauce:

  Add the cooked noodles to the wok, followed by the sauce. Toss everything together until the noodles are well coated.
• Incorporate Thai Basil:

  Add the cooked protein back to the wok and toss in the Thai basil leaves. Stir for another minute until the basil wilts.
• Serve Hot:

  Dish out the drunken noodles while they’re steaming hot. Garnish with extra chili flakes if desired.

Video

Keyword Drunken Noodles Recipe

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Spicy Garlic Noodles — A simple, chili-infused noodle dish.

Chow Fun — Cantonese stir-fried flat rice noodles.

Frequently Asked Questions About Drunken Noodles Recipe:

1. Why are they called drunken noodles?

The name is believed to come from their spicy, bold flavors, which pair well with beer or other alcoholic beverages.

2. Can I use other types of noodles?

Yes, you can use spaghetti, linguine, or any flat noodle as a substitute.

3. Is this dish gluten-free?

To make it gluten-free, use gluten-free soy sauce and oyster sauce. Check your noodles as well.

4. How can I adjust the spice level?

Reduce or increase the amount of chili flakes or chilies to suit your taste.

5. Can I make it vegetarian or vegan?

Absolutely! Substitute fish sauce with soy sauce and use tofu as your protein.

6. What’s the best protein for drunken noodles?

Chicken, shrimp, and tofu are popular options, but beef or pork work well too.

7. Do I need a wok to make this recipe?

No, a large skillet works just as well.

8. What if I can’t find Thai basil?

You can substitute it with regular basil or leave it out if unavailable.

9. Can I make this dish ahead of time?

It’s best served fresh, but you can prepare the sauce and chop the veggies in advance.

10. How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before serving.

Conclusion:

Drunken noodles are a versatile and delicious dish that you can easily make at home. Whether you’re looking for a quick weeknight dinner or a way to impress your friends, this recipe delivers bold flavors and satisfying textures. Pair it with your favorite drink, and you’ve got a meal that’s sure to be a hit.

YouTube Video Credits:
RecipeTin Eats