Thai Drunken Noodles also known as Pad Kee Mao are easy to create, so delicious and come together in less than half an hour! All these made with authentic ingredients!
There are some distinct theories concerning why this dish is known as drunken noodles, but nobody knows for certain. One common notion is that the first dish was so spicy, it might leave you feeling dizzy and sort of “drunk” Another theory suggests that this dish is a favorite among individuals in Thailand to consume after a of drinking.
A couple of the essential ingredients to creating drunken noodles include Thai basil and fresh chilli peppers. Do not skip out on those components. Thai drunken noodles can also be traditionally made with broad rice noodles. It is possible to buy these at the large grocery stores or at the Asian-grocery store.
Notes for this Thai Drunken Noodles Recipe
- Be certain that you use Thai-Basil in this recipe.
- This recipe is created vegetarian or vegan-friendly. If you would like to use all traditional-ingredients, then you may use fish sauce instead of regular oyster sauce and mild soy sauce.
- Add an egg if you prefer! Crack an egg from the pan after adding in the veggies and combine to scramble before incorporating in the noodles.
- To make this recipe gluten-free use gluten-free soy-sauce.
- Use a large-pan to create this recipe to provide the ingredients enough room to caramelize.
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Try other Delicious Recipes options:
- Vegan Curry Ramen Noodles
- Spicy Peanut Butter Noodles
- Sesame Garlic Ramen Noodles
- Slow Cooker Beef and Noodles
- Spicy Garlic Soba Noodles with Bok Choy
- Crispy Chicken with Italian Sauce and Bowtie Noodles
Thai Drunken Noodles Recipe
Ingredients
For the Noodles
- 8 oz wide rice noodles about ½ a standard package
- 2 tbsp vegetable-oil
- 1 Thai-chili finely chopped (or more if you like it really spicy)
- 3 garlic cloves minced
- 1 green-onion sliced
- 1 small onion chopped
- ½ red-pepper chopped
- 2 large handfuls of Thai basil leaves
- crushed peanuts and a lime wedge to top (optional)
- 1 inch cube of ginger minced
For the Sauce
- 2 tbsp vegetarian-oyster-sauce
- 1 tbsp dark-soy-sauce
- 1 tbsp coconut-sugar (can sub agave or maple syrup)
- 1 tbsp soy sauce use gluten-free soy-sauce, if needed
- 1 tbsps water
Instructions
- Cook the rice-noodles in a pokt of hot-water for 2-3minutes till al dente. They ought to be a little hard in the middle & not cooked completely through.
- Heat the vegetable-oil in a large-pan on medium-high-heat. Add chilli pepper & garlic and cook for a few minute. Then add the onion, ginger and pepper & let cook for 2-3minutes.
- Add the noodles to the pan pitching together and cook about 2minutes, or till the noodles begin to brown on the bottom-slightly.
- Reduce the heat to moderate & add the sauce and Thai basil leaves mixing everything together. Fold in the green-onion & blend together, letting cook only slightly for a few minute.
- Serve ang enjoy!
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