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Thai Drunken Noodles Recipe

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!
Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Calories 300kcal
Author Jessica

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!