drunken noodles

Recipe video above. Spicy Thai Noodles, a popular Thai&nbsp;take-out&nbsp;dish from the streets of Thailand! Make sure you have all ingredients ready to toss into the wok as once you start cooking, things happen quickly! Spice level: moderate to high (it's SUPPOSED to be spicy!)

Drunken Noodles (Pad Kee Mao)

oz /200 grams dried rice noodles (, wide (Note 1))

garlic (, minced)

birds eye chilli

onion (, sliced)

chicken

tsp fish sauce ((or soy sauce))

green onions (,

tbsp oyster sauce

tbsp light soy sauce ((Note 4))

tbsp dark soy sauce ((Note 4))

tsp sugar

water

Prepare noodles per packet directions.

Mix Sauce in a small bowl.

Heat oil in wok or large heavy based skillet over high heat.

Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!

Add onion, cook for 1 minute.&nbsp;

Add chicken and fish sauce, and fry until cooked, around 2 minutes.

Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.

Remove from heat and immediately add basil, toss until just wilted, then serve immediately.

Drunken Noodles (Pad Kee Mao) is a favorite Thai dish made with rice noodles and Thai basil, often eaten in Thailand on late nights after drinking with friends!

chicken thighs or chicken breast ((340 grams))

soy sauce

cornstarch

rice noodles ((225 grams))

brown sugar ((dissolved in 1 tablespoon hot water))

soy sauce ((Thai soy sauce preferred))

fish sauce

oyster sauce

white pepper

garlic ((sliced))

ginger

shallots ((sliced, about 1/3 cups))

scallion

Thai red chili peppers

basil

baby corn ((split in half, optional))

Shaoxing wine

Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.

Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking.

Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.

Heat your wok until it’s close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.

Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.

After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.

Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.

Add the seared chicken and stir-fry for another 1 to 2 minutes.

Serve!

Quick and delicious noodle dish, our vegan Thai drunken noodles are a perfect weeknight option.

Thai Vegan Drunken Noodles

sesame oil

garlic

maple syrup

garlic powder

lime juice

sesame seeds

shiitake mushrooms

300 gr rice noodles

onion

Thumb-piece ginger (grated

thai chillis or bird's eye chillis

firm tofu

Thai basil basil

Prepare the sauce, mixing the soy sauce, sesame oil, garlic, maple syrup, garlic powder, lime juice and sesame seeds.

Leave the rice noodles soaking in warm water following the packet instructions. When they are ready, rinse the noodles with cold water.  You want the noodles to be still a bit chewy as they will finish cooking in the pan

For the shiitake stock, add in a small pan, add 1 1/2 cup of water and 4-5 dried shiitake mushrooms. Bring to boil and leave it simmering for 15 minutes.

Heat some oil in a pan and add the ginger, chillis and onion. Cook for a few minutes and then add the tofu and the shiitake mushrooms thinly sliced.

When the tofu starts to golden, pour the shiitake stock into the pan and add the sauce. Quickly add the noodles and the Thai basil, turn the heat to high, stir for 3-4 minutes, adjust with salt and serve!

Drunken Noodles (Pad Kee Mao) are a Thai favorite made with wide rice noodles, Thai basil and vegetables. There is often meat and fish sauce in the authentic version, but I&#039;ve kept this recipe 100% vegan. Ready in less than 30 minutes!

Easy Drunken Noodles

box wide rice noodles

soy sauce (use tamari

seasoned rice vinegar

vegan oyster sauce (omit

Sriracha hot sauce, more or less to taste

brown sugar

vegetable oil

garlic,

onion,

carrots,

broccoli florets

red bell pepper,

green onions, chopped

Thai basil, sliced or chopped

baby corn, drained and rinsed

Cook the noodles according to package instructions. Drain, rinse in cold water and set aside.

Mix all sauce ingredients in a small bowl until combined. Set aside.

In a large skillet or wok, heat the oil over high heat. Add the garlic and cook for about 30 seconds, then add the onion and cook for 1 minute, stirring constantly.

Now add the carrots, broccoli and bell pepper to the skillet, and cook for 2 more minutes.

Add the cooked noodles, green onions and sauce and stir for 1 minute until the sauce is coating the noodles.

Remove from heat and stir in the basil and baby corn. Serve immediately, with more hot sauce or a sprinkle of red pepper flakes, if desired.

To make this in your Instant Pot, do not cook the noodles first. Mix the sauce ingredients in a bowl. Press the sauté button on the IP, then add the oil along with the garlic, onions, carrots, broccoli and red bell pepper. Cook for 2-3 minutes, then turn off the sauté.

Add the sauce and 3 cups of vegetable broth or water,  to the pot, and de-glaze the pan, scraping off any stuck bits. Add the noodles and push them down into the broth so they are mostly covered. Cook at high pressure for 3 minutes, then do a quick release. Open the pot, and give everything a good stir. Add the green onions, basil and corn and cover for 5 more minutes. Toss again and serve immediately.

Instant Pot Option

You might as well be on the streets of Thailand with this EASY, fast, and fiery Drunken Noodles recipe that&#039;s ready 30 minutes!

Drunken Noodles

oz wide rice noodles

Tbsp sesame oil ((or canola))

shallots (, chopped)

carrots (, thinly sliced)

chicken breast (, chopped (or shrimp

zucchini (, thinly sliced)

green bell pepper (, thinly sliced)

green onions (, chopped)

roma tomatoes (, sliced)

Tbsp oyster sauce

Thai red chili paste

Cook noodles according to package instructions.

Mix sauce in a small bowl and set aside.

Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.

Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.

Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.

https://content.jwplatform.com/videos/ZrYsFYG5.mp4

You might as well be on the streets of Thailand with this EASY, fast, and fiery Drunken Noodles recipe that’s ready in 30 minutes!

Drunken Chicken Noodles - love spicy noodle dishes? then this is the perfect recipe for you. Tender pieces of chicken with vegetables and rice noodles all coated in a flavoursome spicy sauce finished off with fragrant Thai Basil.

Drunken Chicken Noodles (Pad Kee Mao)

light soy sauce

sauce

water (60 milliliters)

(10.5 ounces) of boneless skinless chicken thighs

Thai red chillies, sliced

(7 ounces) of flat rice noodles, uncooked

red pepper, sliced

(zucchini),

mange tout (snow peas)

black pepper

Thai Basil

spray oil

In a bowl combine the ingredients for the...

In a bowl combine the ingredients for the sauce and cook the noodles according to package directions and set aside.

Spray a wok or frying pan over a...

Spray a wok or frying pan over a medium high heat with cooking oil spray.

Add the chicken and the 1 teaspoon of...

Add the chicken and the 1 teaspoon of dark soy sauce and fry until it's a lovely deep golden colour, remove and set aside.

Spray with some more spray oil and add...

Spray with some more spray oil and add the vegetables, chillies and garlic and stir fry for a couple of minutes just until lightly softened.

Add back in the chicken and the sauce...

Add back in the chicken and the sauce ingredients and stir fry until all coated in sauce. Season with a little black pepper.

Then add in the cooked noodles and Thai...

Then add in the cooked noodles and Thai basil and toss until all combined.

Serve and enjoy!!

The BEST Drunken Noodles

oz pork, chicken, beef, shrimp, extra firm tofu or mixture of the proteins

tsp fish sauce

garlic, grated

tbsp fish sauce

tsp dark soy sauce

tbsp palm sugar

tbsp cooking oil

garlic, crushed then chopped

shallot,

broccoli

rice

red chili, sliced, optional

basil leaves (approximately 2 cups)

Mix your choice of protein (I used shrimp and pork belly), fish sauce, garlic and white pepper in a mixing bowl and let it marinate while preparing other ingredients, about 10 minutes.

Combine oyster sauce, fish sauce, soy sauce, dark soy sauce and palm sugar in a small mixing bowl and set aside.

Heat a large skillet or a wok over high heat until smoking. Add cooking oil swirl to coat. Add garlic, chili and shallot. Stir fry for 30 second to 1 minute.

Add marinated protein and stir fry for 1 to 2 minutes. Now toss in Chinese broccoli and stir fry for minute.

Add prepared noodles and the sauce mixture. Toss and stir everything tighter for 2 minutes. (If you’re not using fresh noodles and the noodles are not done, add 1 tablespoon of water at a time until it’s done.) If the noodles are stick together too much, add 1 tsp of cooking oil at a time.

Turn off the heat and add basil and red chili. Toss everything together and serve immediately with a lime wedge. Enjoy!

i couldn’t find all the ingredients that you listed so i subbed a few but OH MY GOSH IT WAS SO GOOD. my partner loved it and we will be making again. hopefully i can get all the ingredients and taste it in its full glory.

This is so delicious. I used a pork tenderloin sliced super thin and it was delicious. I did end up adding a little more soy sauce than it called for to my taste. Beware of Thai chili’s! I added one Thai chili to mine and it was so spicy our noses were running and lips burning 🥵

OMG SOOOO GOOD!! I had come across your video and knew I had to try to make this. 
I love Drunken Noodles for takeout and it came out seriously just as good as our favorite Thai restaurant which I have been craving, but is too far for takeout!!  For those of you looking, Imperfect Foods (online grocery/home delivery service) sometimes carries Nona Lim fresh Pad Se Ew wide rice noodles, that's the only place I have found fresh rice noodles, and they worked great.  I was able to find everything else at an Asian grocery, except palm sugar, which I subbed honey. Thank you for a great recipe, we will be making this again!!

I've been trying different recipes for drunken noodles and this is the best one I've found! I really enjoyed it, exactly as written. 2 Tbsp of oyster sauce, 8 cloves a garlic, and 2 Tbsp of palm sugar seems like a lot but I wouldn't change a thing.  Thank you!!!

So delicious- I halved the noodles and kept everything else the same.  An instant favorite!

https://content.jwplatform.com/videos/cDh9EhDC.mp4

The BEST Drunken Noodles 

Drunken noodles (pad kee mao) is a delicious and ridiculously easy to make stir fry noodles recipe from Thailand. Make it with your choice of vegetables and protein tossed in an delicious to the core Thai sauce. This dish has that perfect balance of spices, packed with vegetables and super quick to put together. My recipe for homemade pad kee mao is so much better than takeout’s and totally customizable too. Vegan recipe.

Drunken Noodles - Pad Kee Mao

oz rice noodles (wide)

peanut oil (or vegetable oil)

inch ginger (minced)

chili

onions

carrots (sliced)

red bell pepper (small, sliced)

baby corn (sliced)

bok choy (stalks, sliced)

scallion greens

basil leaves (or Italian basil leaves)

vegetarian oyster sauce

red chili paste

First of all prepare noodles per packet instructions. I cooked mine until soft in a large pan of boiling water.

Once cooked, drain the noodles in a large colander and add few drops of oil.

Toss and place in a wide bowl cover and set aside. These steps will prevent the noodles from drying out.

In a small bowl combine 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce, 2 tablespoons vegetarian oyster sauce, 1/2 tablespoon brown sugar, 1 tablespoon sriracha or chili paste.

Add 1 tablespoon water and mix well.

Chop the vegetables into thin strips and set aside.

Heat oil in a wok or a heavy skillet over high heat, add minced ginger 3 cloves garlic, chili flakes, grated galangal if using, finely chopped spring onion whites. Saute in high heat for 2 minutes.

Add the vegetables and saute in high heat for 2 more minutes.

The vegetables will turn a bit soft. Add salt to taste and mix well.

Now stir in the prepared sauce and mix.

Saute in high heat for 2-3 minutes.

Add noodles and saute in high heat until combined. Add thai basil leaves and scallion greens. Saute just for 10 seconds. Remove from heat.

Serve immediately.

Pad Kee Mao is a traditional Thai dish with ground pork, wide rice noodles and plenty of fresh basil. Doused in a sauce typical of thai cuisine which is perfectly balanced with heat, tanginess and sweetness – Coming from thai chiles, rice wine vinegar and sweet soy sauce.

Pad Kee Mao (Drunken Noodles)

rice vinegar

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The most viewed drunken noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Drunken Noodles (Pad Kee Mao)

Drunken Noodles (Pad Kee Mao)

Thai Vegan Drunken Noodles

Easy Drunken Noodles

Drunken Noodles

Drunken Chicken Noodles (Pad Kee Ma...

The BEST Drunken Noodles

The BEST Drunken Noodles

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The most viewed drunken noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine