thai drunken noodles recipe

Thai Drunken Noodles (Pad Kee Mao). Chewy rice noodles stir fried in a delicious sauce, chicken, vegetables, holy basil with intense spicy flavors! Ready in 30 minutes.

Quick & Easy Thai Drunken Noodles (Pad Kee Mao)

rice noodles

0.55 lbs boneless skinless chicken thighs (sliced thinly)

broccoli

Holy basil (or sub with Thai basil

carrots (julienned)

red chili pepper (chopped)

garlic

vegetable oil (or any neutral oil)

soy sauce

oyster sauce (or sub with vegetarian stir fry sauce)

tbsp fish sauce

sugar

In a small bowl, combine noodle sauce ingredients. Set aside.

In a mortar and pestle or food processor, grind garlic and chopped red chili into a chunky paste. Set aside.

If needed, microwave or steam fresh rice noodles for 2-3 minutes until warm so you can separate them easily. Then vertically split each rice noodle roll into half, so it&#39;s easier to eat.  (If you&#39;re using fresh noodle sheets, slice them into 1 inch wide strands). Using dry rice noodles? See Notes below.

In a wok or large skillet on medium-high heat, add 1 tbsp of oil. Once oil is hot, add sliced chicken thighs and spread apart quickly. Fry until cooked. Remove and set aside.

Lower to medium heat, add chili garlic paste and carrots and cook for 20-30 seconds. Move to the side of the pan.

Raise to medium-high heat, pour in remaining oil into empty space of pan. Then add rice noodles and noodle sauce.

GENTLY toss until noodles are coated in sauce. Allow noodles to sit in the pan for 30-45 seconds or more without movement so they can char for additional flavor!

Toss in Chinese broccoli and gently toss with noodles. Cook until greens have slightly softened.

Add cooked chicken and holy basil. Gently toss. Remove off heat and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686183006/n6q2w6nh1oojffmlpace.mp4

Thai Drunken Noodles

This Drunken Noodles Recipe (Pad Kee Mao) tops the list of my all-time favorite Thai recipes. Spicy, saucy, with a hint of sweet, and packed with healthy vegetables and fresh basil, these Tofu Drunken Noodles take less than 30 minutes to prepare in one pot, are vegan, gluten-free, non-dairy and meatless.

Thai Drunken Noodles (Pad Kee Mao)

oz Thai rice noodles

oz tofu (pressed and cubed)

tbsp sesame oil

garlic (minced)

shallots (thinly sliced)

jalepeno pepper (seeded

green onions (chopped)

zucchini (chopped in half and then lengthwise)

red bell pepper (thinly sliced)

carrots

Thai basil (roughly chopped)

ginger

tbsp tamari

oyster sauce

fish sauce

maple syrup

tbsp rice vinegar

tsp chili paste (adjust to heat preference)

vegetable broth (you may substitute with filtered water)

sea salt and black pepper (to taste)

basil

lime wedges

Prior to doing anything, press your tofu for 20-30 minutes. This is the tofu press I use and I love it. When cooking with tofu, it&#39;s best NOT TO SKIP THIS STEP if you want the crispiest tofu ever.

Once tofu pressing is complete, cut block into cubes.

While tofu is pressing, put a pot of water on the stove with a bit of sea salt and bring to a boil. Add Thai Rice Noodles (these are my favorite as they don&#39;t clump together) and cook according to the instructions on the package. Be careful not to overcook. Drain and rinse with cold water. Place back in pot with a bit of cold water to prevent noodles from sticking. Set aside.

Combine vegan oyster sauce, vegan fish sauce, maple syrup, tamari, rice vinegar, ginger, chili paste and 3/4 cup vegetable broth in a bowl. Set aside.

Heat sesame oil in a large wok or skillet for 1-2 minutes over medium heat. Add tofu, sea salt and black pepper. Stir and sauté over medium heat, frequently turning. You want the tofu to be brown and crispy but not burned.

Once tofu is brown and crispy, add garlic and shallots and sauté until fragrant.

Add carrots, red bell pepper, zucchini, jalapeño peppers and green onions,. Sauté for about 5 minutes just until vegetables begin to soften.

Pour in sauce and stir, completely coating tofu and vegetables.

Add rice noodles (drain first) and toss to combine making sure sauce is well-incorporated into the noodles.

Remove from heat and stir in Thai basil, just until wilted. Divide into bowls. Top with green onions, a squeeze of lime and more Thai basil. Enjoy!

So incredibly tasty. i loved how easy this was to make too. Cheers for another great recipe.

This Pad Kee Mao recipe is amazing! I followed it exactly and it turned out perfectly. The flavors were so delicious and well balanced.

Thank you!! What a fantastic recipe. I just transported us to Thailand and we could not stop eating it. Thank you for sharing it, and thank you for the great explanations.

Thai is my favorite cuisine and when I saw this drunken noodle recipe I knew I had to make it.  It sure did not disappoint.  Perfect combination of sweet and spicy.  Great recipe.

So delicious and easy to make too. We added broccoli and snow peas...fabulous.  No need for take out drunken noodles anymore!

I gave this five stars because I know I am going to love it! I need to go to the Asian market to look for Thai basil. Thanks.

It turned out perfectly! Thanks for the delicious recipe!

Absolutely loved the flavors of this dish! The perfect balance of spicy, savory, and tangy. Thanks for a great recipe!

These came out so good! I love the flavors in it and how delicious it tastes.  My family loved it and asked for it again.

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Thai Drunken Noodles (Pad Kee Mao)

Thai Drunken Noodles (Pad Kee Mao)

Top 3 thai drunken noodles recipe recipes from across the web

The most viewed thai drunken noodles recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Quick & Easy Thai Drunken Noodles (...

Thai Drunken Noodles (Pad Kee Mao)

Thai Drunken Noodles (Pad Kee Mao)

The most viewed thai drunken noodles recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine