Drunken Noodles (Pad Kee Mao)

Drunken Noodles are spicy Thai street food that pairs perfectly with an icy cocktail or beer. The fresh veggies, lean chicken, and gluten-free rice noodles are tossed in a sweet and spicy sauce for a meal that’s better than takeout and healthier too.

Did you know that today is National Eat Your Noodles Day? I’m using it as an excuse to finally add one of my favorite weeknight dinners…not that I need any excuse to eat noodles…or pasta.

Drunken Noodles

This is one of those recipes that you can use whatever protein and vegetables you have on hand, is ready in about 40 minutes, feels healthy, and yet is so satisfying.

The name, as rumored, originated because these noodles can cure a hangover. I don’t know how true THAT statement is, but I can say that these noodles go amazingly well with a cold glass of Pinot Grigio.

I like to serve the noodles with a Cool Lychee Martini, a big Crunchy Asian Slaw, and Creamy Matcha Lychee Ice Cream for dessert.

Ingredients Needed

• Soy sauce – I used regular soy sauce, but dark soy sauce or tamari also works.
• Oyster sauce – despite its name, this dark, thick, rich sauce is not fishy tasting at all. Instead, it lends a caramelized color and hint of sweet umami to your dish.
• Brown sugar
• Lime juice – use fresh limes and not the bottled stuff.
• Rice vinegar
• Rice noodles – use a wider noodle to soak up all of the luscious sauce.
• Vegetable oil
• Dark sesame oil – also called toasted sesame oil. This adds a ton of flavor.
• Protein – this could be chicken, shrimp, scallops, pork, beef, or even tofu.
• Garlic and fresh ginger – I like using the paste that is sold in tubes in the produce section.
• Scallions
• Thai chile – for heat. This is optional. If you like heat, use one or two and leave the seeds in. Not a fan of spice? Omit it or remove the seeds and veins before chopping them up and tossing them in.
• Vegetables of your choice – you can use bell peppers, carrots, mushrooms, baby corn, broccoli, tomatoes, or whatever you have in your fridge.
• Egg – this is scrambled and stirred right into the vegetables and meat.
• Basil – ideally, the recipe uses Thai basil, but I can’t find it locally here in Florida, so I’ve used regular Italian basil and it’s delicious.

Steps To Make This Recipe

1. Prepare the rice noodles per the package instructions. Drain and set aside.
2. Stir all of the sauce ingredients together and set aside.
3. Heat both oils in a skillet or wok.
4. Stirfry the chicken until no longer pink, and then toss in the ginger, garlic, and chilies.
5. Next, add the vegetables and stirfry until they’re tender-crisp.
6. Push the veggies to the edges of the pan. Crack the egg into the center of the pan and scramble. Stir the egg into the meat and veggies.
7. Pour in the sauce.
8. Add the noodles and cook, tossing to combine until the noodles absorb most of the sauce.
9. Stir in the basil.
10. Serve hot and enjoy.

If you liked this recipe, here are a few more suggestions to try:

• Thai Fish Cakes
• Green Tea Glazed Chicken Wings
• Filipino Adobo Pork
• Stirfry Noodles And Scallops
• Chicken Bahn Mi Sandwich

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