Drunken Noodles, or Pad Kee Mao, are a beloved Thai street food dish known for its intensely flavorful sauce and satisfyingly chewy noodles. This iconic stir-fry boasts a complex blend of sweet, savory, spicy, and umami notes, all expertly balanced to create an unforgettable culinary experience. The dish’s name, “drunken noodles,” hints at its potent flavor profile – a fiery kick that will leave you wanting more. Traditionally made with wide rice noodles, the recipe often incorporates a variety of vegetables and your choice of protein, offering endless customization possibilities.
Beyond its rich history and adaptable nature, the beauty of Drunken Noodles lies in its surprisingly simple preparation. While the flavors are complex, the steps involved are straightforward and achievable for even novice cooks. Ready to embark on a culinary adventure and create your own delicious version of this Thai classic? Let's dive into the easy-to-follow step-by-step recipe below.
Tools Needed
- Wok
- Small bowl
Ingredients
- Fish sauce: 1 tbsp (20g)
- Regular soy sauce: 1 tbsp (15g)
- Dark soy sauce: 1 tbsp (15g)
- Oyster sauce: 2 tbsp (35g)
- Broad rice noodles: 8 oz (227g)
- Boneless, skinless chicken thighs: 8 oz (227g)
- Vegetable oil: 2-3 tbsp
- Shallot: 1 large
- Garlic: 8 cloves
- Red chili: 1, finely chopped
- Thai chilies: 2, thinly sliced
- Thai basil (or holy basil): 1 cup (13g)
Step-by-Step Instructions
Step 1. Prepare Sauce and Cook Chicken
- In a small bowl, combine fish sauce, regular soy sauce, dark soy sauce, and oyster sauce.
- Heat wok over high heat. Add 2-3 tablespoons of vegetable oil and swirl to coat. Once the oil begins to smoke, add chicken thighs (cut into ½-inch pieces). Sear for 4-5 minutes until browned and cooked through.
Step 2. Stir-fry Aromatics and Noodles
- Remove chicken and set aside. Re-oil the wok. Add thinly sliced shallot and season with salt. Stir-fry for 2 minutes until translucent.
- Add minced garlic and stir-fry for 1 minute until fragrant.
- Add chopped red chili and thinly sliced Thai chilies. Stir-fry for 30 seconds.
- Add rehydrated rice noodles and cooked chicken. Stir-fry for 1-2 minutes.
Step 3. Add Sauce and Glaze Noodles
- Add the sauce to the wok. Bring to a boil, tossing and stir-frying until noodles are coated in a glaze (about 45 seconds).
Step 4. Finish and Serve
- Remove from heat. Add Thai basil leaves and toss gently until wilted.
- Serve immediately with additional herbs or toppings if desired.
Read more: Rad Na Recipe: Thai Seafood Gravy Noodles
Tips
- Don't substitute the sauces; they create the base flavor.
- Use broad rice noodles; they are essential for this recipe.
- Ensure the chicken is fully cooked before removing it from the wok.
Nutrition
- N/A
FAQs
1. Can I use a different type of noodle?
Yes! While wide rice noodles are traditional, you can substitute with other noodles like flat egg noodles, spaghetti, or even fettuccine. Just keep in mind cooking times may vary.
2. What if I don't have all the ingredients?
Don't worry! Drunken Noodles are very adaptable. Feel free to omit or substitute ingredients based on what you have available. The key is the balance of sweet, spicy, and savory.
3. How can I make it less spicy?
Reduce the amount of chili garlic sauce or substitute with a milder chili sauce. You can also add a touch more soy sauce or fish sauce to balance the flavors.
There you have it – your own delicious plate of Easy Drunken Noodles! This quick and flavorful stir-fry is perfect for a weeknight meal or a fun weekend project. Enjoy the satisfying chewiness of the noodles and the vibrant explosion of flavors in every bite!