Description
Drunken Noodles, or Pad Kee Mao, is a vibrant and flavorful Thai dish that combines wide rice noodles with a medley of savory proteins and fresh vegetables. Perfect for weeknight dinners or gatherings, this easy-to-make recipe offers a delightful balance of heat and freshness that will have everyone coming back for seconds. With its bold flavors and aromatic ingredients, enjoying Drunken Noodles isn’t just about the meal; it’s about creating unforgettable memories with loved ones around the table.
Ingredients
Scale
- 8 oz wide rice noodles
- 1 cup protein of choice (chicken, shrimp, or tofu)
- 1 cup fresh vegetables (bell peppers, carrots, snap peas)
- 3 cloves garlic (minced)
- 3 tbsp low-sodium soy sauce
- 1 tbsp Sriracha or chili paste (adjust to taste)
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp brown sugar
- 1/4 cup fresh Thai basil leaves
Instructions
- Boil water in a large pot. Cook wide rice noodles according to package instructions until al dente. Drain and rinse under cold water.
- In a large wok or skillet over medium-high heat, add oil. Cook your chosen protein until golden brown (about 5-7 minutes).
- Add minced garlic and chopped vegetables to the skillet. Stir-fry until tender (around 3-4 minutes).
- In a small bowl, whisk together soy sauce, sugar, Sriracha or chili paste, and lime juice. Pour over protein and veggies.
- Gently fold in cooked noodles with tongs until evenly coated with sauce. Heat through for another 2-3 minutes.
- Remove from heat, stir in torn basil leaves, and serve hot with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg