Thai Drunken Noodles  Bold & Flavourful

 Description

Thai Drunken Noodles, also known as Pad Kee Mao, is a popular street food dish known for its bold, spicy, and savoury flavors. Made with wide rice noodles, tender protein (like chicken or shrimp), crisp vegetables, and fragrant Thai basil, this dish is tossed in a rich umami sauce with garlic and chillies. Despite the name, it doesn’t contain alcohol—it’s called “drunken” because it pairs perfectly with a cold drink!

 Servings

Serves: 3–4 people

 Ingredients

For the Noodles:

• 300g wide rice noodles (fresh or dried)
• 1 cup chicken (sliced) or shrimp
• 2 tbsp vegetable oil

Vegetables:

• 1 cup bell peppers (sliced)
• ½ cup onion (sliced)
• 1 cup broccoli or green beans
• 3–4 Thai red chillies (sliced, adjust to taste)
• 3 cloves garlic (minced)
• 1 cup fresh Thai basil leaves

Sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp dark soy sauce (for colour)
• 1 tsp sugar

 Instructions

1. Prepare Noodles
   • Cook according to package instructions (or soak if using fresh). Drain and set aside.
2. Make Sauce
   • Mix soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar in a small bowl.
3. Stir-Fry Aromatics
   • Heat oil in a wok or large pan over high heat.
   • Add garlic and chilies, stir-fry until fragrant.
4. Cook Protein
   • Add chicken or shrimp and cook until done.
5. Add Vegetables
   • Toss in onion, bell peppers, and greens. Stir-fry for 2–3 minutes.
6. Add Noodles & Sauce
   • Add noodles and pour in sauce. Toss well to coat.
7. Finish with Basil
   • Add Thai basil and stir until wilted.
8. Serve Hot
   • Garnish with extra basil or lime wedges.

 Notes

• Use high heat for authentic wok flavour
• Fresh rice noodles give the best texture
• Thai basil is key for authentic taste (not regular basil)

 Tips

• Add a splash of water if noodles stick
• Use beef, tofu, or mixed seafood as alternatives
• Adjust chilli level depending on spice preference 🌶️
• Don’t overcrowd the pan—cook in batches if needed

 Nutritional Information (Approx per serving)

• Calories: 400–480 kcal
• Protein: 20–28g
• Carbohydrates: 45–55g
• Fat: 12–18g
• Fiber: 3–5g
• Sodium: Moderate to high

 Health Benefits

• Garlic & chilies: Boost metabolism and immunity
• Vegetables: Provide vitamins, fiber, antioxidants
• Protein (chicken/shrimp): Supports muscle health
• Rice noodles: Gluten-free option for many diets

 Q&A

Q1: Why is it called drunken noodles?
It’s not cooked with alcohol—it’s named because it’s bold and spicy, perfect with drinks.

Q2: Can I make it vegetarian?
Yes! Replace protein with tofu and skip fish sauce.

Q3: What’s the best noodle to use?
Wide rice noodles (Pad Kee Mao noodles) are traditional.

Q4: Can I store leftovers?
Yes, refrigerate up to 2 days. Reheat in a pan with a splash of water.

Q5: Is it very spicy?
Traditionally yes, but you can reduce chilies to control heat.