Thai Drunken Noodles (Pad Kee Mao)

1 Ratings
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This is my version of drunken noodles after researching and trying to make it in my own kitchen. It is a spicy and hearty noodle plate great for cold winter nights. One of mine and my husband's favorite spicy Thai dishes

By Van Dana

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Recipe Summary

cook:
10 mins
additional:
5 mins
total:
35 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place noodles in a pot and cover with hot water. Add 1 tablespoon oil and soak until soft, 5 to 10 minutes. Drain and rinse with cold water. Set noodles aside.

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  • Heat remaining oil in a wok over medium-high heat. Add chiles, onion, and garlic and fry until golden, about 5 minutes. Add soy sauce, fish sauce, soy-based seasoning sauce, and brown sugar and stir to combine. Add drained noodles, bell pepper, broccoli, pea pods, and carrots. Stir fry until crisp-tender, 3 to 5 minutes. Add basil and remove from heat. Let rest until basil wilts, about 1 minute.

Cook's Note:

Fresh rice noodles work the best and can be found at Asian markets. Otherwise, you can use the dried rice noodles, soaking them in hot water for 5 to 10 minutes until soft, then draining and rinsing with cold water. Adding 1 tablespoon of oil to the hot water while soaking the noodles will prevent them from sticking to one another.

Nutrition Facts

Per Serving:
570 calories; protein 8.1g; carbohydrates 107.3g; fat 11.2g; sodium 1277mg. Full Nutrition
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