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Drunken Noodles, or "Pad Kee Mao," is one of the most beloved dishes within Thai cuisine, celebrated not only for its bold flavors but also for its delightful textures. This aromatic stir-fried noodle dish combines flat rice noodles with a colorful array of vegetables, aromatic herbs, and proteins, all brought together by a savory sauce that tantalizes the taste buds. The unique medley of spices and ingredients in Drunken Noodles creates an unforgettable culinary experience that transports diners straight to the bustling streets of Thailand.

Drunken Noodles (Pad Kee Mao)

Looking for a quick and flavorful meal? Try these Drunken Noodles Delight! This recipe features tender flat rice noodles stir-fried with colorful veggies like bell pepper, broccoli, and sugar snap peas, all enhanced with garlic and fresh Thai basil. Easy to whip up in just 30 minutes, this dish is perfect for busy weeknights. Serve with lime wedges for a zesty kick that elevates every bite. Enjoy an explosion of flavors in just one bowl!
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Ingredients
  

8 oz flat rice noodles

2 tablespoons vegetable oil

4 cloves garlic, minced

1 red bell pepper, sliced

1 cup broccoli florets

1 cup baby corn, halved

1 cup sugar snap peas

1 small onion, sliced

1 red chili or jalapeño, sliced (for heat)

2 eggs, lightly beaten

1 cup Thai basil leaves (or regular basil as a substitute)

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon fish sauce (optional)

1 tablespoon dark soy sauce (for color)

1 teaspoon sugar

½ teaspoon black pepper

Lime wedges for serving

Instructions
 

Prepare the Noodles:

    - Soak rice noodles in hot water for about 30 minutes or until softened. Drain and rinse with cold water to stop the cooking process; set aside.

      Stir-Fry the Vegetables:

        - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté until fragrant (about 30 seconds).

          - Toss in the sliced onion, red bell pepper, broccoli, baby corn, and sugar snap peas. Stir-fry for 4-5 minutes until the vegetables are tender yet crisp.

            Cook the Eggs:

              - Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.

                Add Noodles and Sauce:

                  - Add the soaked noodles to the skillet. Pour in the soy sauce, oyster sauce, fish sauce (if using), dark soy sauce, sugar, and black pepper. Gently toss everything together, ensuring the noodles are well-coated in the sauce.

                    Finish with Basil:

                      - Add the Thai basil leaves to the skillet and stir-fry everything for another 1-2 minutes until the basil wilts and the noodles are heated through.

                        Serve:

                          - Serve immediately on plates, accompanied by lime wedges. Squeeze fresh lime juice over the dish for a zesty finish and extra flavor!

                            Prep Time: 15 mins | Total Time: 30 mins | Servings: 4