What is the origin of Drunken Noodles?

Drunken Noodles, also known as Pad Kee Mao, is a popular Thai dish believed to have originated as a late-night snack for Thai workers. It combines wide rice noodles with a delicious sauce, protein, and vegetables, making it a satisfying and flavorful meal. The name u0022Drunkenu0022 refers to its origins, often enjoyed after a few drinks or to cure a hangover.

Can I make Thai Drunken Noodles vegetarian?

Yes, you can easily make Thai Drunken Noodles vegetarian by substituting the chicken for tofu or skipping the protein altogether. Use a mix of fresh vegetables for added flavor and texture. Additionally, ensure that the sauces you use, like soy sauce and oyster sauce, have vegetarian options.

How do I store leftover Drunken Noodles?

Leftover Thai Drunken Noodles can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop, adding a splash of water to refresh the noodles and prevent them from becoming dry.

What can I serve with Drunken Noodles?

Thai Drunken Noodles can be served alone or paired with side dishes such as spring rolls or a light salad. You could also serve it with a refreshing cucumber salad to balance the flavors.

Is there a gluten-free version of Drunken Noodles?

Yes, to make gluten-free Thai Drunken Noodles, use gluten-free soy sauce and check that your rice noodles do not contain any gluten ingredients. This way, you can enjoy the same delicious flavors without the gluten.

Thai Drunken Noodles Recipe - Quick And Flavorful

Ingredients

Units Scale

8 ounces wide rice noodles
1 tablespoon vegetable oil
1 pound boneless skinless chicken breast, thinly sliced
3 cloves garlic, minced
1 red bell pepper, sliced
1 cup broccoli florets
1/2 cup onion, sliced
2 large eggs (optional)
1 cup fresh Thai basil leaves
3 tablespoons soy sauce
1 tablespoon dark soy sauce (optional for color)
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
1-2 teaspoons chili garlic sauce (adjust to taste)

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Instructions

Cook the rice noodles according to the package directions until al dente, then drain and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the thinly sliced chicken to the pan, cooking for 4 to 5 minutes until fully cooked. Remove the chicken from the pan and set aside.
Sauté the minced garlic in the same skillet for 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, and onion. Stir-fry for 2 to 3 minutes until the vegetables are slightly tender.
Push the vegetables to one side of the pan. If using, add the eggs and scramble quickly until just set.
Return the cooked chicken to the pan and add the drained rice noodles.
Whisk together all the sauce ingredients in a mixing bowl, then pour them over the noodles. Toss everything well to ensure the noodles are coated evenly.
Continue to cook for an additional 2 to 3 minutes until everything is heated through and combined.
Remove from heat and fold in the fresh Thai basil. Serve immediately and enjoy!

Notes

Don’t overcook the vegetables to maintain their crunch. You can substitute chicken with tofu or shrimp for a vegetarian or seafood variation.

Author: Sarah Mitchell
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main course
Method: Stir-Fry
Cuisine: Thai
Diet: Non-Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 30g
Cholesterol: 150mg