Pad Kee Mao: Thai Drunken Noodles

Alright, let's get this thai drunken noodles party started! ever craved something seriously flavourful after a "few" too many? these noodles are exactly that.

The drunken noodle sauce is the secret weapon here. it's sweet, spicy, and totally addictive.

Pad Kee Mao: Your Hangover's Best Friend

Pad kee mao, which translates to "drunken noodles," hails from thailand. the name pretty much says it all, doesn't it? this is the ultimate comfort food and a proper noodle dish .

This pad kee mao recipe is a guaranteed crowd pleaser. we are rating it medium difficulty. prep takes about 20 minutes and it cooks in 15.

It’s ready in about 35 minutes. this yields around 4 servings.

Why You'll Be Obsessed With These Drunken Noodles Thai

Honestly, the best thing about these homemade drunken noodles is the taste sensation. forget your greasy kebab! think about that sweet and savoury spice bomb.

This asian noodle recipes is one of the best. but hold on, there's a little health benefit too. packed with veggies, it’s practically a health food.

.. well, almost! it's the perfect dish for a quick weeknight dinner. if you have friends coming over or need some comfort.

What really sets these thai drunken noodles apart? the bold, vibrant flavours that dance on your tongue. you get that spicy kick.

Plus the umami depth, and the freshness from the basil. it's a flavour explosion!

Alright, time to round up the ingredients!

Alright, let's talk ingredients for our thai drunken noodles , or pad kee mao as the cool kids call it.

No need to be intimidated! we'll break it down. trust me, once you taste homemade drunken noodles , you will never go back to your local takeaway.

What You Need: The Star Players

First, the essentials. Honestly, good ingredients make all the difference.

• Wide Rice Noodles: You'll need 1 pound (450g) of fresh ones, about an inch wide. Fresh is best, but dried will do in a pinch.
• Protein: We're using 1 pound (450g) of chicken thighs, cut into bite sized pieces. I once tried it with tofu not bad for a vegetarian option.
• Veggies: 1 red bell pepper , 1 green bell pepper , 1 small onion – all thinly sliced. Plus, 2 cloves of garlic and a thumb sized piece of ginger, minced.
• Herbs & Extras: A cup of Thai basil (holy basil if you can find it, seriously!), 1/2 cup baby corn (halved), and 1/2 cup of green beans (cut into 1 inch pieces). Oh, and don't forget 2-3 red Thai chilies , sliced! Adjust to your spice level.

Quality Check: For the chicken, look for thighs that are plump and pink, not grey or slimy.

Seasoning Sensations for Drunken Noodle Sauce

The sauce is where the magic happens! This is the heart of any proper drunken noodle sauce.

• Soy Sauce: 3 tablespoons (low sodium is your friend).
• Dark Soy Sauce: 2 tablespoons (for that deep colour).
• Oyster Sauce: 2 tablespoons . Veggie option? No worries, use vegetarian oyster sauce.
• Fish Sauce: 2 tablespoons . Ditch it and up the soy sauce if you're going veggie.
• Sweetness: 1 tablespoon brown sugar .
• Tang: 1 tablespoon rice vinegar .
• Spice: 1 teaspoon sriracha . More if you're brave!

Mix all this up in a bowl. Taste it. Adjust it. Your taste buds will thank you. The drunken noodles Thai experience depends on the balance.

Gear Up: Essential Equipment

You don't need fancy stuff. Just the basics for this pad kee mao recipe .

• Wok or Skillet: Big and wide is key.
• Cutting Board & Knife: Obvious, but important.
• Mixing Bowl: For the sauce.

Household hack: no wok? a large skillet will do the trick. you just want something that can handle the heat and tossing.

Ready to get cooking and have a bangin pad kee mao ?! these asian noodle recipes are a sure way to impress.

Alright, let's get cooking! i'm so excited to share my version of thai drunken noodles , or pad kee mao , with you.

Honestly, this is one of my go-to asian noodle recipes when i'm craving something spicy, savoury, and utterly satisfying. it's way better than ordering takeaway, trust me.

So, grab your wok and let’s get started!

Unleashing the Flavors: Thai Drunken Noodles

Ever wondered why they call it drunken noodles? the story goes that it's the perfect dish to whip up after a night out! the heat and bold flavours are supposed to be great for a hangover, lol.

Either way, this pad kee mao recipe is a guaranteed crowd pleaser, and it's not as complicated as you might think.

We're talking serious flavour without needing a culinary degree. it's like a flavour explosion that you've cooked yourself!

Prep Power: Your Mise en Place is Key!

First things first, let's talk preparation. this isn't just about chopping some veggies. it's about getting everything organized so that when the heat is on (literally!), you're not scrambling around like a headless chicken.

Essential mise en place is key. i'm talking about thinly slicing 1 red and 1 green bell pepper , 1 small onion , mincing 2 cloves of garlic and a 1 inch piece of ginger .

Don’t forget those 2-3 red thai chilies ! i love bird's eye for that extra kick. measure out your sauces too.

It saves so much time, you know? safety reminder: be careful when handling those chilies. wash your hands thoroughly afterwards.

Drunken Noodles: The step-by-step Dance

1. Noodle Prep : If you're using fresh wide rice noodles (1 pound) , gently separate them. No one wants a noodle clump! If you have dried noodles, cook them according to the packet. Rinse with cold water afterwards. We don’t want soggy noodles!
2. Sauce Magic : In a small bowl, whisk together 3 tablespoons of soy sauce , 2 tablespoons of dark soy sauce , 2 tablespoons of oyster sauce , 2 tablespoons of fish sauce , 1 tablespoon of brown sugar , 1 tablespoon of rice vinegar , and 1 teaspoon of sriracha . Taste and adjust the sriracha to your spice preference.
3. Protein Power : Heat 1 tablespoon of vegetable oil in your wok (or large skillet) over high heat . Add 1 pound of chicken thighs (cut into bite sized pieces) and cook until browned and cooked through, around 5- 7 minutes . Remove and set aside.
4. Veggie Sizzle : Add your minced garlic and ginger to the wok. Sauté until fragrant, about 30 seconds . Toss in your bell peppers, onion, baby corn (1/2 cup), green beans (1/2 cup) and chilies. Cook until they are slightly softened.
5. Noodle Integration : Add the cooked noodles and sauce to the wok. Toss, toss, toss! Make sure those noodles are coated evenly.
6. Reunite the Protein : Add the chicken back to the wok.
7. Basil Burst : Stir in 1 cup of Thai basil leaves until wilted. This should only take about 30 seconds . That fresh basil is absolutely essential.
8. Serve Immediately : Serve hot! Maybe garnish with extra basil.

Level Up Your Pad Kee Mao: Pro Tips for Noodle Nirvana

Here's a little secret: high heat is absolutely crucial for that authentic wok hei flavour. honestly, it makes all the difference.

Another tip? don't overcook your noodles . mushy noodles are a no-no. aim for al dente. and speaking of mistakes, one of the most common i see is not tasting and adjusting the sauce as you go.

Everyone has different taste so don't be afraid to tweak! if you're feeling organized, you can actually make the drunken noodle sauce a day in advance.

It saves so much time and it actually gives the flavours a chance to meld together. win-win!

So, there you have it! my take on homemade drunken noodles . i hope you love it as much as i do.

Now go on, get cooking, and let me know how it turns out! you've got this! enjoy this perfect noodle dish !

Alright, let's talk recipe notes for our banging thai drunken noodles ! i reckon this bit is where we fine tune things and make sure you get the best pad kee mao recipe experience possible.

Honestly, this is where the magic happens!

Recipe Notes: Nailing Your Pad Kee Mao

Level Up Your Serving Game

Presentation matters, innit? plate your drunken noodles thai artfully. garnish with extra basil makes it look proper fancy. a sprinkle of chopped peanuts adds a nice crunch, too.

Serving suggestion? try it with a cold singha beer. that hits the spot after all that spice!

Storage Secrets

Got leftovers? lucky you! pop your homemade drunken noodles into an airtight container and they'll be good in the fridge for up to 3 days.

Freezing isn't really recommended, as the noodles can go a bit mushy. reheating is easy: just microwave 'em or stir fry in a pan until heated through.

Variations: Your Noodle, Your Rules

Fancy a veggie version? swapping out the chicken for tofu is dead easy. just use vegetarian oyster sauce and ditch the fish sauce.

More of a spice fiend? throw in extra chillies or a dash more sriracha. i once accidentally used too many, and oh my gosh, it was hot! also, you can use shirataki noodles to make it low-carb!

Nutrition Nitty Gritty

Okay, so a rough estimate for one serving of our drunken noodles is about 550 calories. you are also looking at 40g of protein, 20g of fat, and 50g of carbs.

It also has a sodium content of around 1200mg. it also depend the kind of soy sauce and fish sauce you are using.

Pad kee mao can be a good source of protein from the chicken, vitamins from the veggies, and carbo!

So there you have it! some helpful hints to make your asian noodle recipes and pad kee mao , particularly your thai drunken noodles , even better.

This noodle dish is honestly just the best. so get cooking! you got this, mate!