Spicy Thai Drunken Noodles (Pad Kee Mao)
If you’re in the mood for a dish that’s aromatic, spicy, and full of authentic Thai flavors, look no further than our recipe for Spicy Thai Drunken Noodles (Pad Kee Mao)! This recipe will have you whipping up a restaurant-quality meal right in the comfort of your own kitchen, using fresh ingredients and a mouthwatering homemade sauce. Whether you’re craving something hearty and satisfying on a busy weeknight or a relaxing weekend, this dish will delight your taste buds with its bold and irresistible flavors.
What Are Spicy Thai Drunken Noodles?
Drunken Noodles (Pad Kee Mao) is a spicy and fragrant stir-fried noodle dish from Thailand that’s a crowd-pleaser. Despite the name, “Drunken Noodles” doesn’t actually contain alcohol. The dish likely earned its name because it pairs perfectly with a cool drink to balance its fiery heat. It’s the ultimate fusion of flavor and texture, featuring juicy shrimp, tender chicken, aromatic Chinese broccoli (Gai Lan), and fresh rice noodles.
Side Dish Suggestions for Spicy Thai Drunken Noodles
To complement the bold flavors of Pad Kee Mao, consider serving it with a refreshing side dish like Thai Cucumber Salad. Its light, crisp texture balances the spiciness of the Drunken Noodles. Simply combine thinly sliced cucumbers, red onion, and chopped cilantro with a tangy dressing of lime juice, sugar, and fish sauce. This simple yet delicious side adds a refreshing contrast to the rich and spicy noodles.
In Conclusion
This Spicy Thai Drunken Noodles recipe is perfect when you’re craving bold, vibrant flavors without spending hours in the kitchen. The combination of tender chicken, shrimp, fresh Gai Lan, and spicy garlic-chili paste will transport you straight to Thailand with every bite. Serve it with a cold drink, and you’ve got a satisfying, spicy meal that’s perfect for any occasion.
Spicy Thai Drunken Noodles
Equipment
- 1 large wok
- 1 Mortar and pestle set
Ingredients
Sauce Mix (3 servings)
- 2 tablespoons oyster sauce
- 1 ½ tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
Garlic & Chili Paste (3 servings)
- 8 cloves garlic
- 1 teaspoon minced ginger
- 2-3 small chili peppers sliced
- A splash of oil
Protein & Noodles (for 1 serving)
- 4 oz chicken tenders
- 4-5 shrimp
- 3 tablespoons diced shallot
- ½ cup gai lan stems (Chinese broccoli)
- 1 bunch gai lan leaves (Chinese broccoli)
- 1 bunch basil leaves
- 8 oz fresh rice noodles
- 1 sliced lime
- Salt and pepper to taste
Instructions
Gather Ingredients
- Gather all the ingredients before you start cooking, as this dish is prepared over medium-high heat and cooks quickly. Having everything ready beforehand ensures a smooth cooking process.
Prepare the Garlic & Chili Paste
- Place the garlic, ginger, chili peppers, and a splash of oil in a mortar. Using a pestle, smash the ingredients together until they are well combined and release their oils. Set aside.
Prepare the Sauce Mix
- In a small bowl, combine the oyster sauce, light soy sauce, dark soy sauce, and fish sauce. Mix well and set aside.
Prepare the Chicken and Shrimp
- Heat 3 tablespoons of oil in a wok over medium-high heat. Add the chicken, season with salt and pepper to taste, and stir-fry for 3-4 minutes. Set aside.
- In the same wok, add more oil if needed. Stir-fry the shrimp for 2-3 minutes, season with salt and pepper to taste, then set aside.
Cook the Noodles
- In the same wok, heat 1 tablespoon of oil over medium-high heat. Add the prepared garlic and chili paste, stir-frying for 1-2 minutes until aromatic.
- Add the diced shallot and stir-fry for another 1 minute until fragrant.
- Add the Chinese broccoli (gai lan) stems and stir-fry for 1-2 minutes.
- Next, add the fresh rice noodles to the wok and drizzle the sauce mix over the noodles. Stir-fry for 2-3 minutes.
- Add the brown sugar and mix well to ensure it dissolves evenly.
- Add the gai lan leaves to the wok and stir-fry for 2-3 minutes until the leaves begin to wilt. Add the basil and continue to stir-fry until both the gai lan leaves and basil are wilted.
Combine and Finish
- Add the cooked chicken tenders and shrimp back into the wok. Stir-fry everything for 1 more minute, until well combined and aromatic.
Serve
- Plate the noodles and garnish with a slice of lime. Squeeze a dash of lime juice over the dish to provide a perfect contrast to the spicy flavors of the Drunken Noodles.
Video
Notes
- Fresh Rice Noodles: Fresh noodles are best for this dish, as they soak up the sauce and remain tender. If using dried noodles, soak them in hot water until pliable before cooking.
- Adjust the Spice: If you’re not a fan of intense heat, reduce the number of chili peppers or remove the seeds. You can always add more spice later if needed!
- Quick Cooking: Stir-frying is all about high heat and quick cooking. Make sure all your ingredients are prepped and ready to go before you start cooking.