What do Drunken Noodles taste like?

Thai drunken noodles are savory and deep, with lots of umami, traditionally spicy (we make them milder here), and a hint of sweetness and tang from lime juice.

Can Drunken Noodles Be Made Vegan?

Yes, use crispy tofu instead of chicken, leave out the fish sauce (or make our vegan fish sauce) and use our vegan Oyster sauce. Adjust the flavors with more soy sauce and sweet soy sauce to taste.

What is the difference between Pad Thai and Drunken Noodles?

Pad Thai is a dry-style stir-fry and less saucy , while Drunken Noodles are more savory, salty, and spicy, with a saucier, deeper soy flavor. The Thai basil adds a distinct flavor.

Thai Drunken Noodles (Pad Kee Mao)

Name: Thai Drunken Noodles Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 8 ounces dried wide rice noodles; 2 tablespoons peanut oil or coconut oil; 4-6 garlic cloves, rough chopped; 1-2 fresh Thai chilies, finely minced, or ½-1 teaspoon red pepper flakes; 8 ounces chicken breast, thinly sliced (sub shrimp, extra veggies or see notes for crispy tofu); pinch salt and pepper; 1 large shallot or 1/2 cup onion, sliced long and thin; 1 red bell pepper, sliced long and thin; 1 cup Chinese broccoli, broccolini, asparagus, green beans or Roma tomato (sliced into long wedges) or sub other quick cooking vegetables; ½ -1 cup fresh Thai Basil, holy basil or regular basil – this makes it!; garnish: lime wedges, Thai chili paste; 2 ½ tablespoons oyster sauce (or sub our homemade vegan oyster sauce); 2 tablespoons soy sauce (or use gluten-free liquid amino acid); 2 tablespoons dark soy sauce (or substitute 3 teaspoons regular soy sauce+ 1 teaspoon honey); 1 tablespoon fish sauce; 2 tablespoons brown sugar, palm sugar, agave, or honey; 1 ½ teaspoons rice vinegar or lime juice, more to taste; ½ teaspoon white pepper

Description

This Thai Drunken Noodles recipe is a fast, easy, 30-minute weeknight dinner! Full of umami flavor, make it with chicken, shrimp or crispy tofu! Recipe from Simply Suwanee .

Ingredients

Units Scale

8 ounces dried wide rice noodles
2 tablespoons peanut oil or coconut oil
4-6 garlic cloves, rough chopped
1-2 fresh Thai chilies, finely minced, or 1/2-1 teaspoon red pepper flakes
8 ounces chicken breast, thinly sliced (sub shrimp, extra veggies or see notes for crispy tofu)
pinch salt and pepper
1 large shallot or 1/2 cup onion, sliced long and thin
1 red bell pepper, sliced long and thin
1 cup Chinese broccoli, broccolini, asparagus, green beans or Roma tomato (sliced into long wedges) or sub other quick cooking vegetables
1/2 -1 cup fresh Thai Basil, holy basil or regular basil - this makes it!
garnish: lime wedges, Thai chili paste

Drunken Noodle Sauce:

2 1/2 tablespoons oyster sauce (or sub our homemade vegan oyster sauce)
2 tablespoons soy sauce (or use gluten-free liquid amino acid)
2 tablespoons dark soy sauce (or substitute 3 teaspoons regular soy sauce+ 1 teaspoon honey)
1 tablespoon fish sauce
2 tablespoons brown sugar, palm sugar, agave, or honey
1 1/2 teaspoons rice vinegar or lime juice, more to taste
1/2 teaspoon white pepper

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Instructions

Prep wide rice noodles: Soak rice noodles in a bowl or pan of hot boiling water until softened, 15-20 minutes, depending on the size of noodles. Drain (coat with a little oil if needed to prevent sticking).
Make the Stir-Fry Sauce: Whisk the Drunken Noodle Sauce ingredients together in a bowl and set aside by the stove.
Stir-fry: Heat a wok or large skillet over medium heat. Turn the hood fan on. Add oil and garlic and cook until brown, 20-30 seconds. Add the chicken (or shrimp or tofu cubes) and chilies, season with salt and pepper and stir fry until lightly golden, 3-4 minutes. Add onion and cook for 2 minutes or until tender.
Veggies: Add any quick-cooking vegetables and stir-fry for 2 minutes or until tender crisp. Scoot everything off to the side (or move to a plate).
Noodles: Add the drained noodles, adding more oil if necessary. Stir fry, getting the noodles a little crispy.
Combine: Add the stir-fry sauce and stir everything together, and let cook for 1 more minute. Turn the heat up to high, let sauce caramelize.
Turn the heat off, add the Thai basil, stir well one final time, taste and adjust as desired- add more lime juice, more fish sauce, more chili flakes, more sweetener, more salt, if you like- all to taste. Find your perfect balance.
Serve with lime wedges, chili paste.

Notes

If making crispy tofu, cook the cubes of tofu in oil with salt and pepper, set aside, then add back in it the end at the same time as the sauce so it stays crispy. This Crispy Tofu post is helpful.
If wanting to add steamed veggies like broccoli, drop it in the simmering noodle water for the last 2-3 minutes of cooking, and strain with the noodles.
Use Holy basil or Thai basil if possible, for the BEST most authentic flavor. Italian sweet basil is fine as a substitute. Just add a little extra…
Other Vegetables for drunken noodles are broccoli, pea pods, bok choy, green beans, asparagus, carrots, and baby corn- any quick-cooking veggie- ether stir fry or steam.

Nutrition

Serving Size: 1 ½ cups
Calories: 414
Sugar: 4.3 g
Sodium: 1053.9 mg
Fat: 12.6 g
Saturated Fat: 1.8 g
Carbohydrates: 53.7 g
Fiber: 2.6 g
Protein: 19.3 g
Cholesterol: 55.2 mg