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Thai Drunken Noodles

Savory Thai Drunken Noodles in Under 30 Minutes

Thai Drunken Noodles (Pad Kee Mao) are a quick, flavorful stir-fry ready in under 30 minutes, featuring chewy rice noodles and spicy Thai basil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 plates
Course: Dinner
Cuisine: Thai
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 grams wide rice noodles use fresh or dried
For the Stir-Fry
  • 4 cloves garlic freshly minced
  • 2 pieces chili peppers adjust according to spice preference
  • 1 cup mixed vegetables (e.g., bell peppers, carrots) feel free to substitute
  • 1 cup Thai basil can substitute with sweet or Italian basil
  • 2 tablespoons soy sauce swap with tamari for gluten-free
  • 2 tablespoons oyster sauce use mushroom sauce for vegetarian
  • 200 grams protein (e.g., chicken, tofu) optional
  • 1 tablespoon lime juice use freshly squeezed

Equipment

  • large mixing bowl
  • pan or wok

Method
 

Cooking Instructions
  1. Cook the wide rice noodles according to package instructions (usually boiling for about 6-8 minutes). Drain and rinse under cold water, then set aside.
  2. Mince garlic and slice vegetables and protein into bite-sized pieces.
  3. Heat a pan over medium-high and add oil. Add garlic and chili peppers, stir-fry for about 30 seconds.
  4. Add sliced vegetables and protein, stir-fry for 3-5 minutes until tender-crisp.
  5. Add cooked rice noodles, soy sauce, and oyster sauce. Toss for about 2 minutes until well-coated.
  6. Mix in Thai basil leaves and lime juice, stir for 1 minute.
  7. Serve and garnish with additional basil if desired.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Customize with your favorite vegetables and proteins for a personalized dish.

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