Drunken Noodles, also known as Pad Kee Mao, is a popular Thai stir-fry dish that is both savory and spicy. It features wide rice noodles cooked with vegetables, meat (usually chicken, pork, or beef), and aromatic herbs. The dish is known for its bold flavors, thanks to a combination of fish sauce, soy sauce, and chili. The heat from the chilies balances perfectly with the rich umami flavors. This recipe will bring the heat and taste of Thailand right to your kitchen!

Full Recipe:

Ingredients

• 12 oz wide rice noodles
• 1 tbsp vegetable oil
• 1 lb chicken breast, thinly sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 4 cloves garlic, minced
• 1-2 Thai bird’s eye chilies, minced (adjust to heat preference)
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1/4 cup Thai basil leaves
• 1/4 cup chopped green onions

Directions

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the sliced chicken and cook for 4-5 minutes, or until it starts to brown.
4. Add garlic, chilies, onion, and red bell pepper, and stir-fry for 2-3 minutes until fragrant.
5. Stir in the oyster sauce, fish sauce, soy sauce, and brown sugar. Cook for another minute to combine.
6. Toss in the cooked noodles and mix everything together until the noodles are evenly coated with the sauce.
7. Remove from heat and add fresh Thai basil and chopped green onions.
8. Serve hot and enjoy!

Nutrients

• Calories: 450
• Fat: 15g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 28g
• Sodium: 800mg

The Origins of Drunken Noodles

Pad Kee Mao, or Drunken Noodles, originated in Thailand but has become a popular dish in various parts of Southeast Asia, particularly in countries with Thai influences, such as Laos and Cambodia. The dish’s unique name is likely tied to the notion that it pairs well with cold beer or other alcohols, although alcohol is not actually included in the recipe itself. The phrase “drunken” could also reflect the boldness and intensity of its flavors, which might overwhelm the unprepared diner.

The exact history of the dish remains unclear, but it has become a staple in Thai street food culture. Originally, Drunken Noodles were made as a quick, flavorful dish using leftover ingredients. Street vendors began creating the dish to cater to those seeking something spicy and filling. Over time, its popularity spread beyond Thailand, and it was embraced by food lovers around the world.

The Key Ingredients of Drunken Noodles

The foundation of any great Drunken Noodles dish lies in the balance of flavors. There are a few key ingredients that are essential to achieving the characteristic taste of this dish. The noodles themselves are wide rice noodles, which are chewy and soak up the sauce, creating a satisfying texture. The choice of protein—whether chicken, pork, or shrimp—adds richness and substance to the dish.

Thai basil is another integral component, adding an aromatic touch that enhances the overall flavor. Fish sauce and oyster sauce provide the deep, umami taste that gives Drunken Noodles their signature savory profile. Chili peppers, often Thai bird’s eye chilies, infuse the dish with heat, which is balanced by the sweetness of brown sugar. Soy sauce, garlic, and onions complete the list of key ingredients that help create this perfect stir-fry.

How to Serve Drunken Noodles

Drunken Noodles are often served as a main course, accompanied by a cold drink to balance the spiciness of the dish. While it is common to enjoy the dish on its own, some prefer pairing it with a side of jasmine rice or a light salad to provide contrast. The dish is typically served hot and fresh, straight from the pan, ensuring the noodles retain their chewy texture and the vegetables remain crisp.

In many Thai households and restaurants, Drunken Noodles are considered a go-to dish for a hearty meal. Whether enjoyed on a busy weeknight or prepared for a special occasion, the dish never fails to impress with its vibrant flavors and satisfying texture.

Variations of Drunken Noodles

Though the traditional recipe for Drunken Noodles is typically made with chicken, beef, or pork, the dish can be easily adapted to suit various dietary preferences. For those who prefer a vegetarian version, tofu can be substituted for meat, and additional vegetables such as mushrooms, zucchini, or snow peas can be included. Some people also like to add a fried egg on top for extra richness and flavor.

In addition to the protein variations, Drunken Noodles can be adjusted to suit varying spice tolerances. The number of chilies can be increased or decreased depending on how much heat you prefer. Some people like their Drunken Noodles extra spicy, while others prefer a milder version. The versatility of the dish allows it to be customized for different palates, making it a popular choice for a wide range of diners.

Health Benefits of Drunken Noodles

While Drunken Noodles are known for their bold and spicy flavors, they also offer a variety of nutritional benefits. The primary ingredients, such as rice noodles, vegetables, and lean protein, provide a good balance of carbohydrates, fiber, and protein. The inclusion of Thai basil and other fresh vegetables offers antioxidants and essential vitamins, making the dish a healthier option compared to many fast food meals.

However, Drunken Noodles are also a rich dish, thanks to the use of oils, sauces, and sugar. If you’re looking to lighten up the recipe, there are ways to reduce the calorie count. For example, you can use less oil for stir-frying and opt for a low-sodium soy sauce to cut down on the sodium content. If you prefer a low-carb version, you can substitute the rice noodles with zucchini noodles or shirataki noodles.

Cultural Significance of Drunken Noodles

In Thai culture, food plays a vital role in bringing people together. Dishes like Drunken Noodles are often enjoyed in the company of family and friends, making them a symbol of shared experiences and hospitality. Thai food is known for its bold flavors, and Drunken Noodles encapsulate this with its perfect balance of heat, sweetness, and umami.

Drunken Noodles are often sold at street food stalls, where they are made fresh to order. The fast-paced environment of the street food scene in Thailand reflects the dish’s origins as a quick, flavorful meal that can be enjoyed on the go. Over the years, Drunken Noodles have become an iconic Thai dish that is loved both locally and internationally, thanks to its bold flavors and satisfying nature.

Conclusion

Drunken Noodles (Pad Kee Mao) are an iconic Thai dish that packs a punch with its spicy, savory, and aromatic flavors. Whether you enjoy the traditional version with chicken, pork, or shrimp, or prefer a vegetarian twist, Drunken Noodles offer something for everyone. The dish’s popularity is a testament to its bold flavor profile and versatility, making it a staple in both Thai households and restaurants around the world.