Street Style Thai Drunken Noodles
Street Style Thai Drunken Noodles, or Pad Kee Mao, are a delightful fusion of flavors and textures, making them a beloved dish in Thai cuisine. This vibrant stir-fried noodle dish is famed for its bold, spicy character, which perfectly balances sweet, savory, and tangy elements. With its vibrant colors and satisfying chewiness, Drunken Noodles offers a sensory experience that transports you straight to the bustling streets of Thailand.
Why Make This Recipe
Making Street Style Thai Drunken Noodles at home is not only easy but also incredibly rewarding. This dish is ideal for a weeknight dinner or a weekend gathering, as it captures the essence of Thai street food, bringing a sense of adventure to your table. The combination of fresh vegetables, protein, and rice noodles creates a wholesome meal that can be modified to suit your taste preferences. Plus, it’s an opportunity to practice your stir-frying skills!
How to Make Street Style Thai Drunken Noodles
Ingredients
- 8 oz flat rice noodles
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 8 oz boneless chicken or shrimp
Directions
- Boil water in a large pot and cook flat rice noodles according to package instructions until al dente. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add minced garlic and sauté for about one minute until fragrant.
- Introduce the protein (chicken or shrimp) into the skillet and stir-fry until cooked through (3-5 minutes for chicken; 2-3 minutes for shrimp).
- Toss in bell peppers, broccoli, and carrots; stir-fry for another two minutes until slightly tender yet crisp.
- Add cooked noodles back into the skillet along with soy sauce and brown sugar. Toss everything together until well combined and heated through.
How to Serve Street Style Thai Drunken Noodles
To serve your Thai Drunken Noodles, transfer them into bowls or onto plates, garnishing with fresh cilantro or green onions for an extra pop of flavor. A wedge of lime can also add a refreshing zest. Serve hot, allowing everyone to enjoy the delightful aroma and vibrant colors of this dish.
How to Store Street Style Thai Drunken Noodles
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, add a splash of water or soy sauce in a skillet over medium heat, stirring until warmed through. This will help revive the noodles and prevent them from becoming too dry.
Tips to Make Street Style Thai Drunken Noodles
- Don’t Overcook the Noodles: Aim for al dente rice noodles to maintain that perfect chewy texture.
- Prep Ahead: Chop the vegetables and protein ahead of time to make the cooking process faster and easier.
- Customize the Spice: Adjust the spice level by incorporating Thai chili paste or fresh chilies to suit your palate.
- Use a Wok: If possible, use a wok for even heat distribution and to achieve that classic stir-fried flavor.
Variation
Feel free to customize your Drunken Noodles! Swap the chicken for tofu or a variety of vegetables for a vegetarian option. Additionally, you can experiment with different proteins like beef or seafood, or try incorporating basil for an aromatic twist.
FAQs
1. Can I make Drunken Noodles without the protein?
Absolutely! You can prepare a delicious vegetable-only version that maintains all the flavorful elements.
2. What if I can’t find flat rice noodles?
You can substitute with other types of noodles like egg noodles or even spaghetti, although the taste and texture will differ slightly.
3. Are Drunken Noodles really spicy?
Drunken Noodles can be spicy, but you can adjust the heat according to your preference by reducing or omitting any chili ingredients.
Enjoy creating this dish that embodies the spirit of Thai street food right in your kitchen!
Pad Kee Mao
Ingredients
Noodles and Proteins
- 8 oz flat rice noodles Can substitute with other noodles if necessary.
- 8 oz boneless chicken or shrimp Use tofu for a vegetarian option.
Vegetables
- 1 cup bell peppers, sliced Any color bell peppers work.
- 1 cup broccoli florets Fresh or frozen broccoli can be used.
- 1 cup carrots, julienned Fresh carrots recommended.
Sauce and Condiments
- 2 tbsp vegetable oil For stir-frying.
- 4 cloves garlic, minced Add more for a stronger flavor.
- 3 tbsp low-sodium soy sauce Adjust to taste.
- 1 tbsp brown sugar Balances the flavors, adjust if necessary.
Instructions
Preparation
- Boil water in a large pot and cook flat rice noodles according to package instructions until al dente. Drain and set aside.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add minced garlic and sauté for about one minute until fragrant.
- Introduce the protein (chicken or shrimp) into the skillet and stir-fry until cooked through (3-5 minutes for chicken; 2-3 minutes for shrimp).
- Toss in bell peppers, broccoli, and carrots; stir-fry for another two minutes until slightly tender yet crisp.
- Add cooked noodles back into the skillet along with soy sauce and brown sugar. Toss everything together until well combined and heated through.
