Why Make This Recipe
Street Style Thai Drunken Noodles, also known as Pad Kee Mao, are a beloved favorite for many. They are a perfect blend of savory flavors, fresh vegetables, and your choice of protein. This dish is quick to prepare and brings the vibrant street food culture of Thailand right to your kitchen. With every bite, you get a taste of the bold herbs and spices that make Thai cuisine so special.
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
Serve your Drunken Noodles hot straight from the pan. You can garnish them with fresh basil or lime wedges for an extra burst of flavor. They make a great main dish for lunch or dinner.
How to Store Street Style Thai Drunken Noodles
If you have leftovers, store them in an airtight container in the refrigerator. They can last for about 3-4 days. When ready to eat, simply reheat on the stove or in the microwave until warmed through.
Tips to Make Street Style Thai Drunken Noodles
- Use fresh vegetables for the best flavor and texture.
- You can add chili flakes or fresh chilies if you prefer a spicy kick.
- Make sure to not overcook the noodles; they should be chewy and firm.
Variation
Feel free to customize this recipe with different proteins, such as tofu for a vegetarian option, or experiment with various vegetables based on your preference.
FAQs
1. Can I use another type of noodle instead of flat rice noodles?
Yes, you can use egg noodles or even whole wheat noodles if you prefer.
2. Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce.
3. Can I meal prep this dish?
Absolutely! Drunken noodles store well and can be made in advance for an easy meal throughout the week. Just remember to store the vegetables separately to keep them crisp until serving.
Pad Kee Mao
Ingredients
Method
- 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.