Pad Kee Mao

A delicious blend of savory flavors, fresh vegetables, and your choice of protein, Street Style Thai Drunken Noodles bring authentic Thai street food to your kitchen in no time.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Thai

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

8 oz flat rice noodles Use according to package instructions.
2 tbsp vegetable oil For stir-frying.
4 cloves garlic, minced Adds flavor to the dish.
3 tbsp low-sodium soy sauce Can be substituted with gluten-free soy sauce.
1 tbsp brown sugar Balances the flavors.
1 cup bell peppers, sliced Fresh vegetables for crunch.
1 cup broccoli florets Fresh, adds color and nutrition.
1 cup carrots, julienned For texture and sweetness.
8 oz boneless chicken or shrimp Choose your preferred protein.

Method

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.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 55gProtein: 25gFat: 10gSaturated Fat: 1gSodium: 900mgFiber: 4gSugar: 5g

Notes

Serve your Drunken Noodles hot with optional garnishes like fresh basil or lime wedges. Use fresh vegetables for the best flavor and texture. For a spicy kick, add chili flakes or fresh chilies. Be careful not to overcook the noodles.

Tried this recipe?