Drunken Noodles
Drunken Noodles, or Pad Kee Mao, is a vibrant Thai dish that tantalizes your taste buds with its spicy, sweet, and savory flavors. This quick and easy recipe features thick rice noodles tossed with fresh vegetables and your choice of protein, making it perfect for a cozy dinner or an entertaining gathering. Ready in under 30 minutes, each saucy bite captures the essence of Thailand, ensuring everyone at the table will be asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Ingredients
Scale
- 8 oz flat rice noodles
- 1 lb boneless chicken thighs (or beef strips)
- 1 cup bell peppers, sliced (red and yellow)
- 1 cup carrots, thinly sliced
- 1 cup fresh basil leaves
- 2 tbsp low-sodium soy sauce
- 2 tbsp Sriracha sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
Instructions
- Soak the rice noodles in warm water for about 20 minutes until softened. Drain and set aside.
- In a small bowl, combine soy sauce, Sriracha sauce, and brown sugar; mix well.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken or beef and stir-fry until cooked through (5–7 minutes).
- Add bell peppers and carrots; stir-fry for another 3–4 minutes until vegetables are tender-crisp.
- Incorporate soaked noodles into the skillet along with the sauce; mix well to coat.
- Toss in fresh basil just before serving and serve hot.
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg