Thai Drunken Noodles Recipe
Thai Drunken Noodles, also known as Pad Kee Mao, is a delightful stir-fried dish that brings together the bold flavors and aromatic spices of Thai cuisine. Known for its unique blend of savory, spicy, and slightly sweet notes, this dish is a staple in Thai street food culture. The harmony of tender chicken, fresh rice noodles, vibrant vegetables, and fragrant basil makes it an irresistible culinary experience. Each bite offers a burst of flavors that perfectly capture the essence of Thailand’s rich gastronomic heritage.
Ingredients Breakdown
To create this delicious dish, you’ll need a selection of fresh ingredients that each contribute to its unique taste and texture. Thinly sliced, skinless, and boneless chicken thighs serve as the tender foundation, perfectly absorbing the rich flavors of the stir fry sauce. Fresh rice noodles are preferred for their chewy texture, which soaks up the sauce beautifully, but dried noodles can work well too if prepared according to the notes. Chinese broccoli, or Gai-Lan, adds a slight bitterness and crunch, balancing the dish’s overall flavor. Holy basil, with its peppery and slightly sweet taste, is essential; however, if it’s not available, Thai or Italian basil can be used as substitutes. Julienned carrots bring a hint of sweetness and an extra crunch to the dish. The spicy and aromatic base is created by grounding red chili peppers and garlic into a paste. Lastly, vegetable oil is used to cook the chicken and vegetables, ensuring they are evenly sautéed and infused with the dish’s complex flavors.
Stir Fry Sauce:
The stir fry sauce is a blend of dark soy sauce, regular soy sauce, oyster sauce, white vinegar, fish sauce, and sugar. This combination creates a rich, umami flavor profile with a perfect balance of sweetness and acidity. Each ingredient in the sauce plays a crucial role in enhancing the overall taste of the noodles.
Step-by-Step Instructions
Begin by preparing the stir fry sauce. In a small bowl, mix dark soy sauce, regular soy sauce, oyster sauce, white vinegar, fish sauce, and sugar. Stir well until the sugar dissolves, and set aside.
Next, prepare the garlic-chili paste. Using a mortar and pestle or a food processor, grind the garlic cloves and chopped red chili peppers into a coarse paste. This paste will be the foundation of the dish’s bold and spicy flavor.
If you are using fresh rice noodles, either microwave or steam them for 2-3 minutes until they are warm and can be easily separated. Split each rice noodle roll vertically into halves using your hands or clean scissors. For fresh noodle sheets, slice them into 1-inch wide strands. For dried rice noodles, follow the preparation notes to achieve the desired texture.
Heat a wok or a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add the thinly sliced chicken thighs, spreading them apart quickly. Fry until the chicken is thoroughly cooked, then remove it from the pan and set aside.
Lower the heat to medium and add the garlic-chili paste and julienned carrots to the pan. Cook for 20-30 seconds, then move this mixture to the side of the pan. Increase the heat to medium-high, pour the remaining oil into the empty space, and add the rice noodles along with the prepared stir fry sauce. Gently toss the noodles until they are evenly coated with the sauce. Allow the noodles to sit undisturbed in the pan for 30-45 seconds or longer to achieve a charred flavor.
Add the Chinese broccoli and gently toss with the noodles. Cook until the greens have slightly softened. Finally, add the cooked chicken and holy basil, mixing everything together. Remove the pan from heat and serve your delicious Thai Drunken Noodles.
Recipe Tips & Frequently Asked Questions
Tips for selecting the best ingredients: Choose fresh, high-quality ingredients to enhance the flavor and texture of the dish. Opt for tender chicken thighs and fresh vegetables.
Techniques for perfect noodle preparation: Ensure the noodles are properly separated and cooked to achieve the desired chewiness. Avoid overcooking to prevent mushy noodles.
Suggestions for achieving the ideal texture and flavor: Allow the noodles to char slightly in the pan for an added depth of flavor. Adjust the seasoning as needed to suit your taste preferences.
Common mistakes to avoid: Avoid overcrowding the pan, which can lead to uneven cooking. Make sure to cook the garlic-chili paste properly to release its full aroma.
Can I use other types of noodles? Yes, you can substitute with other types of noodles like wide rice noodles or even egg noodles, but the texture and flavor may vary.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat to maintain the texture.
Can I make this dish ahead of time? It’s best enjoyed fresh, but you can prepare the components ahead of time and quickly stir-fry them together before serving.
What are the best ways to reheat Thai Drunken Noodles? Reheat in a skillet over medium heat, adding a splash of water or oil to prevent the noodles from drying out.
What to Serve With This Recipe
To complement the robust flavors of Thai Drunken Noodles, consider serving it with:
- Side Dishes: Fresh spring rolls or a light cucumber salad to add a refreshing contrast.
- Beverage Pairings: A chilled Thai iced tea or a crisp, light beer enhances the spicy and savory notes of the dish.
- Complete Thai-Inspired Meal: Include a bowl of Tom Yum soup or a plate of crispy Thai fish cakes to create a comprehensive Thai dining experience.
Variations and Substitutions
Explore different variations of this dish to suit your dietary preferences. For alternative proteins, you can substitute chicken with shrimp, tofu, or beef to introduce new flavors while keeping the dish’s essence intact. If you’re looking for vegetarian or vegan modifications, opt for a vegetarian stir fry sauce and omit the fish sauce to create a plant-based version. You can also increase the amount of vegetables for added nutrition. To give the recipe a regional twist, try experimenting with additional ingredients like bell peppers, snap peas, or mushrooms, each bringing its own unique flavor and texture to the dish.
Thai Drunken Noodles is a versatile and flavorful dish that captures the essence of Thai cuisine. Its bold flavors and easy preparation make it a favorite for both weeknight dinners and special occasions. Give this recipe a try, and you’ll discover the joy of creating an authentic Thai meal in your own kitchen. Share your experiences and any creative twists you add to make this dish uniquely yours. Enjoy the delightful symphony of flavors in every bite!
Ingredients
- 3 skinless boneless chicken thighs, thinly sliced
- 19 oz fresh rice noodles (refer to Notes for dried rice noodles)
- 2 cups Chinese broccoli (Gai-Lan), chopped into 2-inch pieces, stalks trimmed
- 1 cup Holy basil (or substitute with Thai basil or Italian basil)
- ½ cup julienned carrots
- 2 large red chili peppers, chopped
- 6 garlic cloves
- 2 tablespoons vegetable oil (or any neutral oil)
Stir Fry Sauce:
- 2 tablespoons dark soy sauce
- 1 tablespoon regular soy sauce
- 1.5 tablespoons oyster sauce (or vegetarian stir fry sauce)
- 1 tablespoon white vinegar or rice vinegar
- 1 tablespoon fish sauce
- 2.5 teaspoons white granulated sugar (or substitute with brown sugar, palm sugar, or cane sugar)
Instructions
Start by mixing all the ingredients for the stir fry sauce in a small bowl and set it aside.
Using a mortar and pestle or a food processor, grind the garlic and chopped red chili into a coarse paste. Put this mixture aside for later use.
For fresh rice noodles, either microwave or steam them for 2-3 minutes until they are warm and can be easily separated. Split each rice noodle roll vertically into halves using your hands or clean scissors, making them easier to eat. If using fresh noodle sheets, slice them into 1-inch wide strands. (Refer to the Notes section for using dried rice noodles).
Heat a wok or a large skillet over medium-high heat and add 1 tablespoon of oil. Once the oil is hot, add the sliced chicken thighs, spreading them apart quickly. Fry until the chicken is thoroughly cooked. Remove the chicken from the pan and set it aside.
Lower the heat to medium and add the chili garlic paste and julienned carrots to the pan, cooking for 20-30 seconds. Move this mixture to the side of the pan.
Raise the heat back to medium-high and pour the remaining oil into the empty space of the pan. Add the rice noodles and the prepared noodle sauce.
Gently toss the noodles until they are evenly coated with the sauce. Allow the noodles to sit undisturbed in the pan for 30-45 seconds or longer to achieve a charred flavor.
Add the Chinese broccoli and gently toss with the noodles. Cook until the greens have slightly softened.
Finally, add the cooked chicken and holy basil. Gently mix everything together. Remove the pan from heat and enjoy your delicious Thai Drunken Noodles!
Thai Drunken Noodles Recipe
Ingredients
- 3 skinless boneless chicken thighs thinly sliced
- 19 oz fresh rice noodles refer to Notes for dried rice noodles
- 2 cups Chinese broccoli Gai-Lan, chopped into 2-inch pieces, stalks trimmed
- 1 cup Holy basil or substitute with Thai basil or Italian basil
- ½ cup julienned carrots
- 2 large red chili peppers chopped
- 6 garlic cloves
- 2 tablespoons vegetable oil or any neutral oil
Stir Fry Sauce:
- 2 tablespoons dark soy sauce
- 1 tablespoon regular soy sauce
- 1.5 tablespoons oyster sauce or vegetarian stir fry sauce
- 1 tablespoon white vinegar or rice vinegar
- 1 tablespoon fish sauce
- 2.5 teaspoons white granulated sugar or substitute with brown sugar, palm sugar, or cane sugar
Instructions
- Start by mixing all the ingredients for the stir fry sauce in a small bowl and set it aside.
- Using a mortar and pestle or a food processor, grind the garlic and chopped red chili into a coarse paste. Put this mixture aside for later use.
- For fresh rice noodles, either microwave or steam them for 2-3 minutes until they are warm and can be easily separated. Split each rice noodle roll vertically into halves using your hands or clean scissors, making them easier to eat. If using fresh noodle sheets, slice them into 1-inch wide strands. (Refer to the Notes section for using dried rice noodles).
- Heat a wok or a large skillet over medium-high heat and add 1 tablespoon of oil. Once the oil is hot, add the sliced chicken thighs, spreading them apart quickly. Fry until the chicken is thoroughly cooked. Remove the chicken from the pan and set it aside.
- Lower the heat to medium and add the chili garlic paste and julienned carrots to the pan, cooking for 20-30 seconds. Move this mixture to the side of the pan.
- Raise the heat back to medium-high and pour the remaining oil into the empty space of the pan. Add the rice noodles and the prepared noodle sauce.
- Gently toss the noodles until they are evenly coated with the sauce. Allow the noodles to sit undisturbed in the pan for 30-45 seconds or longer to achieve a charred flavor.
- Add the Chinese broccoli and gently toss with the noodles. Cook until the greens have slightly softened.
- Finally, add the cooked chicken and holy basil. Gently mix everything together. Remove the pan from heat and enjoy your delicious Thai Drunken Noodles!
Notes
- If using dry rice noodles, follow the package directions for preparation.
- Alternatively, soak the noodles in lukewarm water for 30 minutes or in boiling water for 1 minute, until they are limp but still firm to the touch.
- After soaking, strain the noodles and gently separate them; cutting is not necessary.
- Use a kitchen scale to weigh the strained, rehydrated noodles to ensure the correct amount specified in the recipe is used.