13 Addictive Drunken Noodles Recipes for Bold Stir Fries That Deliver Punch

Drunken noodles have quickly become a favorite in my kitchen, thanks to their bold and irresistible flavors. With vibrant veggies, tender meats, and fragrant Thai basil in a spicy, savory sauce, each bite is a delightful surprise. I’ve curated 13 incredible recipes that elevate this classic dish. Whether you prefer chicken, tofu, or seafood, there’s a recipe here you’ll want to try. Let’s explore these exciting options together!

Classic Thai Drunken Noodles

Drunken Noodles, or Pad Kee Mao, is a popular Thai street food known for its bold flavors and a hint of spiciness. Despite what the name suggests, there’s no alcohol involved in the making of this dish. The origins of the name are uncertain, but it’s widely believed that the dish’s intense and spicy flavors make it a perfect pairing with a cold beverage.

This dish combines wide rice noodles with a fragrant mix of garlic, chili, and basil, creating a symphony of flavors that are both addictive and satisfying.

This Classic Thai Drunken Noodles recipe is perfect for serving 4-6 people. It highlights the harmonious blend of savory, spicy, and slightly sweet elements, brought together by fresh ingredients. Whether you’re a fan of Thai cuisine or trying it for the first time, this recipe will deliver a delicious meal that’s sure to captivate your friends and family.

Ingredients for 4-6 servings:

• 12 ounces wide rice noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2-3 Thai bird chilies, finely chopped
• 1 pound chicken breast, thinly sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup Thai basil leaves
• 1 tablespoon soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 2 tablespoons water

Cooking Instructions:

1. Prepare the Noodles: Begin by soaking the wide rice noodles in hot water for about 5-7 minutes or until they’re softened but still firm to the bite. Drain and set aside.
2. Prepare the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and water. Stir until the sugar is dissolved and set aside.
3. Cook the Aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and Thai bird chilies, stirring for about 30 seconds until fragrant.
4. Cook the Chicken: Add the thinly sliced chicken breast to the skillet. Stir-fry for about 5 minutes or until the chicken is cooked through and no longer pink.
5. Add Vegetables: Stir in the sliced red bell pepper and broccoli florets. Continue to stir-fry for another 3-4 minutes until the vegetables are just tender yet crisp.
6. Combine Noodles and Sauce: Add the drained rice noodles to the skillet. Pour the prepared sauce over the noodles. Toss everything together using tongs or a spatula to guarantee the noodles are well coated with the sauce.
7. Add Thai Basil: Finally, add the Thai basil leaves to the skillet. Stir-fry for another 1-2 minutes until the basil is wilted and fragrant.
8. Serve: Remove from heat and serve immediately, garnished with additional Thai basil if desired.

Extra Tips:

For the best results, it’s important to prepare all your ingredients before you start cooking, as the process moves quickly.

If you prefer a milder dish, reduce the number of Thai bird chilies or substitute with a milder chili variety. Fresh Thai basil is key to achieving the authentic flavor of Drunken Noodles, but if unavailable, you can use sweet basil as a substitute.

Adjust the level of spiciness and sweetness according to your taste preference, and don’t hesitate to experiment with different proteins, such as shrimp or tofu, to tailor the dish to your liking.

Spicy Chicken Drunken Noodles

Spicy Chicken Drunken Noodles are a tantalizing dish that combines the bold flavors of spicy chili, aromatic basil, and succulent chicken with delightfully chewy rice noodles. Originating from Thailand, this dish is known for its fiery heat and vibrant taste, capturing the essence of Thai street food.

It’s a perfect choice for those who love to indulge in spicy and flavorful meals and is sure to become a favorite in your household. The combination of ingredients in Spicy Chicken Drunken Noodles creates a harmonious balance of heat, sweetness, and umami.

The dish is quick to prepare, making it an ideal option for a weeknight dinner or an impressive dish for entertaining guests. The use of fresh herbs and spicy chili paste gives this dish its distinctive and addictive flavor.

Let’s plunge into the recipe and get cooking!

Ingredients for 4-6 servings:

• 1 pound chicken breast, thinly sliced
• 12 ounces wide rice noodles
• 3 tablespoons vegetable oil
• 6 cloves garlic, minced
• 2 red Thai chilies, finely chopped
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 cup Thai basil leaves
• 4 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 2 tablespoons dark soy sauce
• Lime wedges for serving

Cooking Instructions:

1. Prepare the noodles: Soak the rice noodles in warm water for about 30 minutes or until they’re soft. Drain and set aside.
2. Cook the chicken: In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced chicken and cook until it’s no longer pink and has a slight golden color. Remove the chicken from the pan and set it aside.
3. Stir-fry the aromatics: In the same pan, add the remaining tablespoon of oil. Add the minced garlic and chopped Thai chilies, and stir-fry for about 30 seconds until fragrant.
4. Add vegetables: Toss in the sliced onion and red bell pepper, and stir-fry for about 2-3 minutes until they begin to soften.
5. Combine sauces: In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, and dark soy sauce. Pour this sauce mixture into the pan with the vegetables.
6. Incorporate noodles and chicken: Add the soaked rice noodles and cooked chicken back into the pan. Toss everything together thoroughly to guarantee the noodles are evenly coated with the sauce.
7. Finish with basil: Add the Thai basil leaves to the pan and continue to stir-fry for another minute until the basil is wilted and the ingredients are well combined.
8. Serve: Transfer the Spicy Chicken Drunken Noodles to a serving platter. Garnish with lime wedges on the side for an extra burst of flavor.

Extra Tips:

For the best flavor, use fresh Thai basil, as it adds an authentic taste to the dish. Adjust the number of Thai chilies according to your spice tolerance; they pack quite a punch, so reduce them if you prefer a milder dish.

If you can’t find wide rice noodles, you can substitute with fettuccine or linguine, but be sure to adjust cooking times accordingly. Avoid over-soaking the noodles, as they can become mushy during stir-frying. Enjoy this dish hot and fresh for the best taste experience!

Vegetarian Drunken Noodles With Tofu

Vegetarian Drunken Noodles With Tofu is a delightful twist on the traditional Thai street food known for its bold flavors and satisfying texture. This dish features wide rice noodles stir-fried with a medley of colorful vegetables, flavorful sauces, and crisp tofu, providing a hearty meal that’s both nutritious and delicious. The combination of spicy, savory, and slightly sweet flavors, along with the chewy texture of the noodles, makes this dish truly addictive and perfect for a quick weeknight dinner or a special occasion.

To prepare this mouthwatering dish, you’ll need to gather fresh ingredients and a few pantry staples. The key to achieving the authentic taste of drunken noodles lies in the sauce, which is a balanced mix of soy sauce, oyster sauce, and a touch of sweetness to counter the heat from the chilies. The tofu is marinated and cooked until golden brown, adding a delightful contrast to the tender vegetables and noodles.

Whether you’re a vegetarian or simply exploring plant-based options, this recipe is sure to become a favorite in your culinary repertoire.

Ingredients (serves 4-6):

• 14 oz (400g) wide rice noodles
• 14 oz (400g) firm tofu, drained and pressed
• 3 tablespoons vegetable oil
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 cup carrots, julienned
• 1 cup snap peas
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce (vegetarian)
• 1 tablespoon dark soy sauce
• 1 tablespoon brown sugar
• 1-2 bird’s eye chilies, sliced (optional for heat)
• 1/2 cup Thai basil leaves
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Tofu: Start by cutting the tofu into bite-sized cubes. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until they’re golden brown on all sides, about 6-8 minutes. Remove and set aside.
2. Cook the Noodles: In the meantime, cook the wide rice noodles according to the package instructions. Once cooked, drain and set aside, making certain they don’t stick together by lightly tossing them with a teaspoon of oil.
3. Stir-Fry the Vegetables: In the same skillet or wok, add the remaining 2 tablespoons of vegetable oil. Once hot, sauté the minced garlic until fragrant, about 30 seconds. Add the bell peppers, broccoli, carrots, and snap peas. Stir-fry the vegetables for about 3-4 minutes, or until they begin to soften but still maintain a slight crunch.
4. Combine Ingredients: Add the cooked tofu back to the skillet with the vegetables. Pour in the soy sauce, oyster sauce, dark soy sauce, and brown sugar. Stir everything together until the tofu and vegetables are well coated with the sauce.
5. Add Noodles and Basil: Gently fold in the cooked noodles and Thai basil leaves. If you prefer a spicier dish, add the sliced bird’s eye chilies at this stage. Toss everything together until well combined and heated through.
6. Serve: Transfer the Vegetarian Drunken Noodles With Tofu to serving plates. Garnish with additional Thai basil leaves and serve with lime wedges on the side for an extra burst of freshness.

Extra Tips:

For the best results, make sure that the tofu is well-drained and pressed before cooking to achieve a nice crispy texture. If you can’t find wide rice noodles, you can substitute them with fettuccine or another flat noodle.

Adjust the level of spiciness to your preference by varying the amount of bird’s eye chilies used. Additionally, for a gluten-free version, make sure to use gluten-free soy sauce and oyster sauce. Enjoy the vibrant flavors of Thailand right in your kitchen with this delicious dish!

Seafood Drunken Noodles Delight

Seafood Drunken Noodles Delight is a tantalizing dish that combines the robust flavors of seafood with the spicy, savory allure of traditional drunken noodles. This dish is perfect for seafood lovers looking for a quick yet satisfying meal that brings the taste of the sea right to your table. The combination of succulent shrimp, tender calamari, and juicy scallops with chewy rice noodles and vibrant vegetables creates a symphony of flavors and textures.

The dish is known for its bold and spicy profile, enhanced by the sweetness of Thai basil and the aromatic presence of garlic and chili peppers. The origins of drunken noodles, or “Pad Kee Mao,” are rooted in Thai street food, where it’s known for being spicy enough to wake up the senses and perhaps “cure” drunkenness.

This version, Seafood Drunken Noodles Delight, elevates the classic recipe with the addition of fresh seafood, making it a perfect option for both casual dinners and special occasions. It’s a dish that not only satisfies the craving for something spicy and savory but also brings a touch of elegance with the inclusion of premium seafood ingredients.

Ingredients for 4-6 servings:

• 1 pound wide rice noodles
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 2 red Thai chilies, sliced
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound calamari, cleaned and sliced into rings
• 1/2 pound scallops
• 1 cup bell peppers, sliced (red and green)
• 1 cup broccoli florets
• 1 cup Thai basil leaves
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Noodles: Begin by soaking the rice noodles in hot water for about 15 minutes or until they’re softened. Drain them and set aside.
2. Cook the Seafood: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced red Thai chilies, sautéing until fragrant, about 1 minute. Add the shrimp, calamari, and scallops, cooking until the seafood is just opaque and cooked through, about 3-4 minutes. Remove from the wok and set aside.
3. Stir-fry the Vegetables: In the same wok, add the bell peppers and broccoli. Stir-fry for about 3 minutes or until the vegetables are tender-crisp.
4. Combine Noodles and Seasonings: Add the soaked noodles to the wok with the vegetables. Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Toss everything together over high heat until the noodles are evenly coated and heated through.
5. Add Seafood and Basil: Return the cooked seafood to the wok, tossing gently to combine. Add the Thai basil leaves and stir-fry for another minute until the basil is wilted and the ingredients are thoroughly mixed.
6. Serve: Transfer the drunken noodles to a serving platter. Garnish with lime wedges on the side for an added zesty flavor. Serve hot and enjoy the spicy, aromatic flavors.

Extra Tips:

When cooking the Seafood Drunken Noodles Delight, make certain that the seafood isn’t overcooked as it can become rubbery. To prevent this, cook the seafood briefly and remove it from the heat as soon as it turns opaque.

Additionally, when stir-frying the noodles, make sure they’re properly softened so they can absorb the sauces better, providing a richer taste. For an extra spicy kick, consider adding more Thai chilies or even a dash of chili paste.

Finally, always taste and adjust the seasoning according to your preference, as the balance of salty, sweet, and spicy is key to a perfect dish.

Beef and Basil Drunken Noodles

Drunken noodles, known as “Pad Kee Mao” in Thai cuisine, are a savory and spicy dish that’s sure to satisfy any craving. This Beef and Basil Drunken Noodles recipe takes the classic dish up a notch by incorporating juicy beef and fragrant basil.

Whether you’re hosting a dinner party or simply cooking a comforting meal for your family, this recipe is perfect for serving between 4-6 people. With its vibrant flavors and aromatic ingredients, this dish will quickly become a beloved favorite in your household.

The key to achieving the authentic taste of Drunken Noodles lies in balancing spicy, salty, sweet, and sour flavors, making it an irresistible and addictive dish. Fresh basil and a generous amount of garlic elevate the savory beef, while wide rice noodles soak up the delicious sauce, creating a perfect harmony of flavors.

Follow this recipe to enjoy a restaurant-quality meal right from the comfort of your own kitchen.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 12 ounces wide rice noodles
• 3 tablespoons vegetable oil
• 6 cloves garlic, minced
• 2-3 Thai bird chilies, thinly sliced
• 1 red bell pepper, sliced
• 1 cup fresh basil leaves
• 1 onion, sliced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons sugar
• 1 tablespoon lime juice

Cooking Instructions:

1. Prepare the Noodles: Begin by soaking the wide rice noodles in warm water for about 30 minutes or until they’re softened. Drain the noodles and set them aside.
2. Cook the Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced beef and stir-fry until browned and cooked through. Remove the beef from the wok and set it aside.
3. Stir-Fry Vegetables: In the same wok, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and Thai bird chilies, stir-frying for about 30 seconds until fragrant. Add the onion and red bell pepper, continuing to stir-fry until the vegetables are slightly softened.
4. Combine Ingredients: Return the cooked beef to the wok with the vegetables. Add the soaked rice noodles to the wok.
5. Make the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and lime juice. Pour this sauce over the noodles, beef, and vegetables in the wok.
6. Toss and Cook: Using tongs or a spatula, gently toss everything together to guarantee the noodles and ingredients are well coated with the sauce. Add the fresh basil leaves and continue to stir-fry for another 2-3 minutes, allowing the basil to wilt and the flavors to meld.
7. Serve: Once everything is heated through and well combined, remove from heat. Serve the Beef and Basil Drunken Noodles hot, garnished with additional basil leaves if desired.

Extra Tips:

For the best results, use fresh, high-quality ingredients, especially when it comes to the basil and beef. If you prefer a milder version, reduce the number of Thai bird chilies or replace them with a milder chili variety.

Make sure the rice noodles aren’t over-soaked to avoid a mushy texture. Additionally, using a wok provides the best distribution of heat, but a large skillet will work fine if a wok is unavailable.

Adjust the seasoning to your taste, adding more lime juice for acidity or a touch more sugar for sweetness, if needed. Enjoy your homemade Beef and Basil Drunken Noodles with an ice-cold beverage to balance the heat!

Shrimp and Garlic Drunken Noodles

Shrimp and Garlic Drunken Noodles is an irresistible dish that marries the spicy, savory flavors of Thai street food with the succulent taste of fresh shrimp. This dish is perfect for those who love a bit of heat and a touch of sweetness, all wrapped up in chewy rice noodles. The infusion of garlic, Thai basil, and chili peppers gives it a bold taste that’s both complex and utterly addictive.

Drunken Noodles, or “Pad Kee Mao,” is a popular Thai stir-fry known for its intense flavors and aromatic appeal, making it a favorite for many food enthusiasts.

The origins of the name “Drunken Noodles” aren’t entirely clear, but it’s often suggested that the dish pairs well with a cold beer or is a great remedy for a hangover due to its spicy and rich flavors. This recipe involving shrimp adds a delightful seafood element that complements the dish’s spiciness, while the garlic enhances the aromatic profile.

Whether you’re looking to impress guests or indulge in a personal culinary adventure, Shrimp and Garlic Drunken Noodles is a must-try.

Ingredients (Serves 4-6)

• 16 oz wide rice noodles
• 1 lb large shrimp, peeled and deveined
• 4 tablespoons vegetable oil
• 6 cloves garlic, minced
• 3-4 Thai chili peppers, sliced
• 1 red bell pepper, sliced
• 1 cup Thai basil leaves
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 teaspoon white pepper
• 1 small onion, sliced
• 1 lime, cut into wedges (for garnish)

Cooking Instructions

1. Prepare the Noodles: Begin by soaking the rice noodles in hot water for about 10 minutes or until they’re soft but still slightly firm to the bite. Drain and set aside.
2. Cook the Shrimp: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook until they turn pink and opaque. Remove the shrimp from the pan and set aside.
3. Sauté the Aromatics: In the same pan, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and Thai chili peppers, sautéing for about 1-2 minutes until fragrant.
4. Add Vegetables: Add the sliced onion and red bell pepper to the pan. Stir-fry for about 3-4 minutes until the vegetables begin to soften.
5. Incorporate the Noodles and Sauces: Add the softened rice noodles to the pan, followed by the soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Toss everything together until the noodles are well-coated with the sauces.
6. Finish with Shrimp and Basil: Return the cooked shrimp to the pan and add the Thai basil leaves. Stir everything together for another 2-3 minutes until the basil is wilted and everything is heated through.
7. Serve: Transfer the Drunken Noodles to a serving platter. Garnish with lime wedges and serve immediately.

Extra Tips

When cooking Shrimp and Garlic Drunken Noodles, it’s important to keep the heat high to achieve that characteristic smoky flavor known as “wok hei.”

Be sure not to over-soak the rice noodles, as they can become too soft and break apart during cooking. Adjust the number of chili peppers to your heat preference; feel free to remove the seeds for a milder dish.

Additionally, fresh Thai basil is key for authentic flavor, but if unavailable, sweet basil can be a substitute. Enjoy your homemade Drunken Noodles with a revitalizing beverage or a side of cooling cucumber salad to balance the heat.

Vegan Drunken Noodles With Tempeh

Vegan Drunken Noodles with Tempeh is a delightful plant-based twist on a classic Thai street food. This dish is known for its bold flavors, combining spicy, savory, and slightly sweet notes, all accentuated by the addition of hearty tempeh. The chewy rice noodles pair perfectly with the robust flavors of garlic, chili, and fresh basil, creating a dish that’s both satisfying and addictive.

Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe is a must-try.

The key to the deliciousness of Vegan Drunken Noodles with Tempeh lies in the quality of the ingredients and the balance of flavors. The sauce, a blend of soy sauce, vegan fish sauce, and a touch of sweetness, coats the noodles and tempeh beautifully. Incorporating a variety of colorful vegetables not only makes the dish visually appealing but also adds nutrition and texture.

This recipe serves 4-6 people, making it perfect for a family meal or a small gathering with friends.

Ingredients:

• 14 oz (400g) rice noodles
• 8 oz (225g) tempeh, sliced
• 3 tablespoons soy sauce
• 2 tablespoons vegan fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 tablespoon chili paste
• 1 cup fresh basil leaves
• 2 green onions, sliced
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Noodles: Begin by soaking the rice noodles in warm water for about 30 minutes until they’re softened but not fully cooked. Drain and set aside.
2. Cook the Tempeh: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced tempeh and cook until golden brown on both sides, about 5-7 minutes. Remove the tempeh from the skillet and set aside.
3. Make the Sauce: In a small bowl, mix together the soy sauce, vegan fish sauce, brown sugar, and chili paste. Stir until the sugar is dissolved and set aside.
4. Sauté the Vegetables: In the same skillet, add the garlic and sauté for about 30 seconds until fragrant. Add the red bell pepper, broccoli, and snap peas. Stir-fry the vegetables for about 3-4 minutes until they’re tender-crisp.
5. Combine Everything: Add the softened rice noodles to the skillet with the vegetables. Pour the sauce over the noodles and toss everything together well. Return the cooked tempeh to the skillet and stir to combine.
6. Finish with Basil and Green Onions: Add the fresh basil leaves and green onions to the skillet. Toss everything together for another minute to allow the basil to wilt slightly and the flavors to meld.
7. Serve: Serve the Vegan Drunken Noodles with Tempeh hot, garnished with lime wedges on the side for a fresh, zesty finish.

Extra Tips:

To enhance the flavor of the tempeh, consider marinating it in a bit of soy sauce and minced garlic before cooking. If you prefer a spicier dish, increase the amount of chili paste or add additional fresh chilies.

Fresh basil is key to this recipe, but if you can’t find Thai basil, regular sweet basil will work as a substitute. Be careful not to overcook the noodles; they should remain slightly chewy for the best texture.

Pork Drunken Noodles With Fresh Herbs

Pork Drunken Noodles With Fresh Herbs is a delightful and flavorful dish that combines the savory taste of pork with the aromatic essence of fresh herbs. This recipe is perfect for those who enjoy a bit of spice and a lot of flavor in their meals. Originating from Thailand, drunken noodles, or Pad Kee Mao, is a popular street food known for its bold flavors and ability to satisfy cravings for something hearty and spicy.

This particular version uses pork as the main protein and is complemented by a variety of fresh herbs that enhance the dish’s complexity and aroma. The key to making Pork Drunken Noodles With Fresh Herbs is balancing the flavors of spicy, salty, sweet, and tangy to create a harmonious dish that excites the palate.

The fresh herbs add a layer of freshness that elevates the dish, making it not only delicious but also aromatic and inviting. With a few essential ingredients and straightforward cooking steps, this dish is accessible to both novice and seasoned cooks alike. It’s a perfect meal for a family dinner or a gathering with friends, serving 4-6 people generously.

Ingredients:

• 1 pound of pork tenderloin, thinly sliced
• 12 ounces of wide rice noodles
• 3 tablespoons of vegetable oil
• 1 onion, thinly sliced
• 4 cloves of garlic, minced
• 2 red chilies, sliced
• 2 tablespoons of soy sauce
• 2 tablespoons of oyster sauce
• 1 tablespoon of fish sauce
• 1 tablespoon of dark soy sauce
• 1 tablespoon of sugar
• 1 cup of Thai basil leaves
• 1 cup of fresh cilantro leaves
• 1/2 cup of fresh mint leaves
• 1/2 cup of fresh lime juice

Cooking Instructions:

1. Prepare the Noodles: Begin by soaking the wide rice noodles in warm water for about 30 minutes until they’re soft. Drain and set aside.
2. Cook the Pork: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced pork tenderloin and stir-fry for about 5-7 minutes until it’s cooked through and slightly browned. Remove the pork from the wok and set it aside.
3. Stir-Fry Aromatics: In the same wok, add the remaining vegetable oil. Add the thinly sliced onion, minced garlic, and red chilies. Stir-fry for 2-3 minutes until the onions are translucent and the mixture is fragrant.
4. Combine Sauces: In a small bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Mix well to dissolve the sugar completely.
5. Cook the Noodles: Add the soaked rice noodles to the wok with the stir-fried aromatics. Pour the sauce mixture over the noodles and toss everything together to guarantee the noodles are evenly coated with the sauce.
6. Add Pork and Fresh Herbs: Return the cooked pork to the wok and add the Thai basil, cilantro, and mint leaves. Toss everything together until the herbs are wilted and the ingredients are well-combined.
7. Finish with Lime Juice: Drizzle the fresh lime juice over the noodles and give one final toss to mix everything thoroughly.
8. Serve: Serve hot and enjoy the delicious medley of flavors in this Pork Drunken Noodles With Fresh Herbs dish.

Extra Tips:

When making Pork Drunken Noodles With Fresh Herbs, it’s important to adjust the level of spice to your preference. You can add more or fewer red chilies depending on how spicy you want the dish.

Also, fresh herbs are key to achieving a vibrant flavor, so try to use the freshest available. If you can’t find Thai basil, regular basil will work as a substitute, though the flavor will be slightly different.

Finally, be sure to have all your ingredients prepped and ready before you start cooking, as the dish comes together quickly once you start.

Spicy Eggplant Drunken Noodles

Spicy Eggplant Drunken Noodles is a tantalizing dish that brings together the bold flavors of Thai cuisine with the comforting, chewy texture of wide rice noodles. Often referred to as Pad Kee Mao, this dish is known for its intoxicating aroma and vibrant taste profile, which is achieved by balancing a variety of ingredients such as spicy chilies, fresh herbs, and savory sauces. The addition of eggplant not only adds a hearty texture but also absorbs the flavors beautifully, making each bite rich and satisfying.

This dish is perfect for those who love a bit of heat in their meals. The spiciness is tempered by the sweetness of the basil and the umami of the sauce, creating a harmonious blend that will leave you craving more. It’s a great option for a weeknight dinner or a special occasion, as it comes together quickly yet delivers a complex flavor that feels like it took hours to develop.

Whether you’re a seasoned cook or a novice, this recipe will guide you through making Spicy Eggplant Drunken Noodles that are bound to impress.

Ingredients (Serves 4-6):

• 12 ounces wide rice noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2-3 Thai bird chilies, sliced
• 1 large eggplant, diced
• 1 red bell pepper, sliced
• 1 cup Thai basil leaves
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 2 tablespoons water
• 1 lime, cut into wedges (for serving)

Cooking Instructions:

1. Prepare the Noodles: Soak the rice noodles in warm water for about 20-30 minutes until they’re pliable but not too soft. Drain and set aside.
2. Cook the Eggplant: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the diced eggplant and stir-fry for about 5-7 minutes until the pieces are golden brown and tender. Remove the eggplant from the wok and set aside.
3. Stir-fry Aromatics: In the same wok, add the remaining tablespoon of vegetable oil. Add the minced garlic and Thai bird chilies. Stir-fry for about 30 seconds until aromatic.
4. Add Bell Pepper: Add the sliced red bell pepper to the wok and stir-fry for another 2 minutes until they start to soften.
5. Combine Ingredients: Return the cooked eggplant to the wok. Add the soaked noodles and toss everything together.
6. Add Sauces: In a small bowl, mix together soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and water. Pour this sauce mixture over the noodles and vegetables in the wok.
7. Toss and Cook: Stir-fry everything together, making sure the noodles are evenly coated with the sauce. Continue to toss for about 3-5 minutes until the noodles are tender and have absorbed the sauce.
8. Finish with Basil: Turn off the heat and stir in the Thai basil leaves until just wilted.
9. Serve: Serve the Spicy Eggplant Drunken Noodles hot, with lime wedges on the side for an extra zing.

Extra Tips:

When making Spicy Eggplant Drunken Noodles, it’s vital to keep the wok or skillet hot to achieve a nice sear on the eggplant and to guarantee the noodles absorb the sauce quickly. If you prefer a milder dish, you can reduce the amount of Thai bird chilies or substitute them with a milder pepper.

Additionally, if Thai basil is unavailable, you can substitute with sweet basil, though it will slightly alter the flavor. Finally, confirm that all ingredients are prepped and ready before you start cooking, as this dish comes together quickly and it’s important to move swiftly to prevent overcooking.

Gluten-Free Drunken Noodles

Gluten-Free Drunken Noodles are a delicious and spicy Thai-inspired dish that’s perfect for those who want to enjoy the bold flavors of traditional drunken noodles without gluten. This dish features chewy rice noodles, colorful vegetables, and juicy chicken or tofu, all tossed in a savory sauce that’s both sweet and spicy.

With its vibrant presentation and addictive taste, this meal is sure to be a hit at your dinner table. The key to making great Gluten-Free Drunken Noodles lies in balancing the flavors and guaranteeing that the noodles are cooked to perfection. By using gluten-free soy sauce and rice noodles, you can recreate this classic dish without compromising on taste or texture.

This recipe serves 4-6 people, making it perfect for a family meal or a small gathering with friends. Let’s plunge into the ingredients and steps required to bring this delicious dish to life.

Ingredients:

• 1 lb (450g) gluten-free rice noodles
• 2 tablespoons vegetable oil
• 1 lb (450g) chicken breast or tofu, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 4 cloves garlic, minced
• 2 tablespoons gluten-free soy sauce
• 2 tablespoons oyster sauce (make sure gluten-free)
• 2 tablespoons fish sauce
• 1 tablespoon dark soy sauce (make sure gluten-free)
• 1 tablespoon brown sugar
• 1 teaspoon chili paste, or to taste
• 1 tablespoon fresh basil leaves, chopped
• 2 green onions, sliced
• 1 lime, cut into wedges

Instructions:

1. Prepare the Noodles: Cook the gluten-free rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
2. Cook the Protein: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken or tofu and cook until golden brown and cooked through. Remove from the pan and set aside.
3. Stir-Fry the Vegetables: In the same pan, add the remaining tablespoon of oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Then add the bell peppers, broccoli, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Combine Ingredients: Return the cooked chicken or tofu to the pan with the vegetables. Add the cooked rice noodles and pour in the gluten-free soy sauce, oyster sauce, fish sauce, dark soy sauce, brown sugar, and chili paste. Toss everything together to guarantee the noodles and ingredients are well-coated with the sauce.
5. Add Final Touches: Stir in the fresh basil leaves and sliced green onions. Cook for an additional 1-2 minutes until everything is heated through and the flavors are well combined.
6. Serve: Transfer the Gluten-Free Drunken Noodles to serving plates and garnish with lime wedges. Serve hot and enjoy!

Extra Tips:

To guarantee your Gluten-Free Drunken Noodles have the best texture, be careful not to overcook the rice noodles. They should be slightly firm to the bite.

Adjust the level of chili paste according to your spice preference, and feel free to add more vegetables or switch up the protein to suit your taste. If you’re preparing this dish ahead of time, keep the noodles and sauce separate until you’re ready to serve, to prevent the noodles from becoming too soft.

Enjoy this flavorful dish with a invigorating Thai iced tea or a simple cucumber salad.

Sweet and Spicy Drunken Noodles

Sweet and Spicy Drunken Noodles is a flavorful dish that combines the aromatic taste of Thai cuisine with a perfect balance of heat and sweetness. This dish is known for its vibrant colors and enticing aroma that make it a go-to comfort food for many.

Drunken noodles, or “Pad Kee Mao,” is a popular street food in Thailand, often enjoyed as a late-night snack or meal. The dish gets its name not from any alcohol content but from the idea that its intense flavors are best appreciated with a cold drink.

To achieve the signature taste of Sweet and Spicy Drunken Noodles, fresh ingredients and a precise combination of sauces are vital. This recipe is designed for a serving size of 4-6 people, making it ideal for a family meal or a small gathering.

The wide rice noodles soak up the rich sauce, while the fresh vegetables and proteins add texture and depth to the dish. The beauty of this recipe is its versatility, allowing you to adjust the level of spiciness and sweetness to suit your palate.

Ingredients:

• 1 pound wide rice noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snow peas
• 1/2 cup Thai basil leaves
• 1 pound chicken breast, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 2 tablespoons fish sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons sugar
• 1 tablespoon sriracha or chili paste
• 1 teaspoon crushed red pepper flakes
• Juice of 1 lime

Instructions:

1. Prepare the Noodles: Begin by soaking the rice noodles in warm water for about 30 minutes or until they’re softened but still slightly firm to the bite. Drain and set them aside.
2. Cook the Chicken: In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken breast and stir-fry until it’s cooked through and slightly golden, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. Sauté Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the red and green bell peppers, broccoli florets, and snow peas. Stir-fry the vegetables for 4-5 minutes until they’re tender-crisp.
4. Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Add the drained rice noodles to the pan and toss everything together.
5. Make the Sauce: In a small bowl, combine the soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, sriracha, and lime juice. Mix well until the sugar is dissolved. Pour the sauce over the noodle mixture in the pan.
6. Finish the Dish: Stir-fry everything together over medium-high heat, making sure the noodles are well coated with the sauce. Add the Thai basil leaves and crushed red pepper flakes. Stir until the basil is wilted and everything is heated through, about 2-3 minutes.
7. Serve: Transfer the Sweet and Spicy Drunken Noodles to a serving dish and enjoy immediately.

Extra Tips:

For an authentic taste, make certain to use fresh Thai basil, which adds a unique licorice-like flavor to the dish. Adjust the heat level by varying the amount of sriracha and red pepper flakes according to your preference.

If you prefer a vegetarian version, substitute the chicken with tofu or your choice of plant-based protein. To prevent the noodles from sticking, toss them in a little oil after soaking and make sure your wok is hot before adding the ingredients.

Enjoy your Sweet and Spicy Drunken Noodles fresh for the best texture and flavor.

Coconut Curry Drunken Noodles

Coconut Curry Drunken Noodles is a delightful fusion of flavors that brings together the rich, creamy taste of coconut curry with the classic appeal of Thai drunken noodles. This dish is perfect for those who love bold, spicy, and aromatic flavors. The noodles are coated with a luscious coconut curry sauce, interspersed with fresh vegetables and herbs, creating a symphony of textures and tastes in every bite.

Whether you’re hosting a dinner party or simply cooking for your family, this recipe is sure to be a crowd-pleaser. The beauty of this recipe lies in its simplicity and the ability to adapt to your taste preferences. The base of the dish is a fragrant coconut curry sauce, which is paired with wide rice noodles that soak up all the delicious flavors.

Fresh vegetables add a revitalizing crunch, while the addition of Thai basil and lime juice infuses the dish with an unmistakable aroma. Whether you like your noodles super spicy or mildly seasoned, you can adjust the level of heat to suit your palate. This Coconut Curry Drunken Noodles recipe is designed to serve 4-6 people, making it perfect for a family meal or a small gathering.

Ingredients:

• 1 pound wide rice noodles
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 tablespoon red curry paste
• 1 can (13.5 oz) coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1-2 Thai bird’s eye chilies, sliced (optional, for heat)
• 1/2 cup fresh Thai basil leaves
• Lime wedges, for serving

Instructions:

1. Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and set aside. It’s important to not overcook the noodles as they’ll be tossed in the sauce later.
2. Sauté Aromatics: In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and ginger. Sauté for about 2-3 minutes until the onion becomes translucent and the mixture is fragrant.
3. Add Vegetables: Add the red bell pepper, broccoli, and snap peas to the pan. Stir-fry for another 3-4 minutes or until the vegetables are slightly tender but still crisp.
4. Make the Curry Sauce: Push the vegetables to one side of the pan and add the red curry paste. Allow it to cook for about 30 seconds to release its flavors, then mix it with the vegetables. Pour in the coconut milk, soy sauce, fish sauce, and brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
5. Combine with Noodles: Add the cooked rice noodles to the pan. Toss everything together until the noodles are well coated with the curry sauce and the vegetables are evenly distributed. If using, add the sliced Thai chilies for extra heat.
6. Add Final Touches: Turn off the heat and stir in the fresh Thai basil leaves. The residual heat will wilt the basil slightly, adding a fresh, aromatic touch. Serve the noodles hot with lime wedges on the side for squeezing over before eating.

Extra Tips:

When making Coconut Curry Drunken Noodles, it’s important to have all your ingredients prepped and ready before you start cooking, as the process is quite quick. If you prefer a milder dish, you can reduce or omit the Thai bird’s eye chilies.

Additionally, feel free to add protein like chicken, shrimp, or tofu to make it more substantial. Be cautious with the fish sauce as it’s quite salty; adjust according to your taste. Ultimately, always taste and adjust the seasoning before serving to verify it meets your flavor preferences.

Quick and Easy Drunken Noodles

Quick and Easy Drunken Noodles, also known as Pad Kee Mao, is a popular Thai street food dish that’s perfect for those nights when you want something spicy, savory, and satisfying without spending hours in the kitchen. The dish is known for its bold flavors, combining the heat of chili with the sweetness of basil and the tang of soy sauce. The “drunken” part of the name doesn’t come from any alcohol content in the dish but rather from the idea that the spices can sober up a drunk person. This version is designed to be quick and easy, so you can enjoy these addictive noodles even on a busy weeknight.

The key to this dish is using fresh ingredients and balancing the flavors to create a harmony of spicy, sweet, and savory tastes. Traditionally, Drunken Noodles are made with wide rice noodles, but they can be substituted with other types of noodles if unavailable. For protein, you can choose chicken, shrimp, tofu, or a combination to suit your preference. The following recipe serves 4-6 people and can be easily doubled if you’re expecting more guests or want leftovers for the next day.

Ingredients:

• 12 ounces wide rice noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1-2 bird’s eye chilies, sliced
• 1 pound chicken breast, thinly sliced (or tofu/shrimp)
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup Thai basil leaves
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons lime juice
• Green onions, chopped (for garnish)

Instructions:

1. Prepare the Noodles: Soak the rice noodles in warm water for about 30 minutes or until they’re soft but not mushy. Drain and set aside.
2. Stir-fry the Aromatics: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced chilies, and stir-fry for about 30 seconds until fragrant.
3. Cook the Protein: Add the sliced chicken (or tofu/shrimp) to the wok and stir-fry until it’s fully cooked and no longer pink. This should take about 4-5 minutes.
4. Add the Vegetables: Toss in the sliced bell pepper and broccoli florets, and continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
5. Mix the Sauces: In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, and lime juice. Pour the sauce over the stir-fried mixture in the wok.
6. Combine with Noodles: Add the soaked noodles to the wok, and gently toss everything together to guarantee the noodles are well coated with the sauce.
7. Finish with Basil: Stir in the Thai basil leaves and cook for an additional minute until the basil is wilted and fragrant.
8. Serve: Transfer the Drunken Noodles to a serving platter or individual plates. Garnish with chopped green onions and serve hot.

Extra Tips:

For an authentic taste, try to find fresh Thai basil, as it has a unique flavor that regular basil doesn’t quite match. If you prefer a vegetarian version, omit the fish sauce and use a vegetarian oyster sauce. Adjust the spiciness to your preference by adding more or fewer chilies.

Make sure to have all your ingredients prepped and ready to go before you start cooking, as the dish comes together quickly once you start stir-frying. Enjoy your Quick and Easy Drunken Noodles with a revitalizing glass of iced tea or a cold beer to complement the spicy flavors.