Drunken Noodles
Indulge in the bold and aromatic flavors of drunken noodles, or “Pad Kee Mao,” a popular Thai street food. This dish is celebrated for its delightful combination of chewy rice noodles, fresh vegetables, and protein, all tossed in a flavorful sauce that balances sweet, salty, and spicy notes. Perfect for a quick weeknight dinner or an impressive dish for guests, drunken noodles are sure to satisfy your cravings for something exotic and delicious.
Ingredients
– 8 oz rice noodles
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1 cup snap peas
– 1 cup cooked chicken or tofu
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp chili paste
– Fresh basil leaves for garnish
Servings and Cooking Time
This recipe serves 2 people, with a preparation time of 15 minutes and a cooking time of about 10 minutes.
Nutritional Value
Each serving of drunken noodles contains approximately 450 calories, 15g of fat, 60g of carbohydrates, and 20g of protein. This is based on a serving size of one portion.
Step-by-Step Cooking Process
1. Soak rice noodles in warm water for 30 minutes until soft.
2. Drain and set aside.
3. Heat vegetable oil in a large pan or wok over medium heat.
4. Add minced garlic and sauté until fragrant.
5. Toss in sliced bell pepper and broccoli florets; stir-fry for 3 minutes.
6. Add snap peas and protein of choice; cook until heated through.
7. Stir in the soaked rice noodles.
8. Pour soy sauce, oyster sauce, and chili paste over the noodles.
9. Mix well to combine all ingredients evenly.
10. Garnish with fresh basil leaves before serving.
Alternative Ingredients
You can easily customize drunken noodles by substituting ingredients. For a vegetarian option, replace chicken with tofu or tempeh. Feel free to use any seasonal vegetables like carrots or bell peppers. Gluten-free soy sauce can be used for a gluten-free version.
Serving and Pairings
Drunken noodles pair wonderfully with fresh lime wedges and a side of spring rolls or a light salad. For a beverage, try serving it with Thai iced tea or a light beer to complement the flavors.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 1-2 minutes or stir-fry in a pan with a splash of water to bring back the moisture. Freezing is not recommended, as the noodles may become mushy.
Cooking Mistakes
– Don’t over-soak the noodles; they should be al dente.
– Avoid overcrowding the pan; cook in batches if necessary.
– Use fresh ingredients for better flavor.
– Always taste and adjust seasoning after adding sauces.
– Don’t skip the basil; it adds essential flavor.
– Ensure the pan is hot enough before adding ingredients.
– Stir frequently to prevent sticking.
Helpful Tips
– Use a non-stick pan for easier cooking.
– Prepare all ingredients before starting to cook for efficiency.
– Experiment with different proteins like shrimp or beef.
– Adjust the level of chili paste to control the spiciness.
FAQs
What are drunken noodles?
Drunken noodles, also known as Pad Kee Mao, are a spicy Thai stir-fried noodle dish made with wide rice noodles, fresh vegetables, and protein, all tossed in a savory sauce. The name suggests that the dish is so delicious it could ‘wake the dead.’
Can I make drunken noodles vegetarian?
Absolutely! You can substitute chicken with tofu, tempeh, or just load up on vegetables like bell peppers, carrots, and broccoli. The sauce remains flavorful without meat.
How spicy are drunken noodles?
The spiciness can vary based on the amount of chili paste used. You can adjust the heat level according to your preference, making them as mild or spicy as you like.
Can I use other noodles?
Yes, while traditional drunken noodles use rice noodles, you can substitute them with other types like udon or even spaghetti in a pinch, though the flavor will differ slightly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pan, adding a little water if necessary to restore moisture.
Conclusion
Drunken noodles are a delightful and versatile dish that brings the vibrant flavors of Thailand to your kitchen. With simple ingredients and quick preparation, you can enjoy this tantalizing meal any day of the week. Whether you stick to the classic recipe or get creative with alternatives, drunken noodles are sure to please your palate.
Drunken Noodles
Ingredients
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup cooked chicken or tofu
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp chili paste
- Fresh basil leaves for garnish
Instructions
- Soak rice noodles in warm water for 30 minutes until soft.
- Drain and set aside.
- Heat vegetable oil in a large pan or wok over medium heat.
- Add minced garlic and sauté until fragrant.
- Toss in sliced bell pepper and broccoli florets; stir-fry for 3 minutes.
- Add snap peas and protein of choice; cook until heated through.
- Stir in the soaked rice noodles.
- Pour soy sauce, oyster sauce, and chili paste over the noodles.
- Mix well to combine all ingredients evenly.
- Garnish with fresh basil leaves before serving.
