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Thai cuisine is renowned for its vibrant flavors, bold spices, and aromatic ingredients that tantalize the taste buds and soothe the soul. With a perfect balance of sweet, sour, salty, and spicy, every dish tells a story of its cultural heritage and culinary artistry. Among the myriad of delightful Thai dishes, Spicy Thai Drunken Noodles, or "Pad Kee Mao," stands out as a fan favorite, celebrated for its unique combination of flavors and textures.

Thai Drunken Noodles

Discover the bold and vibrant flavors of Spicy Thai Drunken Noodles, a beloved dish in Thai cuisine. Known for its perfect balance of spicy, sweet, and savory notes, this dish features chewy wide rice noodles, fresh vegetables, and aromatic spices. Perfect for a satisfying meal, it's easy to recreate at home. Explore the essence of Thai cooking and impress your family and friends with this delightful recipe! #ThaiCuisine #DrunkenNoodles #CookingAtHome #Foodie #RecipeIdeas #SpicyNoodles #DinnerIdeas #HomeCooking
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Ingredients
  

8 oz wide rice noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1 inch ginger, grated

1 Thai bird's eye chili, sliced (adjust to taste)

1 cup bell peppers (red and green), sliced

1 cup carrots, julienned

1 cup broccoli florets

1 cup snap peas

1/2 cup Thai basil leaves

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon dark soy sauce

1 tablespoon fish sauce

1 tablespoon sugar

1 tablespoon lime juice

Chopped peanuts (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Noodles: Begin by soaking the rice noodles in hot water for about 30 minutes or until they are soft. Drain and set aside.

    Make the Sauce: In a small bowl, mix together soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar, and lime juice. Stir until the sugar is dissolved and set aside.

      Stir-fry the Aromatics: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add minced garlic, ginger, and sliced bird's eye chili. Stir-fry for about 30 seconds until fragrant.

        Add Vegetables: Toss in the sliced bell peppers, julienned carrots, broccoli florets, and snap peas. Stir-fry for 3-4 minutes until the vegetables are just tender but still vibrant.

          Combine Noodles: Add the soaked rice noodles to the wok, gently tossing them with the vegetables to combine.

            Add the Sauce: Pour the prepared sauce over the noodle mixture. Toss everything together to ensure the noodles and veggies are evenly coated with the sauce. Cook for another 2-3 minutes, letting the noodles absorb the flavors.

              Finish with Basil: Stir in the Thai basil leaves and allow them to wilt into the noodles.

                Serve: Remove from heat and serve hot, garnished with chopped peanuts and extra lime wedges on the side for squeezing.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4 servings