Drunken Noodles
Drunken Noodles, also known as Pad Kee Mao, is a delicious Thai stir-fry that elevates wide rice noodles with vibrant vegetables and your choice of protein, all enveloped in a savory sauce. This dish is perfect for busy weeknights or impressing guests with its enticing flavors and aromatic ingredients. Quick to prepare and endlessly customizable, Drunken Noodles is sure to become your new favorite go-to meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Ingredients
Scale
- 8 oz wide rice noodles
- 1 lb boneless chicken thighs (or tofu)
- 1 cup bell peppers (sliced, mixed colors)
- 1/2 cup fresh basil leaves
- 3 cloves garlic (minced)
- 2 shallots (sliced)
- 3 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Sriracha sauce
- 2 tbsp vegetable oil
Instructions
- Soak the wide rice noodles in hot water for about 10 minutes until pliable; then drain.
- In a large pan or wok over medium-high heat, add vegetable oil and sauté minced garlic and sliced shallots for 1 minute until fragrant.
- Add sliced chicken thighs (or tofu) and cook until golden brown, about 5 minutes.
- Stir in the sliced bell peppers and any additional veggies for another 3 minutes until tender-crisp.
- In a bowl, whisk together soy sauce, oyster sauce, and Sriracha; pour over the chicken and vegetables. Cook for an additional 2 minutes.
- Add the drained noodles to the pan and toss everything together until well combined and heated through (about 2 minutes). Serve hot with fresh basil on top.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 460
- Sugar: 4g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://homechefrecipes.com/drunken-noodles/