Description
Thai Drunken Noodles recipe (Pad Kee Mao) is a spicy, savory stir-fry with rice noodles, basil, and a bold sauce. Better than takeout in under 30 minutes!
Ingredients
Wide rice noodles Chicken, shrimp, beef, or tofu Garlic cloves Thai chilies (or red pepper flakes) Soy sauce Oyster sauce (or hoisin) Fish sauce (optional) Brown sugar Fresh Thai basil
Instructions
1. Soak or boil rice noodles until soft; drain. 2. Mix soy sauce, oyster sauce, fish sauce, and sugar in a small bowl. 3. Stir-fry chosen protein until golden and cooked through. 4. Add garlic and chilies, cooking until fragrant. 5. Add noodles and sauce; toss until coated. 6. Stir in fresh Thai basil until wilted. 7. Serve hot with lime wedges or scallions.
Notes
Store leftovers in fridge up to 3 days. Not freezer-friendly; noodles become mushy. Reheat in a skillet with a splash of water. Adjust spice by adding or reducing chilies.