Drunken Noodles
Drunken noodles, known as Pad Kee Mao in Thailand, is a delightful dish that brings together wide rice noodles, fresh vegetables, and aromatic herbs. This stir-fry is not only quick to prepare but also offers a perfect balance of savory and spicy flavors, making it a favorite among Thai cuisine lovers. Whether you’re new to cooking or an experienced chef, this recipe is sure to impress your family and friends.
Ingredients
– 200g wide rice noodles
– 2 tablespoons vegetable oil
– 2 garlic cloves, minced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 cup Thai basil leaves
– 3 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 tablespoon chili sauce (adjust to taste)
– Sesame seeds for garnish
Servings and Cooking Time
This recipe serves 2 people. Preparation time is about 10 minutes, and cooking time is around 15 minutes.
Nutritional Value
Each serving (1 plate) contains approximately 450 calories, 10g protein, 18g fat, and 70g carbohydrates. This is an estimate and can vary based on specific ingredients used.
Step-by-Step Cooking Process
1. Soak the rice noodles in warm water for about 30 minutes until soft, then drain.
2. Heat vegetable oil in a large pan or wok over medium heat.
3. Add minced garlic and stir-fry for about 30 seconds until fragrant.
4. Toss in the sliced bell peppers and stir-fry for 2-3 minutes until slightly tender.
5. Push the vegetables to the side of the pan and add the drained noodles.
6. Pour in soy sauce, oyster sauce, and chili sauce, mixing everything together.
7. Add the Thai basil leaves and stir until wilted.
8. Cook for another 2-3 minutes, allowing the noodles to absorb the sauces.
9. Taste and adjust seasoning if necessary, adding more chili sauce for heat.
10. Serve hot, garnished with sesame seeds.
Alternative Ingredients
You can substitute wide rice noodles with egg noodles or even gluten-free noodles for a different texture. Additionally, feel free to swap the bell peppers with any seasonal vegetables like broccoli or snap peas.
Serving and Pairings
Drunken noodles pair wonderfully with a light cucumber salad or spring rolls. For a complete meal, serve alongside a refreshing Thai iced tea.
Storage and Reheating
Store leftover drunken noodles in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat, adding a splash of water to prevent sticking. This dish is not recommended for freezing as the noodles may become mushy.
Cooking Mistakes
- Overcooking the noodles can lead to a mushy texture.
- Using too much sauce can make the dish overly salty.
- Not heating the pan enough can result in uneven cooking.
- Forgetting to add the basil at the end can lose flavor.
- Skipping the chili sauce can make the dish bland.
Helpful Tips
- Use fresh Thai basil for an authentic taste.
- Experiment with protein additions such as chicken, shrimp, or tofu.
- Adjust the spice level to your preference.
- Always taste before serving to ensure flavors are balanced.
FAQs
What are drunken noodles?
Drunken noodles, or Pad Kee Mao, is a popular Thai stir-fried noodle dish made with wide rice noodles, vegetables, and a flavorful sauce, often featuring basil and chili for a spicy kick.
Can I make drunken noodles vegetarian?
Absolutely! Simply omit meat and use vegetable-based sauces. Tofu can be added for protein, making it a delicious vegetarian option.
What is the origin of drunken noodles?
Drunken noodles originated in Thailand and are known for their bold flavors. The dish’s name is said to derive from the idea that it is a great meal for those recovering from a night of drinking.
How can I make drunken noodles less spicy?
To reduce the spice level, use less chili sauce or opt for a milder variety. You can also balance the heat with extra vegetables or a splash of coconut milk.
Can I use different vegetables in drunken noodles?
Yes! Feel free to use seasonal vegetables or whatever you have on hand. Common choices include broccoli, carrots, and snap peas, enhancing both flavor and nutrition.
Conclusion
Drunken noodles are a quick, flavorful dish that can easily be adapted to suit your taste. With just a few fresh ingredients and simple steps, you can create a vibrant meal that brings the spirit of Thai cuisine to your kitchen. Enjoy!
Drunken Noodles
Ingredients
- 200 g wide rice noodles
- 2 tablespoons vegetable oil
- 2 garlic cloves minced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup Thai basil leaves
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili sauce
- Sesame seeds for garnish
Instructions
- Soak the rice noodles in warm water for about 30 minutes until soft, then drain.
- Heat vegetable oil in a large pan or wok over medium heat.
- Add minced garlic and stir-fry for about 30 seconds until fragrant.
- Toss in the sliced bell peppers and stir-fry for 2-3 minutes until slightly tender.
- Push the vegetables to the side of the pan and add the drained noodles.
- Pour in soy sauce, oyster sauce, and chili sauce, mixing everything together.
- Add the Thai basil leaves and stir until wilted.
- Cook for another 2-3 minutes, allowing the noodles to absorb the sauces.
- Taste and adjust seasoning if necessary, adding more chili sauce for heat.
- Serve hot, garnished with sesame seeds.
