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When it comes to Thai cuisine, few dishes command as much attention and admiration as Spicy Drunken Noodles, also known as "Pad Kee Mao." This vibrant dish is a beloved staple not only in Thailand but also in Thai restaurants across the globe. The name "drunken noodles" is believed to stem from the notion that this dish is a popular choice among the drunken crowd, thanks to its bold flavors and spicy kick that perfectly complement a late-night outing.

Drunken Noodles (Pad Kee Mao)

Spice up your dinner with this delicious recipe for Spicy Drunken Noodles! Made with rice noodles, fresh veggies like bell peppers and broccoli, and your choice of chicken or tofu, this dish is packed with flavor. The combination of garlic, Thai chilies, and savory sauces delivers a kick that is truly irresistible. Perfect for a quick weeknight meal, serve it hot with lime wedges for that extra zing. Enjoy a taste of Thailand tonight!
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Ingredients
  

8 oz rice noodles

2 tablespoons vegetable oil

4 cloves garlic, minced

2 Thai bird's eye chilies, finely chopped (adjust for spice level)

1 cup bell peppers (mixed colors), sliced

1 cup broccoli florets

1/2 cup carrots, julienned

1/2 cup Thai basil leaves

1 cup cooked chicken, sliced (or tofu for vegetarian option)

3 tablespoons soy sauce

1 tablespoon oyster sauce (or mushroom sauce for vegetarian option)

1 tablespoon dark soy sauce

1 tablespoon fish sauce (omit for vegetarian option)

1 tablespoon sugar

1 tablespoon lime juice

Lime wedges (for serving)

Instructions
 

Prepare the Noodles: Soak the rice noodles in hot water for about 30 minutes, or until they are soft but still slightly firm. Drain and set aside.

    Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat until shimmering.

      Sauté Aromatics: Add the minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

        Add Vegetables: Toss in the sliced bell peppers, broccoli florets, and julienned carrots. Stir-fry for 3-4 minutes until the vegetables are bright and slightly tender.

          Combine Noodles & Sauces: Add the soaked noodles and the cooked chicken (or tofu) to the wok. Pour in the soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar, and lime juice. Gently toss everything together, making sure the noodles are well-coated with the sauces.

            Add Basil: Stir in the Thai basil leaves and cook for an additional 1-2 minutes until the basil is wilted and everything is heated through.

              Serve: Remove from heat and garnish with lime wedges. Serve hot and enjoy your spicy drunken noodles!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2-3