Street Style Thai Drunken Noodles
Street Style Thai Drunken Noodles, known in Thai as "Pad Kee Mao," is a vibrant and flavorful dish that’s perfect for those who love a bit of spice in their life. This recipe combines tender rice noodles with fresh vegetables and a kick of heat, making it a satisfying meal that you can whip up in just a few minutes!
Why Make This Recipe
There’s something special about Street Style Thai Drunken Noodles that makes it stand out among other noodle dishes. First and foremost, it’s incredibly versatile; you can customize it according to your taste preferences by switching up the vegetables or protein. The combination of garlic, fresh basil, and chili paste creates an aroma that fills your kitchen and brings an authentic Thai street food experience right to your table. It’s also a one-pan dish, making cleanup a breeze—perfect for a busy weeknight or a laid-back weekend meal.
How to Make Street Style Thai Drunken Noodles
To get started on this delicious dish, make sure you have all the ingredients ready. The cooking process is straightforward, so having everything on hand will help you move through the steps smoothly.
Ingredients:
- 12 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup bean sprouts
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon chili paste
- 1 teaspoon sugar
- Fresh basil leaves
- Lime wedges, for serving
Directions:
- Begin by cooking the rice noodles according to package instructions. Once cooked, drain and set them aside.
- In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant, which should take about 30 seconds.
- Next, add the sliced red bell pepper and broccoli to the pan. Stir-fry for about 3-4 minutes, or until the vegetables are tender but still crisp.
- Push the cooked vegetables to one side of the pan. Pour the beaten eggs onto the other side and scramble them until fully cooked.
- Add the drained noodles to the pan. In a small bowl, mix together the soy sauce, oyster sauce, chili paste, and sugar, then pour this mixture over the noodles. Toss everything together until well combined.
- Finally, add in the bean sprouts and fresh basil leaves, mixing well until everything is heated through, which should take another minute or so.
- Serve hot with lime wedges on the side for an extra burst of flavor.
Pro Tips for Success with Street Style Thai Drunken Noodles
- Don’t Overcook Your Noodles: Be mindful of the cooking time for your rice noodles; they should be al dente since they will continue to cook in the hot pan.
- Customize Your Protein: You can easily add proteins like chicken, shrimp, or tofu if you want to elevate your dish further. Just sauté them before adding the vegetables.
- Adjust the Heat: If you prefer a milder dish, reduce the amount of chili paste. For extra spice, consider adding fresh red chili slices.
- Use Fresh Ingredients: Fresh basil and vegetables will significantly enhance the flavor and texture.
- Prep Ahead: You can slice all your vegetables and have your sauces ready before starting the cooking process, making it super quick and efficient.
Flavor Variations for Street Style Thai Drunken Noodles
- Vegetable Medley: Swap the broccoli and bell pepper for whatever vegetables you have on hand such as snap peas, carrots, or zucchini.
- Spicy Garlic Sauce: Instead of the typical sauces, try a homemade spicy garlic sauce for an additional flavor kick.
- Nutty Twist: Add crushed peanuts or cashews for a nutty flavor and some delightful crunch.
- Coconut Cream: For a creamier texture, drizzle some coconut milk over the noodles just before serving.
Serving Suggestions for Street Style Thai Drunken Noodles
Pair your Street Style Thai Drunken Noodles with a refreshing Thai cucumber salad or some spring rolls. These sides will not only complement the main dish but will also enhance the overall dining experience. Don’t forget to enjoy it with a chilled iced tea or Thai beer if you’re looking for a complete street food experience.
Storage and Freezing Instructions for Street Style Thai Drunken Noodles
If you have leftovers, store your Street Style Thai Drunken Noodles in an airtight container in the fridge for up to three days. Reheat them in a pan on low heat, adding a splash of water or oil to keep them from sticking.
For longer storage, you can freeze the noodles; just make sure to let them cool completely before placing them in a freezer-safe container. They can be stored in the freezer for up to one month. When ready to eat, thaw them overnight in the fridge and then reheat as desired.
Nutrition Facts (Per Serving)
- Calories: 360
- Protein: 12g
- Carbs: 50g
- Fat: 12g
- Fiber: 3g
- Sodium: 600mg
FAQ About Street Style Thai Drunken Noodles
Can I use a different type of noodle for this recipe?
Absolutely! While rice noodles are traditional, you can use other noodles such as soba, udon, or even whole wheat spaghetti if you’re looking for a healthier option. Keep in mind that cooking times may vary.
Is this dish suitable for vegetarians?
Yes, Street Style Thai Drunken Noodles can be easily made vegetarian by omitting the eggs or substituting them with scrambled tofu for added protein. Make sure to use vegetarian oyster sauce or a suitable alternative for a fully vegetarian version.
Can I use pre-cooked noodles?
Yes, pre-cooked noodles are a great time-saver! Just make sure to skip the boiling step and adjust your cooking time accordingly, as you only need to heat them through with the other ingredients.
What can I serve with Street Style Thai Drunken Noodles?
You can offer it alongside a Thai cucumber salad, fried rice, or spring rolls to make it a complete meal. Adding some fresh lime and extra basil can elevate the flavors even more.
Why are they called "drunken noodles"?
The name "Pad Kee Mao," translates to "drunken noodles," and there are a few theories about this. Some believe it refers to the late-night cravings of those who have been drinking, while others suggest that the dish is best paired with a cold beer. Regardless, the dish certainly captures that vibrant spirit of street food.
Final Thoughts
Street Style Thai Drunken Noodles is more than just a meal; it’s an experience that brings the flavors of Thailand right into your kitchen. With its vibrant colors, delightful textures, and customizable flavor profiles, this dish is a perfect weeknight dinner or a fun dish to serve at a gathering. So gather your ingredients, pull out your wok, and let the aromas take over your home—your tastebuds will thank you!
Print
Street Style Thai Drunken Noodles
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant and flavorful dish combining tender rice noodles with fresh vegetables and a kick of heat, perfect for spice lovers.
Ingredients
- 12 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup bean sprouts
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon chili paste
- 1 teaspoon sugar
- Fresh basil leaves
- Lime wedges, for serving
Instructions
- Cook the rice noodles according to package instructions. Once cooked, drain and set aside.
- In a large pan or wok, heat the vegetable oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add sliced red bell pepper and broccoli to the pan, stir-fry for 3-4 minutes, until tender but crisp.
- Push the vegetables to one side of the pan and pour in the beaten eggs, scrambling until fully cooked.
- Add the drained noodles to the pan. In a bowl, mix soy sauce, oyster sauce, chili paste, and sugar; pour over the noodles and toss until combined.
- Finally, add bean sprouts and fresh basil, mixing until heated through, about 1 minute.
- Serve hot with lime wedges on the side.
Notes
Use fresh ingredients for the best flavor. Adjust heat level by modifying chili paste amount.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai