Spicy Drunken Noodles Recipe

Are you ready to transport your taste buds to the bustling streets of Thailand with a steaming plate of Pad Kee Mao Drunken Noodles? This beloved Thai street food dish is a flavor-packed adventure that promises to tantalize your senses with each bite. Picture wide fresh rice noodles stir-fried to perfection, infused with bold savory sauces, crispy veggies, aromatic herbs, and just the right amount of heat from fiery chilies.

In this recipe, the magic happens when umami-rich oyster sauce, fragrant fish sauce, and the unique taste of holy basil leaves come together in a symphony of flavors. The key to achieving that authentic Pad Kee Mao experience lies in high heat cooking, creating those coveted charred bits on the noodles that elevate the dish to a whole new level. Quick and easy to prepare, this dish is your ticket to a vibrant weeknight dinner that captures the essence of Thai street food right in your own kitchen.

Get ready to embark on a culinary journey where chewy noodles, aromatic herbs, and a perfectly balanced sauce dance harmoniously on your palate. With each forkful of Pad Kee Mao Drunken Noodles, you’ll experience a burst of flavors that is both comforting and exhilarating. So, roll up your sleeves, gather your ingredients, and let’s recreate the magic of this iconic Thai dish together.

Quick Benefits

• Authentic Thai Flavors: Experience the bold, complex flavors of Thai street food with perfectly balanced savory oyster sauce, umami-rich fish sauce, and aromatic holy basil leaves.
• Quick and Easy: Whip up this flavorful dish in minutes once ingredients are prepped, making it ideal for a fast yet impressive weeknight dinner.
• Texture and Flavor Harmony: Enjoy the chewy texture of fresh rice noodles that absorb the rich, savory sauce, complemented by the depth of flavor from a blend of mild and hot chilies.
• Customizable Spice Level: Control the heat by adjusting the amount of Thai chilies while still maintaining the depth of flavor with milder chilies, offering something for everyone.

Why You’ll Love This Spicy Drunken Noodles Recipe Recipe

• Bold Flavors: The dish offers a thrilling combination of savory oyster sauce, umami-rich fish sauce, and the distinctive flavor of holy basil leaves that create an unforgettable taste experience.
• Authentic Thai Street Food Experience: Capture the vibrant flavors of Thai street food right in your kitchen with this recipe that stays true to the bold and exciting flavors of Pad Kee Mao.
• Quick and Easy: This dish comes together in minutes once your ingredients are prepped, making it perfect for a quick yet impressive weeknight dinner.
• Perfectly Cooked Noodles: The chewy texture of fresh rice noodles creates the perfect foundation for absorbing the rich, savory sauce, providing a delightful mouthfeel in each bite.
• Balanced Heat: The combination of mild and hot chilies create depth of flavor without overwhelming heat, making it enjoyable for those who prefer milder spice levels.
• Extra Tips and Tricks: The recipe includes valuable tips on cooking techniques, sauce measurements, ingredient substitutions, and more to help you achieve the best results every time.
• Customizable Spice Level: You can control the spice level to suit your preference, making it a versatile dish that can cater to different tastes by serving fresh sliced chilies in fish sauce on the side.
• Learning Experience: The recipe provides insights into refining techniques through trial and error, making the cooking process an enjoyable learning experience that leads to mastering an iconic dish.

Ingredients for Spicy Drunken Noodles Recipe

Main Ingredients

• 2 cups holy basil leaves
• 1 spur chili, or ⅛ red bell pepper, chopped
• 2 oz carrots, cut in thin sticks
• 1-3 Thai chilies, or to taste
• A dash black or dark soy sauce (optional)
• 2 ½ teaspoon sugar
• 2 tablespoon julienned grachai (optional)
• 1 lb fresh wide rice noodles
• 2.8 oz Chinese broccoli (gai lan)
• 2 stems young peppercorns, cut in small chunks (optional)
• 4-5 cloves garlic
• Vegetable oil for stir-frying
• 8 oz protein of your choice (chicken, pork, beef, tofu, or shrimp)

For the Sauce

• 1 tablespoon soy sauce
• 2 tablespoon oyster sauce
• ½ tablespoon fish sauce
• ½ tablespoon Golden Mountain Sauce (or substitute more soy sauce)

Pro Tips for Spicy Drunken Noodles Recipe

To achieve the authentic chewy texture of fresh rice noodles, handle them gently to prevent breakage during cooking. When separating the noodles, work quickly but delicately, as torn noodles will break further when cooking. A light coating of neutral oil on your hands can help prevent sticking and make the separation process easier.

When preparing Pad Kee Mao Drunken Noodles, balance the chilies carefully to create depth of flavor without overwhelming heat. The combination of mild spur chilies and fiery Thai chilies adds complexity without making the dish too spicy. If you need to adjust the spice level for guests with different preferences, consider serving fresh sliced chilies in fish sauce on the side for those who enjoy an extra kick. By controlling the amount and type of chilies used, you can tailor the heat level while still maintaining the vibrant flavors of this beloved Thai street food dish.

How to Make Spicy Drunken Noodles Recipe

Step 1: Step 01

Combine oyster sauce, soy sauce, Golden Mountain sauce, and fish sauce in a small bowl. Mix well and set aside.

Step 2: Step 02

Separate the rice noodles if they are cold and stuck together. Divide into 3-4 smaller bundles on a large plate and microwave at 70% power, checking every minute until soft. Pull apart softened noodles and divide into portions.

Step 3: Step 03

Place Thai chilies in a mortar and pestle, pound until fine. Add garlic and spur chilies (or bell pepper), pound into a rough paste.

Step 4: Step 04

Prepare for cooking by: 1) Divide ingredients into individual serving portions; 2) Mix non-leafy vegetables, grachai, and young peppercorns; 3) Group basil and leafy Chinese broccoli parts; 4) Set aside measuring spoons for sauce and sugar; 5) Have a bowl prepared for cooked protein.

Step 5: Step 05

In a well-seasoned wok or non-stick pan, heat 2 tablespoons of vegetable oil over high heat. Add protein in a single layer, sear until browned on one side, flip, and cook until done. Remove from the pan and set aside.

Step 6: Step 06

Place the pan back on the stove with the heat turned off. Add the chili and garlic paste along with a small amount of oil as necessary. Turn the heat to medium and stir until the garlic begins to turn golden brown.

Step 7: Step 07

Add non-leafy vegetables, including Chinese broccoli stems, to the bowl. Stir-fry over high heat for approximately 30 seconds.

Step 8: Step 08

Combine noodles with 2 tablespoons of sauce per serving and 1¼ teaspoons of sugar per portion. Toss to coat evenly and absorb the sauce. For a darker color, add a dash of black or dark soy sauce.

Step 9: Step 09

Add the cooked protein to the noodles, toss to combine, and allow to sit without stirring for 15-20 seconds until charred in spots. Flip and repeat 1-2 times for wok-charred edges.

Step 10: Step 10

Add the basil and Chinese broccoli leaves to the pan, toss until wilted. Transfer to a serving plate and serve hot.

Storage Tips

Once you’ve prepared the Pad Kee Mao Drunken Noodles, storing any leftovers properly will help maintain their texture and flavors. It’s best to transfer the dish to an airtight container once it has cooled to room temperature. Place the container in the refrigerator promptly to keep the noodles fresh. Drunken noodles can typically be stored in the refrigerator for up to 2-3 days. When ready to reheat, you can use a microwave or a hot pan, adding a splash of water or broth to prevent the noodles from drying out.

To freeze the Pad Kee Mao for longer storage, ensure it has cooled completely before transferring it to a freezer-safe container or resealable bag. Press out any excess air to prevent freezer burn. The dish can be frozen for up to 2-3 months. When you’re ready to enjoy the frozen noodles, thaw them overnight in the refrigerator before reheating following the same methods mentioned above. Freezing may alter the texture slightly, but the flavors should remain intact, providing a convenient option for future meals.

Ingredient Substitutions

If fresh rice noodles are unavailable, you can substitute them with dried wide rice noodles. Simply soak the dried noodles in room temperature water until pliable, then briefly boil them until just before al dente. This will ensure they are cooked perfectly in the stir-fry.

If you cannot find holy basil, Italian basil can be used as a substitute. While the flavors are not identical, Italian basil can provide a similar herbaceous note to the dish. Its peppery and slightly sweet flavor can still enhance the overall taste of the noodles.

When adjusting the spice level of the dish, you can reduce the amount of Thai chilies for less heat while still using milder spur chilies to maintain depth of flavor. For guests with varied spice preferences, you can prepare the base recipe mildly spicy and serve fresh sliced chilies in fish sauce on the side for those who want to add more heat to their individual servings.

Serving Suggestions

For an impressive presentation, serve your Pad Kee Mao Drunken Noodles in individual cast iron skillets or sizzle platters. The sizzle and aroma as you bring the piping hot noodles to the table will create an unforgettable dining experience. Garnish each serving with a sprinkle of julienned grachai for a burst of flavor and visual appeal. Pair this dish with a refreshing cucumber salad to balance the heat and offer a cool, crunchy contrast.

To elevate your Pad Kee Mao experience, consider setting up a DIY noodle bar for a fun and interactive meal. Provide an array of toppings such as extra Thai chilies, crushed peanuts, lime wedges, and extra basil leaves, allowing guests to customize their noodles to their preference. Serve the noodles family-style in a large, vibrant serving bowl, encouraging communal dining and creating a convivial atmosphere perfect for sharing the bold flavors of this beloved Thai street food dish.

FAQs for Spicy Drunken Noodles Recipe

Can I substitute Italian basil for holy basil in Pad Kee Mao?

Yes, while not identical in flavor, Italian basil can be a good substitute for holy basil in this dish if you cannot find the latter. It will still provide a similar aromatic quality to the dish.

How do I prevent fresh rice noodles from sticking together?

Working quickly but gently is key when separating fresh rice noodles. A light coating of neutral oil on your hands can help prevent them from sticking together and make it easier to handle the noodles.

What is the purpose of using Golden Mountain Sauce in Pad Kee Mao?

Golden Mountain Sauce adds umami depth to the dish and enhances its savory flavors. If you don’t have this sauce, you can use Maggi Seasoning as a substitute or slightly increase the amount of soy sauce.

How can I control the spice level in Pad Kee Mao for guests with different preferences?

To accommodate varied spice tolerances, you can prepare the base recipe mildly spicy and serve fresh sliced chilies in fish sauce (prik nam pla) on the side. This allows guests to adjust the heat level according to their preference.

Conclusion

In conclusion, Pad Kee Mao Drunken Noodles, also known as Thai Drunken Noodles, offer a delightful fusion of flavors and textures that truly capture the essence of Thai street food. Mastering this dish at home allows you to customize spice levels, savor the perfect chewiness of fresh rice noodles, and experience the harmonious blend of savory oyster sauce, umami-rich fish sauce, and fragrant holy basil. The slight char on the noodles adds a depth of flavor that elevates every bite, making each mouthful a culinary adventure.

As you embark on your culinary journey with Pad Kee Mao Drunken Noodles, remember to embrace the process and enjoy the art of creating a dish that is both comforting and exciting. From balancing the chilies for optimal flavor to mastering the technique of developing that sought-after char on the noodles, each step brings you closer to a truly authentic dining experience. So, gather your ingredients, fire up the wok, and immerse yourself in the vibrant world of Thai cuisine with this unforgettable dish. Pad Kee Mao Drunken Noodles await you, ready to transport your taste buds to the bustling streets of Thailand with every flavorful bite.