Pad Kee Mao

Pad Kee Mao, also known as Drunken Noodles, is a spicy and savory Thai stir-fry dish celebrated for its vibrant flavors and straightforward preparation. This dish offers a delightful combination of wide rice noodles, fresh vegetables, and your choice of protein, enveloped in a sauce that balances sweet, salty, and spicy notes. Key to crafting this dish is having all ingredients prepped beforehand, as the cooking process is swift. Ideal for those who enjoy Thai cuisine or wish to explore new tastes, Pad Kee Mao is a flavorful and enjoyable dish that could quickly become a staple in your meal repertoire.

Ingredients

• 8 oz rice noodles
• 2 Tbsp vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 lb chicken, beef, or tofu
• 2 Tbsp soy sauce or tamari
• 1 Tbsp fish sauce
• 1 Tbsp oyster sauce
• 1 tsp sugar
• 1 large bell pepper, sliced
• 1/2 cup Thai basil leaves

Instructions

1. Soak the rice noodles in hot water according to package instructions until al dente. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add the sliced onion and minced garlic, stir-fry for 1-2 minutes until fragrant.
4. Add the chicken, beef, or tofu and stir-fry until cooked through and browned.
5. Push the ingredients to the side of the wok. Add soy sauce, fish sauce, oyster sauce, and sugar to the center. Stir to combine with the rest of the ingredients.
6. Add the sliced bell pepper and cooked noodles. Toss everything together until well mixed.
7. Stir in the Thai basil leaves until just wilted.
8. Serve the dish hot.

Keywords: Stir-Fry, Noodles, Spicy, Savory, Main Course, Thai

Spice Rack: Garlic, Thai Basil, Chili Peppers

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