Drunken Noodles
Indulge in the bold and spicy flavors of drunken noodles, also known as Pad Kee Mao. This Thai classic is not only a feast for the senses but also a quick and satisfying meal that can be prepared in less than 30 minutes. With a delightful mix of stir-fried noodles, aromatic herbs, and a spicy sauce, this dish will transport you straight to the streets of Thailand with every bite. Perfect for a weeknight dinner or a gathering with friends!
Ingredients
– 200g flat rice noodles
– 200g chicken or tofu
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 tablespoon chili paste
– 1 tablespoon sugar
– Fresh basil leaves
– Green onions for garnish
Servings and Cooking Time
This recipe serves 2. Preparation time is about 10 minutes, and cooking time is approximately 15 minutes.
Nutritional Value
Per serving (1 person):
– Calories: 550
– Protein: 30g
– Carbohydrates: 70g
– Fats: 15g
– Fiber: 3g
Step-by-Step Cooking Process
1. Soak the rice noodles in hot water for 10 minutes until soft, then drain.
2. Heat oil in a large pan or wok over medium heat.
3. Add minced garlic and stir-fry for 30 seconds until fragrant.
4. Add the chicken or tofu, cooking until browned.
5. Toss in the sliced bell peppers and stir-fry for 2-3 minutes.
6. Add the soaked noodles to the pan.
7. Pour in the soy sauce, oyster sauce, chili paste, and sugar.
8. Stir well to combine all ingredients and heat through.
9. Add fresh basil and mix until wilted.
10. Serve garnished with sliced green onions.
Alternative Ingredients
If you prefer, you can substitute chicken with shrimp or beef, and tofu can be replaced with tempeh for a vegetarian option. Additionally, use gluten-free noodles to accommodate dietary restrictions.
Serving and Pairings
Drunken noodles are fantastic on their own, but they pair well with spring rolls, a side of Thai salad, or even a refreshing iced tea to balance the spice.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat, adding a splash of water to loosen the noodles. Freezing is not recommended, as it may alter the texture of the noodles.
Cooking Mistakes
- Using too much sauce can make the dish soggy.
- Overcooking the noodles will result in a mushy texture.
- Not soaking the noodles properly can lead to uneven cooking.
- Forgetting to add fresh herbs can diminish flavor.
- Not adjusting spice levels to your taste may result in an overly hot dish.
Helpful Tips
- Prep all ingredients before cooking to streamline the process.
- Use high heat for stir-frying to achieve the best texture.
- Experiment with different vegetables for variety.
- Add a squeeze of lime for extra freshness.
FAQs
What are drunken noodles?
Drunken noodles, or Pad Kee Mao, is a popular Thai dish made with stir-fried rice noodles, vegetables, and a savory sauce. It’s known for its bold flavors and spicy kick.
Can I make drunken noodles vegetarian?
Absolutely! Simply replace chicken or shrimp with tofu or tempeh, and ensure your sauces are vegetarian-friendly.
How spicy are drunken noodles?
The spice level can vary based on the amount of chili paste used. You can adjust it according to your preference for heat.
Can I use other types of noodles?
While flat rice noodles are traditional, you can substitute with other noodles like egg noodles or even whole wheat noodles for a healthier option.
Are drunken noodles gluten-free?
Yes, drunken noodles can be made gluten-free by using gluten-free soy sauce and rice noodles.
Conclusion
Drunken noodles are a delightful and versatile dish that brings the essence of Thai street food right to your kitchen. With their rich flavors and satisfying texture, they are sure to become a favorite in your recipe repertoire. Enjoy the bold tastes and customize them to your liking!
Drunken Noodles
Ingredients
- 200 g flat rice noodles
- 200 g chicken or tofu
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili paste
- 1 tablespoon sugar
- Fresh basil leaves
- Green onions for garnish
Instructions
- Soak the rice noodles in hot water for 10 minutes until soft, then drain.
- Heat oil in a large pan or wok over medium heat.
- Add minced garlic and stir-fry for 30 seconds until fragrant.
- Add the chicken or tofu, cooking until browned.
- Toss in the sliced bell peppers and stir-fry for 2-3 minutes.
- Add the soaked noodles to the pan.
- Pour in the soy sauce, oyster sauce, chili paste, and sugar.
- Stir well to combine all ingredients and heat through.
- Add fresh basil and mix until wilted.
- Serve garnished with sliced green onions.
