Thai Drunken Noodles - Cookrita (2024)

📋Tips

• Like heat? You can add more chili paste or Sriracha sauce when serving the drunken noodles.
• Noodles - While wide rice noodles are the traditional choice for drunken noodles, don't hesitate to explore alternatives. If rice noodles are unavailable, spaghetti, fettuccini, or egg noodles can serve as suitable substitutes. In a pinch, most noodle varieties can be seamlessly swapped out.
• Don't overcook your noodles, they will continue to cook a little more once mixed with other vegetables.
• Protein - While boneless chicken works wonderfully, feel free to experiment with other protein options such as shrimp, tofu, pork, steak, beef, or fish to suit your preferences or dietary needs.

Storing Leftovers

• 🍱To Store. After cooling to room temperature, store any remaining pad kee mao in an airtight container in the refrigerator for 2-3 days.
• 🔥To Reheat. To reheat, warm the noodles in a pan over medium-low heat, stirring consistently until heated through. Alternatively, microwave them in 30-second intervals, stirring after each interval until thoroughly warmed.

Drunken Noodles

• ▢ 7 ounce wide rice noodles
• ▢ 12 ounce chicken breast, diced small
• ▢ 2 tablespoon sesame oil, divided, or olive oil
• ▢ 2 shallots, chopped
• ▢ 1 cup carrots, thinly sliced
• ▢ 3 teaspoon minced garlic
• ▢ ½ of a red bell pepper, thinly sliced
• ▢ ⅓ cup green onions, chopped
• ▢ 1 cup fresh Thai Holy Basil leaves, or substitute regular basil, chopped
• ▢ salt to taste, just a little to taste
• ▢ black pepper to taste

For The Sauce

• ▢ 2 tablespoon oyster sauce
• ▢ ⅓ cup low sodium soy sauce
• ▢ 2 teaspoons fish sauce
• ▢ 2 teaspoons maple syrup
• ▢ 2 tablespoon water
• ▢ 1 teaspoon Thai red chili paste, or Thai red curry

For Serving

• ▢ lime wedges
• ▢ green onion
• ▢ basil

• Cook the noodles following the instructions on the package.

  7 ounce wide rice noodles

• Combine the sauce ingredients in a small bowl and set aside.

  2 tablespoon oyster sauce, ⅓ cup low sodium soy sauce, 2 teaspoons fish sauce, 2 teaspoons maple syrup, 2 tablespoon water, 1 teaspoon Thai red chili paste

• Heat 1 tablespoon of sesame oil in a wide skillet or wok over medium-high heat. Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until it turns golden brown. Set the chicken aside.

  12 ounce chicken breast, salt to taste, black pepper to taste, 2 tablespoon sesame oil

• In the same skillet, add the remaining sesame oil. Sauté the onion and garlic until fragrant. Add the carrots and bell pepper, continuing to sauté for another 5 minutes.

  2 shallots, 3 teaspoon minced garlic, ½ of a red bell pepper, 1 cup carrots

• Return the cooked chicken to the skillet, along with the prepared noodles and green onion. Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until heated through.

  ⅓ cup green onions

• Remove from heat and stir in the chopped basil.

  1 cup fresh Thai Holy Basil leaves

• Serve immediately, garnishing with additional green onion and your preferred hot sauce for extra kick of heat.

• To Store. After cooling to room temperature, store any remaining pad kee mao in an airtight container in the refrigerator for 2-3 days.
• 🔥To Reheat. To reheat, warm the noodles in a pan over medium-low heat, stirring consistently until heated through. Alternatively, microwave them in 30-second intervals, stirring after each interval until thoroughly warmed.