Street Style Thai Drunken Noodles
Street Style Thai Drunken Noodles, or Pad Kee Mao, deliver a vibrant explosion of flavors in every bite. This quick and easy dish combines wide rice noodles with fresh vegetables, aromatic garlic, and a delightful savory-sweet sauce. Perfect for any occasion—whether it’s a cozy dinner or a lively gathering—this recipe is sure to impress your taste buds and impress your guests.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-Frying
- Cuisine: Thai
Ingredients
Scale
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 Thai Bird’s Eye chilies, finely chopped (adjust to taste)
- 1 cup bell peppers, sliced
- 3 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
Instructions
- Boil water in a large pot and cook the wide rice noodles according to package instructions until tender (about 8-10 minutes). Drain and rinse with cold water.
- In a small bowl, mix soy sauce, oyster sauce, and sugar; set aside.
- Heat vegetable oil in a wok over medium-high heat. Add minced garlic and chilies; sauté for about one minute until fragrant.
- Add sliced bell peppers and stir-fry for about three minutes until slightly softened.
- Add the cooked noodles and prepared sauce into the wok. Toss everything together for two minutes until heated through.
- Serve immediately, garnished with fresh basil or lime wedges.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For added protein, consider including shrimp, chicken, or tofu. - Adjust spice levels by varying the amount of chilies used. - Enjoy leftovers within three days by storing them in an airtight container.