How To Make Drunken Noodles Recipe?

  1. Prepare noodles per packet directions.
  2. Mix Sauce in a small bowl.
  3. Heat oil in wok or large heavy based skillet over high heat.
  4. Add garlic and chilli and cook for 10 seconds. …
  5. Add onion, cook for 1 minute.
  6. Add chicken and fish sauce, and fry until cooked, around 2 minutes.

Wide rice noodles, Thai basil, and vegetables are the main ingredients in the Thai dish drunken noodles (Pad Kee Mao). The authentic version frequently contains meat and fish sauce, but I’ve made this recipe entirely vegan. Ready in less than 30 minutes!.

Since the original drunken noodles contain meat, fish sauce, and/or oyster sauce, these noodles are not very authentic. But they are absolutely delicious, and I am confident that you will adore them just as much as I do!

Consider adding a serving of Marinated Tofu when serving. Alternately, cut up some vegan chicken and stir-fry it in.

I’ve divided the recipe into three easy parts. Then it’s just a matter of putting it all together!.

If you’d like, you can prepare these in your Instant Pot. Although the vegetables won’t be as crisp as you’d like, I don’t mind that for a quick meal.

Noodles won’t cook in the Instant Pot for this variation if you don’t first cook them. In the Instant Pot, you’ll sauté your vegetables before adding water or broth to the pan to deglaze it.

Cook the dry noodles at high pressure for 3 minutes after pushing them into the broth or water until they are mostly covered. Do a quick release and stir everything well. Add the baby corn, basil, and green onions, then cover for an additional few minutes. Serve and enjoy!.

Typically drunken noodles are very spicy. Less hot sauce should be used if you’re serving them to children or adults who are sensitive to spice. To please everyone, you can always serve it on the side.

Check out my Thai Peanut Noodles and Teriyaki Noodles for more quick and simple noodle dishes.

Pad Kee Mao Ingredients:

To make this pad kee mao recipe, you will need the following ingredients. The amounts are listed in the recipe below.

  • Rice noodles: Whichever size of rice noodles you prefer for this recipe.
  • Chicken: I added bite-sized thin slices of chicken to my stir-fry. But feel free to use beef, pork, shrimp, tofu or whatever protein you prefer here.
  • Veggies: I used a mix of broccoli, red bell pepper, scallions and garlic. But again, feel free to use whatever stir-fry-friendly veggies you love best. (Chinese broccoli is often traditionally used in this recipe, which I love but couldn’t find here in Barcelona when I re-photographed this recipe. If you can track some down, I’ve included instructions for how to cook it in the recipe notes.)
  • Thai basil: I absolutely adore the flavor of Thai basil (which has a more anise-like flavor than Italian basil and is typically available in southeast Asian grocery stores) in pad kee mao, and recommend adding a very generous amount to this stir-fry. That said, if you cannot find Thai basil, you could sub in Italian basil which which will lend a different but still delicious flavor.
  • Stir-fry sauce: Made from a delicious blend of low-sodium soy sauce, oyster sauce, fish sauce, sweet dark soy sauce and chili garlic sauce. (See variation notes below for some gluten-free alternatives with the sauce.)
  • Toppings: I always serve drunken noodles with a few fresh lime wedges and sliced Thai bird chiles sprinkled on top, for those would like some extra heat. But chopped peanuts and/or fried garlic would also add some delicious crunch and flavor.
  • How To Make Drunken Noodles:

    Here is a quick rundown of how to make these Thai drunken noodles (full instructions are provided in the recipe below):

  • Prep the sauce: First, whisk all of the sauce ingredients together in a small bowl until combined.
  • Prep the noodles: Next, go ahead and cook the noodles al dente. Then rinse them briefly with water to cool (so they will stop cooking) and toss with a drizzle of oil so that they do not stick together.
  • Sauté the chicken: Then once your veggies and chicken are all prepped and ready to go, it’s time to sauté. I recommend cooking your chicken (or whatever protein you choose) first, in a bit of oil.
  • Cook the veggies. Next, sauté the veggies until they reach your desired level of doneness. (I like mine to be on the crisper side.)
  • Combine everything. Then add the cooked noodles, sauce, chicken, Thai basil, and scallions to the pan and toss until thoroughly combined.
  • Serve warm. And serve immediately, while the noodles are still nice and hot, topped with whatever garnishes you love best.
  • August and the period leading up to “back to school” somehow always inspire me to come up with quick Asian-inspired recipes. On busy nights when I was a child, my father frequently made us chicken stir-fries. Particularly in the days leading up to the start of the new school year in late August and early September. Our home was extremely chaotic with six children in school and a new baby, so my dad’s go-to meal was a quick-cooking stir fry.

    If you’ve ever eaten drunken noodles at your favorite Thai restaurant, you are aware of how spicy, saucy, and slightly sweet they are. Very classic to many Thai dishes.

    Start out by boiling the rice noodles according to package directions. I like these rice noodles best. They’re a wide-cut noodle and really hold up well to all the sauce.

    Next, stir the chicken with shallots, garlic, and green onions. Add the vegetables, cook for an additional minute, then add the sauce and noodles. Toss thoroughly. Stir in the basil as soon as the sauce starts to thicken around the noodles. The moment the basil is exposed to heat, it starts to wilt, and yes, this also smells amazing.

    Thai Drunken Noodles in 30 Minutes—with all the summer vegetables—are superior to takeout. Rice noodles that cook quickly and are gluten-free are combined with lean chicken, zucchini, garden-fresh bell peppers, carrots, and summer basil in a sweet and sour Thai sauce. Delicious vegetables, saucy noodles, and hints of sweet basil are all present in every bite. Compared to what you might find at your favorite Thai restaurant, it is so delicious and much healthier. The fact that you can prepare this mostly in one pan without using your oven is a major plus.


    What are drunken noodles ingredients?

    How to Make Drunken Noodles (step-by-step)
    • Produce: roma tomatoes, basil, zucchini, bell peppers, shallots, carrots, garlic, fresh ginger, and shallots.
    • Rice noodles.
    • Sesame oil (or canola)
    • Chicken (or other protein)
    • Ingredients for the sauce include water, brown sugar, oyster sauce, soy sauce, and fish sauce.

    What makes drunken noodles drunken?

    The reasons why they are referred to as “drunken noodles” are based on the legends surrounding them. Although the recipe does not contain alcohol, it is said that inebriated individuals would attempt to “quench their thirst” with these noodles before learning how spicy they were.

    What kind of noodle is used in drunken noodles?

    Wide rice noodles are the ideal kind of noodles to use in this recipe for drunken noodles. You can either use fresh wide rice noodles, which are available at your local Asian grocery store, or dried wide rice noodles, which can be found at most grocery stores.

    Are drunken noodles healthy?

    Thai cuisine also doesn’t typically have a lot of calories. Both Pad Thai and Drunken Noodles have a reasonable calorie count, making them both excellent restaurant choices. On top of that, they’re packed with veggies and protein.

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