Our homemade Thai drunken noodles, or Pad Kee Mao are tasty, spicy, a bit unorthodox to some of us and just plain delicious. They are also so easy to make.
Drunken noodles are a popular street food in Thailand. They are also one of the more popular dishes served at your local Thai restaurant. These noodles, along with many other fantastic Thai dishes, remain a mystery to many of our less adventurous friends. The flavors are unique, loud and bold. However, for those who do not like spice, note that not all Thai food is spicy. We invite you to try this amazing cuisine. This link provides a terrific introduction to Thai food.
Why are they called Drunken Noodles?
Many wrongly assume the name is associated with alcohol being an ingredient of the dish. That is incorrect. As is common with the genealogy of many food items, there are a few theories to explain its origins. One common story is that the dish is a common street food in Thailand and many believed it was a good hangover food. Another is that of a wife who was annoyed by her drunken husband created the spicy dish to teach him a lesson after returning home drunk. The Thai name for the dish, “mao” translates in English to drunk.
Are Drunken Noodles gluten free?
The rice noodles used in this dish are usually gluten free. However, it is recommended to check the ingredients to be certain gluten is not in the brand of noodles you select should you have gluten sensitivity.
Are Drunken Noodles healthy?
As is the answer with most Asian foods, the answer depends on how the dish is prepared. The dish should be healthy, with gluten free rice noodles, fresh vegetables and a sauce that doesn’t have to be loaded with oil. However, we have had the dish out and at times found it extremely oily. The trick is to find a place that makes it right or make it better than takeout at home!
What is the difference between drunken noodles and pad see ew?
Pad see ew translates to fried noodles. The dish includes noodles and Chinese broccoli along with a mild sauce. Pad see ew definitely possesses a Chinese influence. Drunken noodles, on the other hand, have a loud and spicy flavor uncharacteristic of most Chinese cooking and a variety of vegetables. Despite sharing rice noodles and Chinese broccoli, these dishes are extremely different.
What is the difference between Drunken Noodles and Pad Thai?
Pad Thai is likely the most popular Thai dish in America. It is made with noodles, tofu, nuts and a sweet sauce giving it a unique umami flavor. Both dishes utilize flat rice noodles; however, the flavor profile and ingredients of Pad Thai are very different from the loud, savory and spicy taste inherent with drunken noodles.
Are Drunken noodles spicy?
Yes, if made traditionally. However, the cook can always adjust the heat of the dish.
How do you make Drunken Noodles
Drunken noodles are one of the most popular Thai dishes in the USA. The combination of sweetness and heat make it a favorite choice for all who enjoy this cuisine. They are also super fast and easy make at home. Why make it at home? You can control the ingedients that go into the sauce, which is where the mystery calories are often hidden. You can also choose the level of heat. Do you love spice and get frustrated by the lack of heat at most Thai restaurants in the USA? Or are you sensitive to heat and can’t tolerate it? In both scenarios, when you make this noodle dish at home, you decide the level of heat.
We know many of our readers desire to try cooking Asian food at home but are intimidated. We understand the trepidation and hope our blog will be the crutch to allow many to attempt Asian cooking at home. Preparation is the key to success when cooking with a wok. It is imperative that all ingredients are ready prior to firing up the wok. Once the wok is hot, everything happens very fast. You will not have time to make the sauce or boil the noodles while cooking. Once the wok is heated, the meal will be finished in about 5 minutes.
To begin, select the protein. We chose chicken and shrimp. Beef, pork and tofu would also work well. Cut into bite sized strips and marinade. While marinating the protein, cut your vegetables and prepare the sauce. Other vegetables to consider adding to the dish in small quantities include mushrooms, Chinese cabbage and carrots. When preparing the sauce, you can determine the level of heat. On a scale of 1-10 we feel the recipe as presented would be a 6. If you desire more heat add more Sriracha, less, reduce or eliminate.
While cutting vegetables bring water to a boil, drop rice noodles into the boiling water and reduce heat to low. Do not let these sit in hot water for more than 4-5 minutes or they will become too soft. Your noodles must be prepared at this stage to be ready when the stir fry begins. Once the wok is heated, the dish will be completed in 5 minutes.
Heat the oiled wok to high. Add chicken, stir fry quickly and remove. Stir fry the shrimp quickly and remove (less than 30 seconds). Oil wok again and add garlic and shallot (or onion). Combine for 5-10 seconds. Add chili pepper, adjust based upon your preference for heat. Add vegetables and stir fry on high heat until vegetables begin to soften, about 2-3 minutes. How long you stir fry them depends on the texture you prefer on your vegetables. Add Thai basil and combine. Add the softened noodles and sauce. Lower the heat to low and combine well. Enjoy!
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Better Than Takeout Drunken Noodles
4
servings30
minutes10
minutesClassic southeast Asian dish, specifically Thailand, made with your choice of protein, rice noodles, vegetables, Thai basil, lots of garlic and a spicy sauce. Our version allows you to control the level of spice and oil added during the stir fry.
Ingredients
- MARINADE
1 breast Chicken cubed
1/2 lb Shrimp
1 tsp fish sauce
1 clove garlic
Dash white pepper
- Sauce:
3 Tbs oyster sauce
1 1/2 tsp fish sauce
2 Tbs soy sauce
2 Tbs honey or 2 packs of duck sauce
2 tsp Sriracha or chili pepper sauce
- Stir Fry Ingedients:
3 Tbs Avocado oil
8 cloves garlic minced
1 shallot or onion diced
6 oz broccolini or Chinese broccoli cut into small pieces about 1-2 inches.
Handful Thai basil
1/2 large Zucchini cut in ribbons
1/2 Red pepper cut into matchsticks
1 red chili pepper
- Noodles:
10 Oz Flat rice noodles
Directions
- Prepare the marinade. Select your protein, we used chicken and shrimp. Cut up the chicken and marinade for 30-60 minutes. The shrimp only requires 15 minutes to marinade. Set aside.
- While chicken marinades, cut vegetables. Boil a pot of water for the noodles.
- Prepare the sauce. Once water boils drop noodles in and reduce heat to low. After 5 minutes, remove noodles before they get too soft. Set aside. These should be ready when you start the stir fry.
- Bring oiled wok to high heat. Quickly brown the chicken. Remove and set aside. Quickly stir fry the shrimp for 30 seconds. Remove and set aside.
- Add more oil to hot wok. Add shallot and garlic, combine for 10 seconds. Add red pepper, broccolini, zucchini and chili pepper(s). Stir fry at high heat for 30-60 seconds or until they begin to soften. Add Thai basil.
- Add noodles and sauce to the stir fry. Lower heat. Combine well. Once combined, remove from heat and serve immediately. Enjoy!
Recipe Video
Notes
- Any protein can work with this recipe. Make it vegetarian with tofu.
- Rice noodles soften quickly. Don’t forget to remove from hot water or you will be left with a soggy mess.
- You need a wok or pan that can withstand high heat. Most stick free kitchenware cannot accept high heat.
- Thai basil s necessary for the dish to taste most authentic. Most Asian markets will carry it. If you cannot find it, traditional Italian basil will work.
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Absolutely delicious recipe, and easy to make too!
Thank you! Thai food is so good and drunken noodles are a great substitute for traditional macaroni salad at an outdoor party!!
The name of this recipe is no exaggeration, tasted better than the drunken noodles I get from my local Thai takeout restaurant!!
Thank. You so much for this comment. And we agree:)
Fantastic recipe! Added shiitake mushrooms and bean sprouts as well, came out great.