Spicy Thai Drunken Noodles Recipe

The Origins of Thai Drunken Noodles

Thai Drunken Noodles, also known as Pad Kee Mao, holds a special place in the hearts of many food enthusiasts worldwide. This popular street food originated in Thailand, where it was often enjoyed by late-night revelers seeking a hearty meal to soak up the festivities. The dish s name, which translates to "drunken noodles," is said to reflect its origins among those who enjoyed a drink or two before indulging in this savory delight. The combination of flavors found in Drunken Noodles is not only indicative of Thai cuisine but also showcases the country s emphasis on balancing spicy, sweet, sour, and salty elements. As you prepare this dish, you can almost feel the vibrant energy of Thailand s bustling streets come alive in your kitchen.

Health Benefits of Ingredients

In addition to its delightful taste, the ingredients in Spicy Thai Drunken Noodles offer numerous health benefits. For instance, the inclusion of chicken thighs provides a good source of protein, essential for muscle repair and overall health. Chinese broccoli, or Gai-Lan, is packed with vitamins A and C, along with dietary fiber that aids digestion. Holy basil, revered in traditional medicine, is known for its anti-inflammatory properties and ability to combat stress. Furthermore, the vibrant carrots not only add a splash of color to your dish but also boost your intake of beta-carotene and antioxidants. The synergy of these wholesome components makes this dish not only satisfying but also a health-conscious choice.

Customizing Your Drunken Noodles

One of the best aspects of making Spicy Thai Drunken Noodles is the versatility it offers. You can easily customize the recipe to suit your taste preferences or dietary restrictions. If you re looking to make it vegetarian, simply substitute the chicken with tofu or an array of colorful vegetables like bell peppers, zucchini, or snap peas. For those who enjoy an extra kick, consider adding more red chili peppers or a splash of chili oil for a spicy boost. Additionally, experimenting with different types of noodles, such as flat rice noodles or even whole wheat versions, can provide a unique twist on the traditional recipe. The possibilities are endless, allowing you to create a personalized version of this beloved dish.

Perfect Pairings for a Complete Meal

When serving Spicy Thai Drunken Noodles, consider complementing the dish with various sides or beverages to enhance your dining experience. A refreshing cucumber salad dressed with lime juice and fish sauce can provide a cool contrast to the heat of the noodles. You may also want to serve it alongside crispy spring rolls or Thai-style dumplings for a delightful appetizer. To wash it all down, a chilled Thai iced tea or a light beer pairs beautifully, balancing the dish s bold flavors. By thoughtfully choosing accompaniments, you can elevate your meal and create a well-rounded dining experience that transports you to the heart of Thailand.

Storing and Reheating Tips

If you ve made a larger batch of Spicy Thai Drunken Noodles or have leftovers, proper storage is essential to maintain the dish s flavor and texture. Allow the noodles to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to three days. When reheating, it s best to use a skillet or wok over medium heat to gently warm the noodles, adding a splash of water or soy sauce to prevent them from drying out. This method will help restore some of the original charred flavor and keep the noodles from becoming mushy. By following these simple storage and reheating tips, you can savor the deliciousness of Drunken Noodles long after they ve been prepared.

Thai Drunken Noodles, or Pad Kee Mao, offers an intoxicating blend of flavors and textures that will transport you straight to the streets of Thailand. This dish combines chewy rice noodles with the heat of red chili peppers and the aromatic punch of holy basil, creating a meal that’s both satisfying and quick to prepare.

Ingredients

• 19 oz fresh rice noodles
• 3 boneless skinless chicken thighs, thinly sliced
• 2 cups Chinese broccoli (Gai-Lan), chopped
• 1 cup Holy basil (or substitute with Thai basil or Italian basil)
• 1/2 cup carrots, julienned
• 2 large red chili peppers, chopped
• 6 cloves garlic
• 2 tablespoons vegetable oil
• 2 tablespoons dark soy sauce
• 1 tablespoon regular soy sauce
• 1.5 tablespoons oyster sauce (or vegetarian stir fry sauce)
• 1 tablespoon white vinegar (or rice vinegar)
• 1 tablespoon fish sauce
• 2.5 teaspoons white granulated sugar (or brown sugar)

Instructions

1. In a small bowl, mix together the stir-fry sauce ingredients. Set aside.
2. Using a mortar and pestle or food processor, grind the garlic and red chili into a chunky paste. Set aside.
3. Microwave or steam the rice noodles for 2-3 minutes until warm for easy separation. Split each noodle roll vertically for easier eating.
4. In a wok over medium-high heat, add 1 tablespoon of oil and fry the sliced chicken until cooked through. Remove and set aside.
5. Lower the heat to medium, add the chili garlic paste and carrots. Cook for 20-30 seconds, then move to the side.
6. Raise the heat back to medium-high, add the remaining oil and rice noodles along with the stir-fry sauce. Gently toss the noodles.
7. Let the noodles sit for 30-45 seconds to gain some char flavor.
8. Add the Chinese broccoli and gently mix until slightly softened.
9. Incorporate the cooked chicken and holy basil, tossing gently before removing from heat.

Nutritional Information

Nutrition information is not provided.