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Embark on a culinary adventure with Thai Drunken Noodles Delight, a dish that perfectly encapsulates the vibrant essence of Thailand. Renowned for its harmonious blend of spicy, savory, and aromatic components, this recipe stands out as a quintessential street food favorite that has captured the hearts of food lovers around the globe. Whether you lean towards the tenderness of chicken or prefer the satisfying texture of tofu, this dish offers a delightful option for various dietary preferences.

Street style Thai Drunken Noodles

Discover the vibrant flavors of Thai Drunken Noodles with our delightful recipe that captures the essence of Thailand's street food scene. Known as Pad Kee Mao, this dish offers a perfect balance of spicy, savory, and aromatic elements. Whether you choose chicken or tofu, the blend of wide rice noodles, fresh Thai basil, and savory sauces will transport you to the bustling streets of Bangkok. Follow our step-by-step guide for an unforgettable cooking experience filled with bold flavors and colorful ingredients. Indulge in this culinary adventure and impress your loved ones with a dish that is both satisfying and easy to make!
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Ingredients
  

300g wide rice noodles

200g chicken breast or tofu, sliced into thin strips

2 tablespoons vegetable oil

4 cloves garlic, minced

2 Thai bird's eye chilies, sliced (adjust for spice preference)

1 bell pepper, sliced (any color)

1 medium onion, sliced

1 cup Thai basil leaves

2 tablespoons soy sauce

1 tablespoon oyster sauce (or mushroom sauce for vegetarian)

1 tablespoon dark soy sauce

1 tablespoon fish sauce (or soy sauce for vegetarian)

1 tablespoon sugar

Juice of half a lime

Optional toppings: sliced scallions, chopped peanuts or cashews, lime wedges

Instructions
 

Prepare the Noodles: Boil a pot of water and cook the wide rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

    Make the Sauce: In a small bowl, combine the soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar, and lime juice. Mix well and set aside.

      Cook the Protein: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the sliced chicken (or tofu) and stir-fry until golden brown and cooked through, about 3-5 minutes. Remove and set aside.

        Stir-fry Vegetables: In the same wok, add the minced garlic and bird's eye chilies, stir-frying for about 30 seconds until fragrant. Add the sliced onions and bell pepper, and stir-fry for another 2-3 minutes until they begin to soften.

          Combine Ingredients: Add the cooked rice noodles, protein back to the wok along with the prepared sauce. Toss everything together over high heat for 1-2 minutes until well combined and heated through.

            Add Thai Basil: Remove from heat and fold in the Thai basil leaves, allowing them to wilt slightly from the residual heat.

              Serve: Plate the noodles and garnish with optional toppings like sliced scallions, chopped peanuts or cashews, and lime wedges. Enjoy your delicious Street Style Thai Drunken Noodles!

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings