This Thai Drunken Noodles (or Pad Kee Mao) recipe is simple to follow and will have your taste buds singing with joy. Plus, it's perfect for a quick weeknight meal.
This dish is made with a variety of ingredients, including rice noodles, pork, vegetables, and spices. It's simple to make and can be ready in 30 minutes.
The Story Behind Drunken Noodles
Have you ever wondered how drunken noodles got their name?
While there are many theories out there, the most common story is that the dish was created by drunken Chinese immigrants in Thailand.
These immigrants were looking for a quick and easy meal that they could cook up with whatever ingredients they had on hand. And so, drunken noodles were born.
Today, this popular dish is enjoyed by people all over the world. Drunken noodles is the English-language name for Pad Kee Mao.
If you've never tried it before, drunken noodles are made with rice noodles, vegetables, and protein (usually chicken, pork, or shrimp).
They're stir-fried in a spicy sauce and served piping hot.
Why You'll Love this Drunken Noodles Recipe
This Thai drunken noodles recipe is flavorful, filling, and easy to make.
Plus, it’s perfect for when you want a hearty meal but don't want to spend hours in the kitchen.
This particular recipe is packed with flavor, thanks to the addition of Thai basil, fish sauce, and chili flakes.
It is full of healthy vegetables, including a good amount of green leafy vegetables. And it can be on the table in just 30 minutes, making it ideal for weeknight dinners.
How to Make Thai Drunken Noodles
- Mix the fish sauce, cracked pepper, and grated garlic cloves with the pork loin in a bowl. Let it sit for a while so the flavors can marinate into the meat.
- Prep the veggies while the pork is marinating. Thinly slice the green pepper, onion, and fresh chili. Chop the spring onion and garlic cloves. Cut the eggplant into thin strips, wash the basil, and remove the basil's stems.
- In a separate bowl, mix together the oyster sauce, soy sauce, honey, and pepper. Set this bowl aside.
- Cook the rice noodles according to the package's instructions.
- While the noodles are cooking, heat your wok or large pan until the smoking point. Add the oil, minced garlic, and onion and fry for 2-3 minutes.
- Add the green pepper and marinated pork loin to the wok and cook for 5-7 more minutes.
- Add the reserved sauce and chili flakes. Mix well and cook for 5 more minutes.
- Turn off the heat and stir in the basil and fresh red chili.
More Thai Recipes You'll Love
- Thai Salad with Ginger Ground Beef and Peanut Dressing
- Thai Coconut Pumpkin Curry Soup
- Thai Steak and Mango Noodle Bowl
- Healthy Chicken Pad Thai
Thai Drunken Noodles FAQs
If you don't have a wok, you can use a large skillet or frying pan. Make sure it's big enough to fit all the ingredients.
If you can't find rice noodles, you could try using other types of noodles like udon or soba noodles. Cook them according to the package instructions and then add them to the wok.
You can substitute the protein of your choice for the pork loin. You can use tofu for a meatless option, and chicken, beef, or prawns are equally delicious. Whatever protein you choose, make sure it's cut into small pieces so it cooks evenly.
This stir-fry is best eaten right after being cooked. But if you have any leftovers, store them in a sealed container in the fridge for up to 5 days.
If you're feeling adventurous, why not try making Thai drunken noodles at home? They are easy to make, and the results are definitely worth it.
Be sure to have all your ingredients prepped and ready to go before you start cooking.
Once you have the hang of it, you'll be able to whip up a batch of these delicious noodles in no time at all.Print
Thai Drunken Noodles
Delicious and super flavorful Thai drunken noodles with pork. So quick and healthy!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Main Course
- Method: Stir Fries
- Cuisine: Thai
- Diet: Halal
- 4 oz rice noodles
- 1 pound pork loin thinly sliced
- 1 small green pepper
- 1 eggplant (whatever color, it doesn't matter)
- 1 onion
- 2-3 spring onions
- 5 garlic cloves
- 2 cups thai basil
- 2 teaspoons chili flakes
- 1 red fresh red chili
To marinate the pork loin:
- 2 teaspoons fish sauce
- 2 garlic cloves
- 1 teaspoon white or black pepper
For the sauce:
- 1 teaspoon white or black pepper
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- cooking oil
Start by marinating the pork loin while you prep the rest of the ingredients, for this in a bowl mix the fish sauce, the cracked pepper, and the garlic cloves grated with the pork loin.
Prep the veggies:
- Slice the green pepper thinly
- Slice the onion thinly.
- Chop the spring onion
- Mince the garlic cloves.
- Cut thinly the fresh chili.
- Cut the eggplant in thin strips
- Wash the basil and remove the stems.
Prep the sauce:
- In a bowl combine the oyster sauce, the soy sauce, the honey, and the pepper and mix well. Set aside.
- Cook the rice noodles according to package instructions.
- While the noodles are cooking, heat the wok until the smoking point, and then add the oil, the minced garlic, and the onion. Fry for 2-3 minutes.
- Add the green pepper and the marinated pork loin to the wok and cook for 5-7 more minutes.
- Add the sauce, and the chili flakes, mix well and cook everything together for 5 minutes.
- Stop the heat and add the basil and the fresh red chili.
This stir fry is best eaten right after being made, but if there are any leftovers store them in the fridge in a sealed container for up to 5 days.
It can be made with the protein of your choice, tofu for meatless options, but chicken, beef, or prawns are equally delicious.
Keywords: Noodles, Stir Fries