Description
Quick & Easy Thai Drunken Noodles (Pad Kee Mao) is a flavorful stir-fry dish featuring wide rice noodles, fresh vegetables, and a savory sauce, perfect for a quick meal.
Ingredients
Scale
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 bell pepper, sliced (any color)
- 1 cup broccoli florets
- 1 cup snap peas
- 2 large eggs, beaten
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon chili flakes (adjust to taste)
- Fresh basil leaves, for garnish
- Lime wedges, for serving
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced onion, sautéing for about 1 minute until fragrant.
- Add the bell pepper, broccoli, and snap peas to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the vegetables.
- Add the cooked rice noodles to the skillet. Pour in the soy sauce, oyster sauce, fish sauce, sugar, and chili flakes. Toss everything together until well combined and heated through, about 2-3 minutes.
- Remove from heat and stir in fresh basil leaves. Serve immediately with lime wedges on the side.
Notes
- For added protein, consider adding cooked chicken, shrimp, or tofu to the stir-fry.
- For a vegetarian version, substitute fish sauce with soy sauce or a vegetarian oyster sauce.
- Adjust the level of chili flakes based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg