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Drunken Noodles

A terrific Thai restaurant favorite, teeming with spicy aromas and umami flavor.

When I have a craving for spicy Thai food, one of the first items I check for on the restaurant menu is drunken noodles. Also known as pad kee mao, drunken noodles is a hearty stir-fry like no other. Although it might not look impressive, after that first bite, your mind will be blown. It’s got all the salty, umami flavors an Asian food-loving palate enjoys, with a little kick of Thai chilies. That, plus tender pieces of chicken and succulent rice noodles, makes this dish ultra-satisfying.

Personally, I’m grateful that this recipe exists because it turns a dish that I thought would be intimidating into a simple 30-minute meal. Novice chefs and professionals alike can benefit from keeping this recipe handy. Whether it’s a weeknight or weekend, drunken noodles can be quite the party starter.

Plus, this can be a protein-rich way to fill up your family’s bellies and expand your culinary horizons. If you’ve been thinking about trying Thai cooking, this is a fantastic dish to start with. It’s basically a well-spiced stir-fry with all the same savory flavors, and more. In eight easy steps, it’s ready to be enjoyed!

Are Drunken Noodles Healthy?

For those who are seeking to cut back on sodium, drunken noodles are not the healthiest option. If this isn’t a problem, however, drunken noodles in moderation can be a hearty and yummy way to get a good balance of protein, fiber, and carbs. For more fiber, simply add more veggies like carrots, cabbage, or spinach. For those with a wheat allergy or sensitivity, use gluten-free soy sauce, oyster sauce, and fish sauce.

What Makes These Noodles “Drunken”?

Despite the catchy name, the recipe for drunken noodles doesn’t include any alcohol. There are a few theories floating around about why this noodle dish has been dubbed “drunken”. Some say that drunken noodles are so spicy that they can get endorphins pumping, creating a euphoric feeling akin to drunkenness. But others suggest that these spicy noodles were traditionally enjoyed after a night of drinking and tossing together whatever ingredients were available, as a remedy for hangovers. Whether they’re eaten with or without alcohol, it’s clear that drunken noodles can be the start of any party!

FAQs & Tips

How Do I Store Leftovers?

Once cooled to room temperature, drunken noodles can be stored in an airtight container. Refrigerate for 3 days, or freeze for up to 3 months. If you freeze it, make sure to thaw it in the fridge overnight before reheating. Then heat it up on the stove at medium temperature, stirring occasionally, until it’s warm all the way through.

Can I Prep This Ahead?

Yes. To prepare drunken noodles the night before, cook the rice noodles and then store them in an airtight container in the fridge. In a separate container or dish, mix together soy sauce, oyster sauce, fish sauce, and brown sugar, then cover and refrigerate this for later. The next day, follow steps three to eight to complete your marvelous meal.

Drunken Noodles Vs. Pad Thai: What’s The Difference?

While pad kee mao and pad Thai are similar because both use rice noodles, there are some major differences. The most obvious difference is that pad kee mao has thicker noodles, whereas pad Thai is usually made with thin noodles. Additionally, the sauce for pad Thai is distinctly different because it uses soy sauce, tamarind paste, honey, garlic, lime juice, and red pepper flakes. This gives it a tangier flavor, whereas drunken noodles are more savory and spicier. Pad Thai also often includes bean sprouts and peanuts, while drunken noodles do not.

Serving Suggestions

As a simple stir-fry, drunken noodles can be savored alone with a garnish of chopped green onions, fresh basil, or Thai Curry Roasted Cashews. However, if you’d like to create an Asian-style buffet for your dining table, I suggest trying Thai Fried Rice, Mango Avocado Salad with Grilled Sweet Potatoes, Air-Fryer Potstickers, Thai Cucumber Salad, or Spring Rolls and Peanut Sauce. With so many options, there’s no way anyone could leave your table feeling unsatisfied!

Print

Drunken Noodles

A terrific Thai restaurant favorite, teeming with spicy aromas and umami flavor.
Course Main Course
Cuisine Thai
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4 servings
Calories 453kcal
Author Amelia Mapstone

Ingredients

8 ounces wide rice noodles5 tablespoons low-sodium soy sauce2 1/2 tablespoons oyster sauce1 3/4 teaspoons fish sauce2 teaspoons brown sugar2 tablespoons vegetable oil4 cloves garlic minced2 Thai chilies or 1 jalapeño pepper seeded and finely chopped1 medium onion sliced2 large boneless, skinless chicken breasts thinly sliced1 red bell pepper sliced1 cup broccoli florets1/3 cup fresh Thai basil leavesGreen onions chopped (for garnish)

Instructions

Cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, combine the soy sauce, oyster sauce, fish sauce, and brown sugar. Stir until the sugar dissolves. Set aside.
In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and chopped chilies, and stir-fry for 30 seconds until fragrant.
Combine the sliced onion and chicken in the skillet. Stir-fry for approximately 5 minutes until the chicken is fully cooked.
Add the sliced red bell pepper and broccoli florets. Stir-fry for an additional 2-4 minutes until the vegetables are tender-crisp.
Combine the cooked noodles with the sauce mixture in the skillet. Stir-fry for 2 minutes, tossing everything together until the noodles are thoroughly coated and heated.
Remove the skillet from heat. Stir in the fresh basil leaves until just wilted.
Serve drunken noodles hot with green onions as a garnish.

Nutrition

Calories: 453kcal | Carbohydrates: 59g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 1479mg | Potassium: 720mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1231IU | Vitamin C: 67mg | Calcium: 57mg | Iron: 2mg

The post Drunken Noodles appeared first on Food Faith Fitness.

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