Wok This Way: Unleashing the Deliciousness of Drunken Noodles (Pad Kee Mao)

Drunken Noodles, or Pad Kee Mao (ผัดขี้เมา), are a fiery, flavorful, and utterly addictive Thai stir-fry dish. Despite the name, they aren’t actually made with alcohol, although they’re definitely the perfect cure for a late night! The origins of the name are debated, with some claiming it refers to the noodles being a favorite amongst inebriated individuals seeking a spicy and satisfying meal, while others suggest it’s a playful commentary on the dish’s bold and somewhat haphazard combination of ingredients – a culinary creation born from whatever was available in the kitchen after a night out. Regardless of the etymology, one thing is certain: Drunken Noodles are a guaranteed crowd-pleaser.

This guide provides a detailed, step-by-step recipe for creating authentic and delicious Drunken Noodles at home. We’ll cover everything from ingredient selection and preparation to mastering the wok technique and adjusting the spice level to your liking. Get ready to embark on a culinary adventure and impress your friends and family with this vibrant and flavorful Thai classic!

Why You’ll Love This Drunken Noodles Recipe:

• Authentic Flavor: We’ll walk you through using traditional Thai ingredients and techniques to achieve that signature Drunken Noodles taste.
• Customizable Spice Level: Whether you prefer a mild tingle or a fiery inferno, this recipe allows you to adjust the heat to your perfect level.
• Quick and Easy: Once you have the ingredients prepped, this dish comes together in a matter of minutes, making it perfect for a weeknight meal.
• Versatile: Feel free to experiment with different proteins and vegetables to create your own unique version of Drunken Noodles.
• Impressive: Drunken Noodles are a show-stopping dish that’s sure to impress your guests.

Key Ingredients for Drunken Noodles:

Before we dive into the recipe, let’s discuss the key ingredients that make Drunken Noodles so special:

• Rice Noodles: Wide rice noodles are the traditional choice for Drunken Noodles. Look for fresh or dried wide rice noodles in the Asian section of your grocery store. Fresh noodles are often preferred for their softer texture, but dried noodles work perfectly well after being soaked and cooked.
• Protein: Chicken, pork, beef, shrimp, or tofu are all excellent choices for protein. Slice the protein thinly for quick and even cooking.
• Vegetables: The beauty of Drunken Noodles lies in its flexibility. Common vegetable additions include bell peppers (red, green, and yellow), Thai basil (essential for that signature Drunken Noodle aroma), onions, garlic, chilies (bird’s eye chilies are traditional for heat), broccoli, carrots, baby corn, and mushrooms.
• Thai Basil: This is NOT the same as Italian basil! Thai basil has a distinctive anise-like flavor that is crucial to the authentic taste of Drunken Noodles. Look for it in Asian grocery stores. If you can’t find it, a small amount of regular basil can be used as a substitute, but it won’t be quite the same.
• Garlic and Chilies: These aromatics form the base of the flavor profile. Use fresh garlic and chilies for the best results. Adjust the amount of chilies to your desired spice level.
• Sauce: The sauce is what brings everything together. The key components are soy sauce (light and dark), oyster sauce (vegetarian oyster sauce is a great alternative), fish sauce (optional, but adds depth of flavor), sugar (palm sugar is preferred, but granulated sugar works too), and dark soy sauce (for color and a hint of sweetness).
• Oyster Sauce: A thick, brown sauce made from oyster extracts. It adds umami and a slightly sweet, savory flavor.
• Fish Sauce: This adds a salty, savory, and funky flavor that’s characteristic of Thai cuisine. Use sparingly, as it can be quite potent.
• Soy Sauce: Both light and dark soy sauce are used. Light soy sauce adds saltiness, while dark soy sauce adds color and a hint of sweetness.
• Sugar: Balances the saltiness and spiciness of the dish. Palm sugar is preferred, but regular granulated sugar can be used.

Drunken Noodles (Pad Kee Mao) Recipe

Now, let’s get cooking! Here’s a detailed recipe for making delicious Drunken Noodles at home:

Yields:

4 servings

Prep time:

20 minutes

Cook time:

15 minutes

Ingredients:

• 1 pound wide rice noodles (fresh or dried)
• 1 pound protein of your choice (chicken, pork, beef, shrimp, or tofu), thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 4 cloves garlic, minced
• 2-4 Thai chilies, minced (or more, to taste)
• 1 cup Thai basil leaves
• 1/2 cup broccoli florets
• 1/2 cup baby corn, halved
• 1/4 cup carrots, sliced
• 2 tablespoons vegetable oil

For the Sauce:

• 3 tablespoons soy sauce (light)
• 1 tablespoon dark soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce (optional)
• 1 tablespoon sugar (palm sugar or granulated sugar)
• 1 tablespoon water

Equipment:

• Wok or large skillet
• Mixing bowls
• Cutting board
• Knife

Instructions:

1. Prepare the Noodles:

If using dried rice noodles, soak them in warm water according to package directions until softened but still slightly firm. Drain well and set aside. Fresh rice noodles may only need a quick rinse.

2. Prepare the Protein:

If using meat or tofu, slice it thinly against the grain for even cooking and maximum tenderness. Marinate the protein (optional, but recommended) with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch for about 15-20 minutes. This will help to tenderize the protein and give it a nice sear.

3. Prepare the Vegetables:

Wash and chop all the vegetables. Slice the bell peppers and onion into thin strips. Mince the garlic and chilies. Have all your ingredients prepped and ready to go before you start cooking, as the cooking process is quick.

4. Make the Sauce:

In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, fish sauce (if using), sugar, and water until the sugar is dissolved. Taste and adjust the seasoning as needed. You may want to add a little more sugar if you prefer a sweeter sauce, or more soy sauce for a saltier sauce.

5. Stir-Fry the Aromatics:

Heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat the surface. Once the oil is hot, add the minced garlic and chilies. Stir-fry for about 15-20 seconds, or until fragrant, being careful not to burn the garlic.

6. Cook the Protein:

Add the marinated protein to the wok and stir-fry until cooked through. If using shrimp, cook until pink and opaque. Remove the protein from the wok and set aside.

7. Stir-Fry the Vegetables:

Add the bell peppers, onion, broccoli, baby corn, and carrots to the wok. Stir-fry for about 2-3 minutes, or until the vegetables are slightly softened but still crisp-tender.

8. Add the Noodles and Sauce:

Add the cooked noodles to the wok with the vegetables. Pour the sauce over the noodles and vegetables. Use tongs or a spatula to toss everything together, ensuring that the noodles are evenly coated with the sauce.

9. Combine and Finish:

Return the cooked protein to the wok. Stir-fry for another minute or two, until everything is heated through and well combined. Add the Thai basil leaves and toss gently until they are wilted. Be careful not to overcook the basil, as it can lose its flavor.

10. Serve:

Serve the Drunken Noodles immediately, garnished with extra Thai basil leaves, if desired. You can also add a squeeze of lime juice for extra brightness.

Tips for the Best Drunken Noodles:

• Use High Heat: A wok and high heat are essential for achieving that signature wok hei (wok breath) flavor, which is a slightly smoky and charred taste that comes from stir-frying over high heat.
• Don’t Overcrowd the Wok: Stir-fry the ingredients in batches if necessary to avoid overcrowding the wok, which can lower the temperature and result in soggy noodles.
• Prepare Everything in Advance: This dish comes together quickly, so it’s important to have all your ingredients prepped and ready to go before you start cooking.
• Adjust the Spice Level: Add more or less chilies to suit your taste. You can also use chili flakes or chili oil for an extra kick.
• Use Fresh Ingredients: Fresh ingredients, especially Thai basil, will make a huge difference in the flavor of the dish.
• Don’t Overcook the Noodles: Overcooked noodles will become mushy and unappetizing. Cook them until they are just tender but still slightly firm.
• Taste and Adjust: Taste the sauce and adjust the seasoning as needed to suit your preferences.
• Get the Right Wok: A carbon steel wok is ideal for stir-frying because it heats up quickly and evenly, and it develops a natural non-stick coating over time.
• Wok Hei (Wok Breath): This is the slightly smoky, charred flavor that’s characteristic of stir-fried dishes. To achieve wok hei, use high heat, a well-seasoned wok, and avoid overcrowding the wok.

Variations and Substitutions:

• Vegetarian Drunken Noodles: Substitute tofu for the meat and use vegetarian oyster sauce. You can also add extra vegetables, such as mushrooms or spinach.
• Seafood Drunken Noodles: Use shrimp, scallops, or squid for the protein.
• Chicken Drunken Noodles: Chicken thighs are a great choice for this dish, as they stay tender and juicy during stir-frying.
• Beef Drunken Noodles: Use thinly sliced steak for the protein.
• Pork Drunken Noodles: Use thinly sliced pork loin or pork shoulder for the protein.
• Different Vegetables: Feel free to experiment with different vegetables, such as bok choy, snap peas, or water chestnuts.
• No Fish Sauce: If you don’t like fish sauce, you can omit it or substitute it with a little more soy sauce or vegetarian oyster sauce.
• Gluten-Free Drunken Noodles: Use gluten-free soy sauce and oyster sauce. Make sure your rice noodles are also gluten-free.
• Spicier Drunken Noodles: Add more chilies or chili flakes to the sauce. You can also use chili oil for an extra kick.
• Milder Drunken Noodles: Reduce the amount of chilies or omit them altogether.
• Add Eggs: Some variations include scrambled eggs for added richness and protein.
• Use Different Noodles: While wide rice noodles are traditional, you can experiment with other types of noodles, such as udon noodles or egg noodles.

Serving Suggestions:

Drunken Noodles are a complete meal on their own, but you can also serve them with:

• Spring rolls
• Tom Yum soup
• Thai iced tea
• Mango sticky rice
• Cucumber salad

Storage and Reheating:

Store leftover Drunken Noodles in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry in a wok or skillet over medium heat until heated through. You may need to add a little water or oil to prevent the noodles from sticking.

Frequently Asked Questions (FAQs):

1. What does “Drunken” mean in Drunken Noodles?

   The name is believed to refer to the dish’s popularity as a late-night snack, often enjoyed after a night of drinking, or to the seemingly haphazard and bold combination of ingredients.

2. Can I make this recipe ahead of time?

   While the dish is best served fresh, you can prepare the sauce and chop the vegetables ahead of time to save time during cooking.

3. Where can I find Thai basil?

   Thai basil is typically found in Asian grocery stores. If you can’t find it, you can substitute it with regular basil, but the flavor will be slightly different.

4. Can I use dried chilies instead of fresh chilies?

   Yes, you can use dried chilies. Soak them in warm water for about 15-20 minutes to soften them before using.

5. How can I make this recipe less spicy?

   Reduce the amount of chilies or omit them altogether. You can also remove the seeds from the chilies before using them.

6. What’s the best way to clean a wok?

   After cooking, rinse the wok with hot water and scrub gently with a soft sponge. Avoid using soap, as it can remove the seasoning. Dry the wok thoroughly and lightly oil it to prevent rusting.

7. Can I freeze Drunken Noodles?

   Freezing is not recommended, as the noodles can become mushy upon thawing.

8. What is vegetarian oyster sauce made from?

   It’s typically made from mushrooms and other plant-based ingredients, providing a similar umami flavor to traditional oyster sauce.

9. What kind of wok should I use?

   A carbon steel wok is ideal due to its heat conductivity and ability to develop a seasoned surface.

10. How do I prevent the noodles from sticking together?

    Make sure the wok is hot enough before adding the noodles and toss them frequently while cooking. Adding a little oil can also help.

Conclusion:

Drunken Noodles are a delicious and versatile Thai dish that’s easy to make at home. With this recipe, you’ll be able to create authentic and flavorful Drunken Noodles that will impress your friends and family. So, grab your wok, gather your ingredients, and get ready to unleash the deliciousness of Drunken Noodles!