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To truly appreciate Drunken Noodles, it's essential to understand the significance of each ingredient involved in its preparation. Each component plays a crucial role in creating the dish’s signature taste and texture. Below, we will explore the key ingredients that make Drunken Noodles a delightful culinary experience.

Drunken Noodles (Pad Kee Mao)

Indulge in a delicious bowl of Drunken Noodles Delight! This quick and easy recipe features wide rice noodles stir-fried with vibrant veggies like bell pepper and broccoli, plus a kick from chili flakes and a blend of savory sauces. The sautéed garlic and fresh Thai basil elevate the flavors, while scrambled eggs add a hearty touch. Perfect for a weeknight dinner or a cozy meal at home. Serve hot and garnish with sliced chilies for an extra pop!
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Ingredients
  

8 oz wide rice noodles

2 tablespoons vegetable oil

4 cloves garlic, minced

1 red bell pepper, sliced

1 cup broccoli florets

1 carrot, julienned

1 cup fresh Thai basil leaves

2 eggs, lightly beaten

1/4 cup soy sauce

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon dark soy sauce

1 tablespoon sugar

1 teaspoon chili flakes (adjust to taste)

Optional: sliced red chilies for garnish

Instructions
 

Cook the rice noodles according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.

    In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

      Add the sliced bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry for 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 empty side. Scramble the eggs until cooked, then mix with the vegetables.

          Add the cooked noodles to the skillet. Pour the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar over the noodles. Add chili flakes to taste. Toss everything together until well combined and heated through, about 2-3 minutes.

            Stir in the fresh Thai basil leaves and remove from heat. Taste and adjust seasoning if needed.

              Serve hot, garnished with sliced red chilies if desired.

                Prep Time: 15 min | Total Time: 30 min | Servings: 2-3