Description
Thai Drunken Noodles, also known as Pad Kee Mao, are a quick and vibrant stir-fried noodle dish bursting with fresh herbs, colorful vegetables, and a balanced blend of spicy and savory flavors. Perfect for busy weeknights, this recipe is easy to prepare and customizable with a variety of proteins and veggies, delivering a wholesome, satisfying meal in under 30 minutes.
Ingredients
Scale
Noodles and Base
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
Aromatics
- 3 garlic cloves, finely chopped
- 2 fresh chili peppers, finely chopped (adjust to taste)
Vegetables and Protein
- 1 cup mixed vegetables (bell peppers, carrots, snap peas), sliced
- 7 oz plant-based protein (tofu or tempeh), crumbled or cubed
Sauces and Flavorings
- 3 tablespoons soy sauce (natural)
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar
Finishing
- 1 cup fresh basil leaves
Instructions
- Prep Your Ingredients: Soak the wide rice noodles in warm water for about 15 minutes until softened but still firm. While soaking, finely chop garlic and chili peppers, slice the vegetables into bite-sized pieces, and crumble or cube the plant-based protein.
- Stir-Fry the Aromatics: Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and chilies, stirring quickly until fragrant and lightly golden, about 30 seconds.
- Add Vegetables and Protein: Add the prepared mixed vegetables and plant-based protein to the pan. Stir-fry for a few minutes until vegetables soften slightly but remain crisp and vibrant.
- Combine with Noodles and Sauces: Drain the noodles and add them to the wok along with soy sauce (natural), vegetarian Worcestershire sauce (natural), and apple cider vinegar. Stir vigorously to evenly coat the noodles with the sauce and combine all flavors.
- Finish with Fresh Basil: Turn off the heat and gently fold in fresh basil leaves, allowing them to wilt slightly from the residual heat, adding a fresh, aromatic lift to the dish.
Notes
- Use fresh or well-soaked rice noodles for the best texture.
- Stir-fry on high heat to quickly cook ingredients and maintain crispness.
- Cook in batches if your pan is small to avoid steaming the ingredients.
- Taste and adjust soy sauce, vinegar, and chili levels to suit your preference.
- Add fresh basil leaves last to keep their color and aroma vibrant.
- To make gluten-free, use tamari (natural) instead of soy sauce and confirm noodles are rice-based.
- For extra spice, increase fresh chilies or add chili paste.
- Protein options can be swapped with chicken, shrimp, or plant-based sausage if preferred.
- Vegetable variations include baby corn, mushrooms, or zucchini for different textures.
- Serve with garnishes like extra basil leaves, sliced chilies, or toasted sesame seeds for added crunch and aroma.
- Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 1 month.
- Reheat gently in a skillet with a splash of water or vegetable broth for best texture retention.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Thai Drunken Noodles, Pad Kee Mao, Thai stir-fry, rice noodles, plant-based protein, spicy noodles, quick dinner, gluten free, vegetarian
