Street Style Thai Drunken Noodles, known as “Pad Ki Mao” in Thailand, is a delicious stir-fried noodle dish. It’s famous for its bold flavors and slightly spicy taste. This recipe brings the lively street food atmosphere right to your kitchen. With a mix of wide rice noodles, fresh veggies, and a savory sauce, this dish is easy to make and perfect for any meal. You’ll love how quickly it all comes together, making it a great option for busy weeknights or special gatherings.
Why Make This Recipe
Making Street Style Thai Drunken Noodles is a fantastic choice for many reasons. First, it’s a flavorful dish packed with various ingredients, making each bite a delight. The combination of fresh vegetables and proteins like chicken, shrimp, or tofu adds color and nutrients. Second, this recipe is easy to customize based on your preference. You can change the protein, adjust the spice level, or mix in different veggies based on what you have at home.
Moreover, this dish can be prepared in about 30 minutes, making it perfect for busy individuals or families. You can enjoy a tasty homemade meal without spending hours in the kitchen. The balance of flavors from the sauce, combined with the fresh ingredients, brings an authentic taste of Thai street food right into your home. Plus, everyone loves noodles, making this dish a crowd-pleaser. Overall, Street Style Thai Drunken Noodles give you a satisfying meal that’s quick and fun to make!
How to Make Street Style Thai Drunken Noodles
Making Street Style Thai Drunken Noodles is simple and quick. Start by gathering your ingredients: wide rice noodles, vegetables such as bell peppers and broccoli, protein like chicken or tofu, soy sauce, oyster sauce, garlic, and chili.
First, soak the rice noodles in hot water until they soften. This usually takes about 10 minutes. After that, drain the noodles and set them aside. Heat a large skillet or wok over medium heat and add some oil. Once the oil is hot, toss in minced garlic and let it sauté until fragrant.
Next, add your protein to the skillet and cook until it’s fully done. For chicken, this usually takes about 5-7 minutes. If you use tofu, make sure it’s golden brown. Now, add the vegetables to the skillet and stir-fry for about 3 minutes. Once the veggies are tender, mix in the softened noodles. Pour in the soy sauce and oyster sauce, stirring everything together gently. Cook for an additional 2-3 minutes until the noodles are coated and heated through. Remember to taste and adjust the seasoning to your preference. Serve hot and enjoy!
How to Serve Street Style Thai Drunken Noodles
Serving Street Style Thai Drunken Noodles is as fun as making them. Once you have cooked the noodles, transfer them to a large serving dish or individual bowls. It’s great to garnish the dish with fresh basil or cilantro to enhance flavor and add a pop of color.
For extra spice, consider offering chili flakes on the side. Some people enjoy adding lime wedges, which can brighten the flavors even more. Don’t forget the thinly sliced cucumber or pickled veggies for a refreshing crunch alongside the rich noodles.
You can also serve this dish with a side of spring rolls or a simple cucumber salad to complete the meal. This way, you create an inviting presentation that’s pleasing to the eyes and the palate. Whether it’s for a weeknight dinner or a gathering with friends, Street Style Thai Drunken Noodles is sure to impress everyone at the table.
How to Store Street Style Thai Drunken Noodles
To store Street Style Thai Drunken Noodles, first, allow the dish to cool down to room temperature. Once cooled, transfer it into an airtight container. If you have leftover portions, it’s best to separate them into smaller containers for easy reheating later. Make sure to label the containers with the date so you can keep track of how long they have been stored.
You can keep the noodles in the refrigerator for up to 3 days. If you want to store them longer, consider freezing them. To freeze, place the noodles in a freezer-safe container and use them within 1 month for the best quality.
When you are ready to eat the leftovers, simply reheat them in the microwave or on the stovetop. Add a splash of water or a little extra sauce while reheating to keep them moist. Enjoy your delicious meal again!
Tips to Make Street Style Thai Drunken Noodles
Here are some helpful tips for making the best Street Style Thai Drunken Noodles. First, for the best texture, do not overcook the noodles when soaking them; they should be soft but not mushy. It is also helpful to prep all your ingredients ahead of time. This way, you can quickly stir-fry and enjoy the dish right after cooking.
Second, feel free to play around with the sauce ingredients. Some people like to add a splash of fish sauce or a hint of sugar for extra depth. Adjust the chili to match your spice preference: add more for a hotter dish or less for a mild meal.
Third, ensure your skillet or wok is hot enough; this helps to achieve that nice char and enhances the flavor of the noodles. Lastly, always taste your dish before serving; adjusting seasonings during cooking allows you to create a flavor that you love.
Variation
Street Style Thai Drunken Noodles can be easily varied to suit different tastes. For those who love a vegetarian option, consider using tofu and a variety of colorful vegetables. You can also add nuts like cashews or peanuts for extra crunch.
For a protein-packed meal, adding shrimp or beef is delicious. You can also include other vegetables like snap peas or carrots based on what you prefer. If you want a sweeter twist, adding a little bit of honey or brown sugar can balance the heat perfectly.
FAQs
1. Can I use other types of noodles?
Yes! While wide rice noodles are traditional, you can use other noodles like spaghetti or rice vermicelli if needed.
2. Is this dish very spicy?
The spice level depends on how much chili you add. You can adjust the amount to make it milder or hotter based on your taste.
3. Can I make this dish in advance?
Yes, you can prepare this dish ahead of time. Just store the leftovers in an airtight container and reheat when you’re ready to eat.
4. What can I serve with Drunken Noodles?
Consider serving them with spring rolls, a simple salad, or some fresh cucumber slices for a complete meal.
5. How can I make this dish gluten-free?
You can use gluten-free soy sauce and substitute the oyster sauce with a gluten-free option to make it gluten-free.
Street Style Thai Drunken Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (if using tofu)
Description
A quick and flavorful stir-fried noodle dish, known as ‘Pad Ki Mao’ in Thailand, featuring wide rice noodles, fresh veggies, and a savory sauce.
Ingredients
- 8 oz wide rice noodles
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup protein (chicken, shrimp, or tofu)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 3 cloves garlic, minced
- 1–2 chili peppers, to taste
- 2 tbsp oil for sautéing
- Fresh basil or cilantro (for garnish)
Instructions
- Soak the rice noodles in hot water for about 10 minutes until softened, then drain and set aside.
- Heat oil in a large skillet or wok over medium heat, then add minced garlic and sauté until fragrant.
- Add your choice of protein and cook until fully done; 5-7 minutes for chicken or until tofu is golden brown.
- Add the sliced vegetables and stir-fry for about 3 minutes until tender.
- Mix in the softened noodles along with soy sauce and oyster sauce, stirring to combine.
- Cook for an additional 2-3 minutes until the noodles are heated through and well-coated. Adjust seasoning to taste.
- Serve hot, garnished with fresh herbs and optional lime wedges.
Notes
Adjust the level of chili to tailor the spiciness. Great served with a side of spring rolls or cucumber salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Thai noodles, Pad Ki Mao, quick dinner, stir-fry, street food
