Drunken Noodles: A Spicy Symphony of Flavors and Textures

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About Drunken Noodles

The dish’s origin is unclear but it is claimed that the dish is perfected by the Chinese immigrants who were resided in Thailand. Moreover the drunken noodles are the main component in Thai Cuisine and a popular choice by the locals and the tourists as well.

If you get Drunken Noodles from the sidewalks of Thailand, you’ll be chugging beer to cool the burn in your mouth unless you’ve got an exceptional spice-o-meter. The dish is also popular in other countries, including the United States, where it has become a staple in Thai restaurants. In fact, drunken noodles have become so popular in the United States that they have been dubbed the “new pad Thai.” Because of its popularity, the dish has undergone numerous variations, with some restaurant chains offering vegan or gluten-free options as well.

Drunken Noodles Ingredients:

Rice Noodles: These rice noodles (8 oz.) are the primary component of drunken noodles. They are wider and chewier than traditional rice noodles, making them ideal for stir-frying.

Sauce: Fish sauce (2 tsp), oyster sauce (3 tbsp), soy sauce (1/2 cup), sugar (2 tsp), and chili paste (1 tsp) are common ingredients in drunken noodles sauce. These ingredients are mixed together to make a savory, sweetish sauce that encases the noodles and other ingredients.

Thai Basil Leaves: Thai basil (1 cup) adds a distinct flavor to drunken noodles that is not found in other types of basil.

Vegetables: Vegetables such as bell peppers (1), shallots (1), and green onion are frequently used in the dish. These vegetables give the dish color, flavor, and nutrition.

Chili and Garlic: Garlic (4 cloves), chili peppers (2) and are key ingredients in drunken noodles, providing the dish with its distinct spicy flavor.

Meat (1/2 Lb): Chicken, beef, pork, shrimp, or tofu can all be used to make drunken noodles. Typically, the meat is thinly sliced and simmer with the noodles and other ingredients.

Instructions:

1. Cook the noodles: Cook the rice noodles as directed on the package. Set aside after draining and rinsing with water.

2. Make the sauce: In a small bowl, combine all of the sauce ingredients.

3. Prepare the meat and vegetables:  Heat the oil in a wok over hot temperature. Cook for 2 minutes after adding shallots. Cook the meat (chicken or seafood) in more oil. Sauté the chili peppers & garlic, then add the bell peppers, and the whites of finely diced green onion.

4. Stir in the noodles and sauce: Toss for a few mins, or till thoroughly warmed. Remove from stove and add basil into the noodles.

5. Serve and Enjoy: Garnish it using leftover green onion & add extra sriracha, chili sauce, or crushed red peppers for the extra spice.

Variations of Drunken Noodles:

Vegetarian Drunken Noodles: Tofu can be used in place of chicken in vegetarian drunken noodles. Sautee the tofu separately before adding it to the noodles.

Protein: Replace the protein with shrimp, tofu, beef, or chicken thighs.

Vegetables: Add more veggies, such as broccoli, yellow squash, & baby corn.

Tips:

Here are some pointers to follow if you want to make Thai drunken noodles at home:

1. Choose the appropriate noodles

The right type of noodles is essential for making great Thai drunken noodles. Rice noodles are commonly used in this dish, and you can select from a variety of widths to suit your tastes. Noodles labelled “rice stick noodles” or “pad Thai noodles” can be found at your local Asian grocery store or online.

2. Gather your ingredients

Thai drunken noodles require several fresh ingredients, including garlic, chili peppers, bell peppers, onions, and Thai basil. Make sure to chop everything ahead of time so you’re not scrambling to finish it all while cooking.

3. Prepare the sauce

The sauce is an important component of Thai drunken noodles, so get it right. Fish sauce, oyster sauce, soy sauce, sugar, & chili paste are common ingredients in the sauce. Depending on your taste, you can adjust the heat level by adding more or less chili paste.

4. Warm up your wok or pan

High heat is required to achieve the best flavor and texture in your Thai drunken noodles. A wok or large frying pan is ideal for this dish because it allows for quick and even cooking. Before adding any ingredients, heat your pan over high heat.

5. Prepare your ingredients in batches

To avoid your Thai drunken noodles becoming too watery or soggy, cook your ingredients in batches. Begin with the meat and brown it before setting it aside. Cook the vegetables until tender, then set them aside. Finally, add the noodles and sauce to the pan and stir-fry until the noodles are coated in the sauce and heated through.

6. Finish with Thai basil

Thai basil is an essential ingredient in Thai drunken noodles, but it is best added at the end. This preserves the flavor and aroma. Just before serving, toss in a handful of Thai basil leaves.

How to Store Drunken Noodles:

Follow these steps to store rice noodles for drunken noodles:

Noodles should be cooked according to package directions. When the noodles are done, drain them and wash them with frozen water to end the cooking time and remove any surplus starch. To keep the noodles from sticking together, toss them with a little oil. Locate the noodles in a sealed jar and refrigerate for up to three days. If you’re ready to use the noodles, easily soak them for a few minutes in hot water until soft and pliable prior to actually adding them to your dish.

By following these steps, you can keep your rice noodles fresh and prevent them from drying out or clumping together.

Frequently Asked Questions:

1. What modifications can I make to make these vegetarian or vegan?

You can substitute vegetarian stir-fry sauce for oyster sauce and soy sauce for fish sauce. You can also make a simpler version by combining 2 parts soy sauce and 1 part Golden Mountain Seasoning Sauce.

2. What can I use instead of a wok if I don’t have one?

A 12-inch nonstick skillet will suffice; however, it is much easier to toss things in a wok.

3. What else can I use the sauce for if it makes more than I need?

Anything! This is my Universal Stir-Fry Sauce, and it’s great in stir-fries, fried rice, as a marinade, or in another fried noodle dish.

Drunken Noodles

Course: DinnerCuisine: Thai

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

405

kcal

Drunken noodles are a very popular recipe and known as “Pad Kee Mao”. If you love Thai food, then you are familiar with this Thai dish. The dish is also known as very tasty for its bold and spicy flavor.

Ingredients

• 8 Oz Rice Noodles

• 1/2 Lb Chicken Breast (Thinly Sliced)

• 1 Cup Thai Basil

• 1 Bell Pepper (Thinly Sliced)

• 1 Shallot (Diced)

• 2 Stalks Green Onion (Finely Diced)

• 4 Garlic Cloves (Minced)

• 2 Red Chili Pepper (Finely Diced)

• 2 Tsp Fish Sauce

• 3 Tbsp Oyster Sauce

• 1/2 Cup Soy Sauce

• 2 Tsp Sugar

• 1 Tsp Chili Paste

• 2 Tbsp Vegetable Oil

Directions

• Cook the rice noodles as directed on the package. Set aside after draining and rinsing with water.
• In a small bowl, combine the fish sauce, oyster sauce, soy sauce, sugar and chili paste. Mix well.
• Set a wok or a nonstick skillet over high heat and add 1 tbsp vegetable oil. Once the oil is hot add in the thinly sliced chicken and cooked until browned and cooked through. Remove chicken from heat and set aside.
• Add in the remaining vegetable oil over medium high heat. Add in the shallots and cook until translucent. Add in the chili peppers and minced garlic until fragrant. Finally add in the bell pepper and the whites of the green onion. Sauté for 5 min or until the bell peppers are soft.
• Stir in the noodles, sauce and chicken and toss for a few minuets or until thoroughly warmed through. Remove from heat and add in the Thai basil leaves.
• Garnish using leftover green onion or add in siracha, chili sauce or crushed red peppers for some extra spice. Enjoy!

Notes

• The right type of noodles is essential for making great Thai drunken noodles. Rice noodles are commonly used in this dish, and you can select from a variety of widths to suit your tastes. Noodles labelled “rice stick noodles” or “pad Thai noodles” can be found at your local Asian grocery store or online.
• High heat is required to achieve the best flavor and texture in your Thai drunken noodles. A wok or large frying pan is ideal for this dish because it allows for quick and even cooking. Before adding any ingredients, heat your pan over high heat.
• Thai basil is an essential ingredient in Thai drunken noodles, but it is best added at the end. This preserves the flavor and aroma. Just before serving, toss in a handful of Thai basil leaves.