Go Back
Bowl of easy Thai Drunken Noodles (Pad Kee Mao) with colorful vegetables

Thai Drunken Noodles

This Easy 15-Minute Thai Drunken Noodles recipe combines wide rice noodles with vibrant vegetables and a blend of sauces for a delicious and quick meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 8 oz Wide rice noodles
For the Sauce and Vegetables
  • 2 tbsp Vegetable oil For frying
  • 3 cloves Garlic, minced
  • 2 pcs Red chili peppers, sliced Adjust based on spice preference
  • 1 cup Carrots, sliced
  • 1 cup Bell peppers, sliced
  • 1 cup Broccoli florets
  • 3 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 1 tbsp Dark soy sauce
  • 1 tbsp Sugar Can adjust for sweetness
  • 1/2 cup Thai basil Fresh to enhance flavor

Method
 

Preparation
  1. Cook the wide rice noodles according to package instructions, then drain and set aside.
  2. Heat vegetable oil in a pan over medium heat, adding in minced garlic and sliced red chili peppers, sauté until fragrant.
  3. Include sliced carrots, bell peppers, and broccoli, then stir-fry for a few minutes until the vegetables become tender.
Final Steps
  1. Fold in the cooked noodles, ensuring everything is well combined.
  2. Pour in soy sauce, oyster sauce, dark soy sauce, and sugar; toss everything together for about 2-3 minutes until well-coated.
  3. Remove from heat and stir in Thai basil, allowing its aromatic flavor to infuse the dish.
  4. Serve hot, garnished with additional herbs if desired.

Notes

Use fresh ingredients for maximum flavor. Optional: add crushed peanuts or a squeeze of lime for an extra burst of flavor. Can be stored for up to 3 days in the refrigerator.