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If you're looking to spice up your weeknight dinners, Drunken Noodles, also known as Pad Kee Mao, is a vibrant and flavorful dish that brings the heart of Thai cuisine straight to your kitchen. This beloved stir-fried noodle dish is characterized by its bold flavors and aromatic ingredients, making it a favorite among food enthusiasts and casual cooks alike. The name "Drunken Noodles" is said to refer to the dish's ability to revive anyone who's had a little too much to drink, but it also reflects the lively, intoxicating flavors that dance across your palate with every bite.

Drunken Noodles (Pad Kee Mao)

Indulge in the vibrant flavors of Drunken Noodles Delight! This quick and easy recipe is perfect for a satisfying meal packed with flat rice noodles, fresh vegetables, and aromatic Thai basil. With a savory sauce that combines soy, oyster, and fish sauce, every bite is a taste sensation. Top it off with a squeeze of lime for a refreshing kick. Ready in just 30 minutes and perfect for weeknight dinners, this dish is sure to be a family favorite!🍜🍹
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Ingredients
  

8 oz flat rice noodles

2 tablespoons vegetable oil

1 tablespoon minced garlic

1 small onion, sliced

1 bell pepper, sliced (red or green)

1 cup broccoli florets

1 cup Thai basil leaves

2 large eggs

¼ cup soy sauce

2 tablespoons oyster sauce

2 tablespoons fish sauce (or soy sauce for a vegetarian version)

1 tablespoon dark soy sauce (optional for color)

1 teaspoon sugar

1 teaspoon chili flakes (adjust to taste)

1 lime, cut into wedges (for serving)

Instructions
 

Prepare the Noodles: Bring a pot of water to boil. Add the flat rice noodles and cook according to package instructions until al dente. Drain and rinse them under cold water to stop the cooking process. Set aside.

    Make the Sauce: In a bowl, combine the soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and chili flakes. Mix well and set aside.

      Cook the Veggies: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and onion, sautéing for about 1-2 minutes until fragrant.

        Stir in the Vegetables: Add the bell pepper and broccoli florets to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

          Add the Noodles: Push the vegetables to the side of the pan and crack the eggs directly into the pan. Stir the eggs to scramble them until cooked through. Then, add the cooked noodles to the pan.

            Combine Everything: Pour the prepared sauce over the noodles and toss everything together, ensuring the noodles are evenly coated. Add the Thai basil leaves and mix them in until they wilt.

              Serve: Remove from heat and serve immediately, garnished with lime wedges for a fresh squeeze of lime juice.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2-3 servings