Description
A vibrant and flavorful street-style Thai Drunken Noodles recipe featuring stir-fried flat rice noodles with a savory sauce, fresh vegetables, and your choice of chicken or shrimp. This quick and delicious dish captures the authentic taste of Thai street food with a balance of sweet, salty, and aromatic flavors.
Ingredients
Scale
Main Ingredients
- 8 oz flat rice noodles
- 8 oz boneless chicken or shrimp
Vegetables
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
Sauce and Seasoning
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
Instructions
- Prepare the noodles: Soak or cook the flat rice noodles according to package instructions until they are soft but still slightly firm. Drain and set aside.
- Cook the protein: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken or shrimp and stir-fry until cooked through, about 4-5 minutes for chicken or 3-4 minutes for shrimp. Remove from the skillet and set aside.
- Sauté the aromatics and vegetables: In the same skillet, add the remaining vegetable oil. Add the minced garlic and sauté until fragrant, about 30 seconds. Then add the bell peppers, broccoli florets, and julienned carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Combine noodles and sauce: Return the cooked chicken or shrimp to the skillet with the vegetables. Add the drained rice noodles, low-sodium soy sauce, and brown sugar. Toss everything together carefully, ensuring the noodles are well coated with the sauce and heated through for an additional 2-3 minutes.
- Serve: Remove from heat and serve the Thai drunken noodles hot, optionally garnished with fresh herbs like cilantro or sliced green onions for extra flavor.
Notes
- You can substitute flat rice noodles with wide rice vermicelli noodles if preferred.
- Adjust the protein type and quantity based on your preference or to make it vegetarian by omitting meat and adding tofu.
- Add chili flakes or fresh bird’s eye chilies if you prefer a spicier version.
- For an authentic touch, add Thai basil leaves at the end of cooking before serving.
Keywords: Thai Drunken Noodles, Pad Kee Mao, Thai stir fry, flat rice noodles, chicken, shrimp, quick Thai recipe