Why make this recipe
Street Style Thai Drunken Noodles, known as "Pad Kee Mao," are a delicious and flavorful dish that brings the essence of Thai street food into your kitchen. This dish is perfect for anyone looking to enjoy a quick yet hearty meal packed with noodles, fresh vegetables, and protein, all tossed in a savory-sweet sauce. The vibrant colors and bold flavors make it a visually appealing and satisfying meal. Making your own version at home is not only simpler than you might think, but it also gives you control over the ingredients and spice levels, ensuring everyone at your table can enjoy it.
How to make Street Style Thai Drunken Noodles
Making Street Style Thai Drunken Noodles is straightforward. With just a few ingredients and simple steps, you can whip up this tasty dish in no time. Let’s dive into the kitchen and see how you can create this Thai favorite from scratch.
Ingredients :
- 8 oz flat rice noodles
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 8 oz boneless chicken or shrimp
Directions :
Boil the Noodles:
Bring water to a boil in a large pot. Add the flat rice noodles and cook according to package instructions until al dente. Drain and set aside.Heat the Pan:
In a large skillet or wok, heat the vegetable oil over medium-high heat until it shimmers.Sauté the Garlic:
Add the minced garlic to the hot oil and sauté for about one minute until fragrant. Be sure not to burn the garlic, as this can make the dish taste bitter.Cook the Protein:
Add the boneless chicken or shrimp to the skillet. Stir-fry until fully cooked, which usually takes about 3-5 minutes for chicken and 2-3 minutes for shrimp.Add the Veggies:
Toss in the sliced bell peppers, broccoli florets, and julienned carrots. Stir-fry for another two minutes until the vegetables are slightly tender but still crisp.Combine Everything:
Add the drained noodles back into the skillet. Pour in the soy sauce and sprinkle the brown sugar on top. Toss everything well until combined and heated through.
Nutriments benefits
Street Style Thai Drunken Noodles offer several nutritional benefits.
| Nutrient | Benefits |
|—————-|————————————|
| Carbohydrates | Provide energy for your day |
| Protein | Helps in muscle repair and growth |
| Vegetables | Packed with vitamins and minerals |
| Low Sodium | Healthier option for blood pressure |
Rice noodles are gluten-free and easy to digest. Bell peppers and carrots provide antioxidants and essential vitamins, while protein like chicken or shrimp adds muscle-building nutrients.
What to Serve With Street Style Thai Drunken Noodles
You might want to pair this dish with a light Thai salad or some crispy spring rolls. A refreshing Thai iced tea or a simple lemonade can also make a great beverage choice to complement the spicy flavors of the noodles. If you’re feeling adventurous, try serving it with a side of mango salad for a delightful contrast of flavors.
Why You’ll Love This
You’ll love Street Style Thai Drunken Noodles for many reasons. First, it’s a one-pan dish, making cleanup easy. Second, the rich and savory flavors are sure to satisfy your cravings for takeout without the expense. Lastly, it’s customizable! You can easily swap out vegetables or proteins based on your preferences, making it a versatile meal for everyone at the table.
How to store Street Style Thai Drunken Noodles
Storing leftover Street Style Thai Drunken Noodles is simple. Allow the dish to cool to room temperature before placing it in an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply toss it in a skillet over medium heat or microwave it in short intervals until heated through. Add a splash of water or soy sauce to keep the noodles moist during reheating.
Tips and mistakes to avoid
Do not overcook the noodles: Follow package instructions closely. Overcooking them may lead to mushy noodles that don’t hold up well in the dish.
High heat: Ensure your pan is hot enough before adding the ingredients. This helps to achieve that perfect stir-fry look and prevents sticking.
Don’t overcrowd the pan: If making a large batch, consider cooking in batches. This will allow even cooking and help maintain the dish’s texture.
Variation (if any)
You can easily vary Street Style Thai Drunken Noodles based on your tastes. Consider the following:
- Vegetarian Option: Replace the chicken or shrimp with tofu and add additional vegetables like snap peas or mushrooms.
- Spicy Twist: Add Thai basil, sliced chili, or chili paste for a kick.
- Different Noodles: While flat rice noodles are the classic choice, you can use soba or egg noodles for a different texture.
FAQs
Q1: Can I make Street Style Thai Drunken Noodles ahead of time?
A1: Yes, you can prepare the ingredients ahead of time, like chopping vegetables and cooking the protein, but it’s best to cook the noodles and combine everything just before serving for the freshest taste.
Q2: How spicy is this dish?
A2: This dish is not inherently spicy unless you add additional chili or spicy ingredients. You can control the heat level based on your preference.
Q3: Can I freeze leftovers?
A3: While it’s best to eat the dish fresh, if necessary, you can freeze the leftovers. Just be aware that the texture may change when thawed.
With these steps, tips, and variations, you can enjoy a satisfying plate of Street Style Thai Drunken Noodles right at home. Embrace the rich flavors of this popular dish, and impress your family or friends with your culinary skills!
Print
Street Style Thai Drunken Noodles
A delicious and flavorful dish that encapsulates the essence of Thai street food, featuring flat rice noodles, fresh vegetables, and protein in a savory-sweet sauce.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 8 oz flat rice noodles
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 8 oz boneless chicken or shrimp
Instructions
- Bring water to a boil in a large pot. Add the flat rice noodles and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat until it shimmers.
- Add the minced garlic to the hot oil and sauté for about one minute until fragrant.
- Add the boneless chicken or shrimp to the skillet. Stir-fry until fully cooked, about 3-5 minutes for chicken and 2-3 minutes for shrimp.
- Toss in the sliced bell peppers, broccoli florets, and julienned carrots. Stir-fry for another two minutes until the vegetables are slightly tender.
- Add the drained noodles back into the skillet. Pour in the soy sauce and sprinkle the brown sugar on top. Toss everything well until combined and heated through.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or soy sauce to keep the noodles moist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg
