Thai Drunken Noodles Recipe

Few things can transport you to the bustling streets and night markets of Thailand quite like Pad Kee Mao, or Thai Drunken Noodles. This dish is a symphony of flavors and textures with the delightful mingling of fragrant basil, crunchy vegetables, and tender slices of beef. It’s not just a meal; it’s an experience that brings family and friends together. The vibrant colors and intoxicating aromas make it a must-try for anyone who loves to cook, connect, and celebrate life’s rich tapestry through food.

Ingredients:

• 8 oz wide rice noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup carrots, julienned
• 1 lb beef sirloin, thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 cup Thai basil leaves, torn
• Optional: sliced chili peppers for extra heat

Instructions:

1. Prepare the rice noodles according to the package instructions, then drain and set aside.
2. Heat the vegetable oil in a large pan or wok over medium-high heat.
3. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Add the sliced red bell pepper and julienned carrots. Stir-fry for 3-4 minutes until they start to soften.
5. Add the thinly sliced beef to the pan and cook until browned, about 5-7 minutes.
6. In a small bowl, combine the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce mixture into the pan and stir well to coat the ingredients.
7. Add the cooked rice noodles to the pan, tossing everything together until well combined.
8. Finally, add the Thai basil leaves, tossing briefly to mix them through and release their aroma.
9. Serve immediately, garnished with optional sliced chili peppers if desired.

Helpful Tips:

• If you can’t find Thai basil leaves, Italian basil can be used as a substitute, though it will alter the flavor slightly.
• Adjust the spice level by adding or omitting the optional sliced chili peppers based on your preference.
• For a vegetarian version, substitute beef with tofu or additional vegetables like zucchini or mushrooms.

Storage Instructions:

This dish is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat, adding a splash of water to loosen the noodles.

Pairings:

• Complement this dish with a refreshing Thai iced tea or a crisp green papaya salad.
• A light cucumber salad with a tangy dressing would also pair beautifully with the rich flavors of the noodles.

At Zynahz, our mission is to bring the joy and creativity of cooking into your home. We encourage you to try this Thai Drunken Noodles recipe and share your delightful experiences with us. Share it with your friends and family to spread the love for good food and great company. Dive into more recipes on Zynahz, follow us on social media, and don’t forget to sign up for our newsletter for endless culinary inspirations. Happy cooking!