Table of Contents
- Key Takeaways
- Discover the Charm of Thai Street Food at Home
- Why Drunken Noodles Are a Go-To for Easy Dinner Recipes
- Layered Flavors That Rival Takeout Favorites
- From Kitchen to Table in 30 Minutes
- Make This Thai Noodle Dish Your Own
- Notes & Tips
Key Takeaways
Craving a quick, flavorful meal with a spicy kick? This Thai Drunken Noodles (Pad Kee Mao) recipe is your answer. It’s the perfect solution for busy nights, featuring bold ingredients, fast cooking, and the rich essence of Thai cuisine—all in under 30 minutes. Make it your new favorite in your easy dinner recipes collection.
Discover the Charm of Thai Street Food at Home
There’s something magical about street-style dishes—the smoky aroma, the vibrant colors, and the intense flavors. At Betty Cooks, we believe that your home kitchen can bring that same excitement to the dinner table. This Pad Kee Mao is all about heat, sweet, and savory in perfect harmony. It’s an iconic member of Asian stir fry recipes and a classic that never fails to impress.
Why Drunken Noodles Are a Go-To for Easy Dinner Recipes
Thai Drunken Noodles are the ultimate definition of quick and easy recipes. With minimal prep and bold ingredients, this dish turns out restaurant-quality results fast. It’s one of those easy dinner recipes you’ll find yourself coming back to again and again—spicy, saucy, and seriously satisfying.
Layered Flavors That Rival Takeout Favorites
What makes Pad Kee Mao stand out among Thai noodle dishes is the combination of garlic, chilies, savory sauces, and fresh Thai basil. It’s spicy enough to wake up your palate but balanced enough for everyday meals. Whether you’re new to spicy recipes or a seasoned fan, this noodle dish hits all the right notes.
From Kitchen to Table in 30 Minutes
Weeknight dinner ideas don’t need to be complicated. This dish proves that bold flavors can come together in a single pan and in less time than it takes to order delivery. It’s the kind of takeout at home meal that lets you skip the wait and dive straight into deliciousness.
Make This Thai Noodle Dish Your Own
One of the best things about Pad Kee Mao is its versatility. Swap the protein, dial up the spice, or throw in your favorite vegetables. It’s flexible, forgiving, and undeniably delicious. That’s why it earns a well-deserved spot in your arsenal of easy dinner recipes.
Notes & Tips
For authentic results, don’t skip the Thai basil—it brings that signature flavor to the dish. If you prefer a milder kick, reduce the number of chilies or substitute with crushed red pepper. Leftovers reheat well and make a fantastic next-day lunch.
Easy Dinner Recipes: Thai Drunken Noodles (Pad Kee Mao)
Ingredients
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 Thai chilies, finely chopped (adjust to taste)
- 1/2 pound chicken breast or thighs, thinly sliced
- 1/2 onion, sliced
- 1 bell pepper, sliced
- 1/2 cup Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- Juice of 1/2 lime (optional)
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- In a wok or large skillet, heat the oil over medium-high heat.
- Add garlic and chilies. Stir-fry for 30 seconds until fragrant.
- Add the sliced chicken and cook until browned and cooked through.
- Toss in onions and bell peppers. Stir-fry for another 2 minutes.
- Add the cooked noodles to the pan.
- Pour in soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Toss well to coat evenly.
- Add Thai basil and stir until wilted.
- Squeeze lime juice over the top if desired and serve hot.
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