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The origins of Drunken Noodles are as spicy as its flavors. While the exact beginnings of Pad Kee Mao are shrouded in mystery, it is widely accepted that this dish emerged from the vibrant streets of Thailand, where street vendors expertly whip up quick meals for locals and tourists alike. The name "Drunken Noodles" is often attributed to the notion that the dish is a popular choice for those looking for a hearty meal after a night of revelry. The combination of flavors, spices, and the satisfying texture of the noodles makes it an ideal comfort food for those seeking a late-night indulgence.

Street style Thai Drunken Noodles

Dive into the vibrant world of Thai street food with Sizzling Street Style Thai Drunken Noodles, a dish that’s a true celebration of bold flavors and delightful textures. This culinary gem features stir-fried rice noodles paired with fresh vegetables, aromatic herbs, and savory sauces that create an unforgettable dining experience. Explore the origins, key ingredients, and learn to recreate this beloved dish right in your kitchen. Experience the essence of Thailand's rich food culture with every delicious bite.
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Ingredients
  

8 oz wide rice noodles

2 tablespoons vegetable oil

4 cloves garlic, minced

1 red chili, sliced (adjust to taste)

1 bell pepper, sliced (red or green)

1 cup broccoli florets

1 medium carrot, sliced thin

1 cup Thai basil leaves (you can use sweet basil as an alternative)

2 eggs (optional)

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 teaspoon sugar

1 tablespoon lime juice

Fresh lime wedges, for serving

Crushed peanuts, for garnish (optional)

Instructions
 

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

    Heat Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat.

      Sauté Aromatics: Add the minced garlic and sliced red chili to the hot oil, stirring quickly for about 30 seconds until fragrant.

        Add Vegetables: Toss in the bell pepper, broccoli, and carrot. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.

          Add Eggs (if using): Push the vegetables to one side of the wok. Crack the eggs into the empty space, scrambles them gently until lightly cooked, then mix them into the vegetables.

            Combine Noodles: Add the prepared noodles to the wok. Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Toss everything together to ensure the noodles are coated in the sauces.

              Finish with Basil: Stir in the fresh Thai basil leaves and lime juice. Cook for another minute, allowing the basil to wilt slightly.

                Serve: Remove from heat and plate your drunken noodles. Garnish with crushed peanuts (if using) and serve with lime wedges on the side for an extra zesty kick.

                  Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 2-3 servings