**Discover the Enticing World of Drunken Noodles: A Culinary Journey Through Thailand's Beloved Dish**
Embark on a tantalizing culinary adventure with Thailand's iconic dish, drunken noodles, also known as Pad Kee Mao. This irresistible stir-fried noodle dish captivates taste buds with its bold flavors, vibrant colors, and intoxicating aroma that lives up to its name. Dive into a symphony of textures as wide rice noodles, succulent chicken or tofu, crisp vegetables, and a symphony of herbs and spices dance together in a harmonious blend. Elevate your tastebuds with the classic Pad Kee Mao recipe, featuring a spicy and savory sauce made with fish sauce, oyster sauce, and chili paste. Explore variations like the vegetarian Pad Kee Mao, a delightful meatless option that showcases the dish's versatility. And for a seafood twist, try the Tom Yum Pad Kee Mao, where succulent shrimp and the tangy flavors of tom yum soup elevate this noodle dish to new heights. Get ready to indulge in a culinary masterpiece that embodies the vibrant spirit of Thai cuisine.
DRUNKEN NOODLES
Thai-style drunken noodles is not only good for a hangover but good for entertaining too!
Provided by kayak
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
- Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
- Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
- Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
- Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 656.3 calories, Carbohydrate 111.7 g, Cholesterol 111.1 mg, Fat 8.2 g, Fiber 3.2 g, Protein 30.3 g, SaturatedFat 1.6 g, Sodium 446.1 mg, Sugar 12.2 g
DRUNKEN NOODLES
My favorite Thai dish is EASY, fast, and fiery Drunken Noodles, a delicious recipe that's ready in 30 minutes!
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Cook noodles according to package instructions.
- Mix sauce in a small bowl and set aside.
- Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.
- Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
- Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.
Nutrition Facts : Calories 405 kcal, Carbohydrate 62 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 1529 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
THAI DRUNKEN NOODLES
Quick and easy Thai noodles make a tasty meal. You can easily change the ingredients to suit your own tastes. Different veggies can be added or substituted such as mushrooms, snow peas etc
Provided by Ranikabani
Categories Asian
Time 30m
Yield 1 platter of Thai noodles
Number Of Ingredients 12
Steps:
- Soak noodles for 15 minutes in warm water.
- In a large pot of boiling water, cook rice noodles until just tender, about 1 minute; drain and set aside.
- In a small bowl, combine the Kikoman sauce, oyster sauce and sugar and put it aside.
- Heat oil in a large skillet or wok over medium-high heat.
- Add tofu and cook until its a golden colour which should take about 30 seconds to a minute and set this aside.
- Add garlic and cook 10 seconds.
- Add chili, broccoli, onion and stir fry for 30 secs.
- Add the soy sauce mixture, noodles, sprouts, basil and reserved tofu and stir-fry for 1 minute, or until hot.
- Serve in a serving platter.
MY FAMOUS DRUNKEN NOODLES
Provided by Jet Tila
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Make sauce: Combine all of the ingredients in a small bowl. Set aside.
- Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
- Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
- Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
- Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.
EASY BANGKOK-STYLE "DRUNKEN NOODLES" RECIPE
Make and share this Easy Bangkok-Style "drunken Noodles" Recipe recipe from Food.com.
Provided by jim3804
Categories < 30 Mins
Time 25m
Yield 3 serving(s)
Number Of Ingredients 20
Steps:
- # Place noodles in a pot of boiling water over medium-high heat. Stir until noodles have separated. When cooked "al dente" (chewy - not too soft), drain and rinse with cold water (to prevent sticking). Set aside.
- # To make the stir-fry sauce, place all sauce ingredients in a cup and stir well. Do a taste test (note that the sauce will be very strong at this point - it will be diluted later when added to the noodles). If too sour, add a little more sugar. If not salty enough, add more fish sauce.
- # In a wok or large/deep frying pan over medium to high heat, add a few tablespoons oil plus the lime leaves, shallots, garlic, galangal (or ginger), red chili, and tofu. (If you are using chicken or shrimp, add them at this point as well.) Stir-fry 1 minute, or until fragrant.
- Stir-frying tip: When wok/pan becomes too dry, add a little water, white wine or sherry (or cooking wine), or broth 1 tablespoons at a time (instead of adding more oil). This will save you calories and added fat.
- # Add the broccoli and stir-fry another 30 seconds to 1 minute, or until broccoli has turned bright green.
- # Add the stir-fry sauce plus the noodles and tomatoes. Stir-fry for 1-2 minutes, turning the noodles as you fry in order to incorporate sauce.
- # Remove from heat and add the bean sprouts and coriander leaves. Toss in the wok to combine.
- # Do a taste test for salt, adding more fish sauce (instead of salt) if needed. If too salty for your taste, add another squeeze of lime juice. If the noodles don't have enough heat, add more fresh chili or chili sauce (see below for recipe link).
- # Sprinkle with fresh basil and serve with Thai chili sauce. Enjoy!
Nutrition Facts : Calories 518.8, Fat 13.2, SaturatedFat 1.4, Sodium 261.3, Carbohydrate 88.4, Fiber 8.2, Sugar 13.8, Protein 23.4
THAI DRUNKEN NOODLES WITH BEEF
Steps:
- In a bowl, stir together first 7 ingredients; set aside. Cook noodles according to package directions; drain. Toss with 1 tablespoon oil; set aside. , In a large wok or skillet, heat remaining oil over high heat. Add beef in a single layer; cook until caramelized, about 30 seconds. Turn and cook 30 seconds more; remove. Add red peppers, onion and Thai chiles to wok; stir-fry until peppers are just tender and starting to brown, 2-3 minutes. Add sauce and noodles; bring to a simmer. Cook until sauce thickens and starts to coat noodles. Add beef; toss to coat. Remove from heat; add basil and chives. Serve immediately.
Nutrition Facts : Calories 497 calories, Fat 14g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 2393mg sodium, Carbohydrate 74g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
Tips:
- Use a well-seasoned wok: A well-seasoned wok will help to prevent the noodles from sticking and will also impart a delicious flavor to the dish.
- Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your drunken noodles. Use fresh vegetables, good-quality noodles, and a flavorful sauce.
- Don't overcrowd the wok: When cooking the noodles, don't overcrowd the wok. This will prevent them from cooking evenly.
- Cook the noodles until they are al dente: Al dente means "to the tooth" in Italian. It refers to the texture of pasta or noodles that are cooked until they are just tender but still have a slight bite to them.
- Add the sauce just before serving: Adding the sauce just before serving will help to prevent the noodles from becoming soggy.
Conclusion:
Drunken noodles are a delicious and easy-to-make dish that can be enjoyed by people of all ages. With its combination of savory, sweet, and spicy flavors, drunken noodles are sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy meal, give drunken noodles a try!
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