Best 6 Thai Drunken Noodles Recipes

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**Thai Drunken Noodles: A Flavorful and Intoxicating Culinary Journey**

Embark on a tantalizing culinary adventure with Thai drunken noodles, a delectable dish that combines the vibrant flavors of Thailand with a subtle hint of intoxication. Prepared with flat rice noodles, an array of vegetables, tender protein, and a flavorful sauce, this dish is a symphony of sweet, sour, spicy, and savory notes that will leave your taste buds dancing. In this comprehensive guide, we present a collection of Thai drunken noodle recipes that cater to diverse dietary preferences, including vegetarian, chicken, shrimp, and beef variations. Get ready to transport your taste buds to the vibrant streets of Thailand with this intoxicating noodle dish.

Let's cook with our recipes!

THAI DRUNKEN NOODLES



Thai Drunken Noodles image

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

8 ounces flat rice noodles
2 tablespoons kikoman soy sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
1 tablespoon canola oil
1 cup diced extra firm tofu
2 teaspoons minced garlic
1 sliced Thai chiles or thai chili paste (just use very little the first time and then you'll know how much to increase or decrease it by the)
1 1/2 cups sliced broccoli
1/2 cup thinly sliced red onion
1 cup bean sprouts
1 cup Thai basil (you can use regular basil leaves in its place if you can't find this ingredient but it will give it)

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.

THAI DRUNKEN NOODLES (PAD KEE MAO)



Thai Drunken Noodles (Pad Kee Mao) image

This is my version of drunken noodles after researching and trying to make it in my own kitchen. It is a spicy and hearty noodle plate great for cold winter nights. One of mine and my husband's favorite spicy Thai dishes

Provided by Van Dana

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 4

Number Of Ingredients 14

1 pound dried rice noodles
3 tablespoons oil, divided
¼ cup sliced Thai chiles
¼ cup sliced onion
2 tablespoons minced garlic
2 tablespoons dark soy sauce
2 tablespoons fish sauce
2 tablespoons soy-based seasoning sauce (such as Golden Mountain®)
1 tablespoon brown sugar
1 red bell pepper, cut into 1-inch pieces
1 cup chopped broccoli
1 cup pea pods
½ cup chopped carrots
1 cup chopped fresh Thai basil

Steps:

  • Place noodles in a pot and cover with hot water. Add 1 tablespoon oil and soak until soft, 5 to 10 minutes. Drain and rinse with cold water. Set noodles aside.
  • Heat remaining oil in a wok over medium-high heat. Add chiles, onion, and garlic and fry until golden, about 5 minutes. Add soy sauce, fish sauce, soy-based seasoning sauce, and brown sugar and stir to combine. Add drained noodles, bell pepper, broccoli, pea pods, and carrots. Stir fry until crisp-tender, 3 to 5 minutes. Add basil and remove from heat. Let rest until basil wilts, about 1 minute.

Nutrition Facts : Calories 570.1 calories, Carbohydrate 107.3 g, Fat 11.2 g, Fiber 4.4 g, Protein 8.1 g, SaturatedFat 1.8 g, Sodium 1277 mg, Sugar 7.6 g

SLOW-COOKED THAI DRUNKEN NOODLES



Slow-Cooked Thai Drunken Noodles image

I really love pad kee mao and was inspired to try my recipe in the slow cooker on a really busy day. It came out tasting great! I was so happy to have it ready to go when we got home. You can easily substitute chicken, turkey or beef for pork. -Lori McLain, Denton, Texas

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 6 servings.

Number Of Ingredients 15

1 pound boneless pork ribeye chops, chopped
1 medium onion, halved and sliced
1 can (8-3/4 ounces) whole baby corn, drained, optional
1 small sweet red pepper, sliced
1 small green pepper, sliced
1-3/4 cups sliced fresh mushrooms
1/2 cup chicken broth
1/2 cup soy sauce
1/4 cup honey
2 garlic cloves, minced
2 teaspoons Sriracha chili sauce
1/4 teaspoon ground ginger
8 ounces thick rice noodles or linguine
1 cup fresh snow peas
Thinly sliced fresh basil

Steps:

  • Place pork, onion, corn, if desired, peppers and mushrooms in a 6- or 7-qt. slow cooker. Whisk broth, soy sauce, honey, garlic, Sriracha chili sauce and ginger until blended; pour over top. Cook, covered, on low 5-6 hours or until pork is cooked through and vegetables are tender., Meanwhile, cook pasta according to package directions; do not overcook. Drain noodles and rinse under cold water. Stir noodles and peas into slow cooker; let stand 15 minutes. Garnish with basil.

Nutrition Facts : Calories 360 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 1467mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 2g fiber), Protein 21g protein.

THAI DRUNKEN MASTER NOODLES (PAD KEE MOW)



Thai Drunken Master Noodles (Pad Kee Mow) image

This is my closest attempt at recreating our favorite Thai dish. The key is the fresh wide rice noodles that can only be found at an asian market.

Provided by Cadylynn

Categories     Asian

Time 40m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 15

2 (1 lb) packages fresh Thai rice noodles (if these cannot be found you can use 1 pound dry rice noodles)
1/2 medium onion (sliced)
2 -3 garlic cloves (minced)
3 green onions (chopped)
1 large green bell pepper (sliced)
2 large tomatoes (cut into chunks)
1/2 red bell pepper (sliced)
2 chicken breasts (thinly sliced)
fresh basil (approx. 3 stems)
6 tablespoons oyster sauce
3 tablespoons rice vinegar
3 tablespoons fish sauce
3 tablespoons sugar
3 tablespoons lime juice
1 tablespoon chili sauce (Sambal Oelek)

Steps:

  • Heat a wok with several tablespoons of cooking oil. Seperate rice noodles and stir fry noodles until they soften.
  • When oil is absorbed add a few tablespoons of soy sauce and finish cooking.
  • Remove noodles from heat, place noodles on a plate and keep them in a warm oven.
  • Add a few more tablespoons of cooking oil to the skillet and stir fry onions, garlic, green onions, peppers and basil until softened slightly.
  • Add chicken and cook until slightly browned.
  • Combine all ingredients for sauce in a medium sized bowl and whisk everything together,.
  • Add noodles and sauce to skillet.
  • Stir fry for several minutes.
  • Remove from heat and enjoy.

THAI DRUNKEN NOODLES



Thai Drunken Noodles image

This recipe is from atasteofthai.com Haven't tried it yet, but it's on my list of things to cook. The site claims this is the Thai cure for a hangover.

Provided by Mindi Bunch

Categories     One Dish Meal

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

0.5 (8 ounce) box wide rice noodles
4 tablespoons vegetable oil
3 tablespoons garlic, chopped
2 small onions, chopped
2 large tomatoes, chopped
1 red bell pepper, chopped
2 cups cleaned and cut green beans
1 lime, juice of
1/4 cup chili-garlic sauce
1/3 cup soy sauce
1/2 cup brown sugar
1 teaspoon salt

Steps:

  • Soak noodles according to directions for stir-fry; drain.
  • In a large skillet or wok heat oil over medium heat. Add garlic and stir-fry until light brown. Add onions, tomatoes, red bell pepper and green beans; continue to stir-fry over medium heat 1-2 minutes.
  • Stir in noodles. Add lime juice, garlic chili pepper sauce, soy sauce, brown sugar and salt stirring continuously until noodles are firm but tender.

Nutrition Facts : Calories 411.6, Fat 14.2, SaturatedFat 1.9, Sodium 2188.8, Carbohydrate 66.9, Fiber 4.9, Sugar 33.1, Protein 6.4

THAI BEEF DRUNKEN NOODLES RECIPE - (4.6/5)



Thai Beef Drunken Noodles Recipe - (4.6/5) image

Provided by á-74973

Number Of Ingredients 11

1 lb of fresh rice noodles
1/4 lb of thinly sliced beef flank steak
2 green bell pepper
1 red bell pepper
1/2 cup of bean sprouts
3 cloves of garlic
2 tablespoon of oyster sauce
1 tablespoon of corn starch
1 tablespoon of Sriracha (optional)
2 tablespoon of Asian five spice powder
1 cup of chicken broth

Steps:

  • 1. Marinate beef with soy sauce. 2. Sauteed beef in a wok for 5 minutes under high heat with 1 tablespoon of canola oil. 3. Save beef in a bowl. 4. Cut bell peppers into 1" squares. Dice in the wok under medium heat until soft with 1 tablespoon of canola oil. 5. Add bean sprouts and sauteed for 2 minutes. 6. Save the veggies in a separate bowl. 7. Put cut rice noodles in a pot of boiling water until they separate. Strain them. 8. Mix chicken broth, five spice powder, oyster sauce, corn starch and Sriracha. Stir well. 9. In a hot wok, add the gravy mixture, then the cooked noodles, beef and veggies.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and avoid any scrambling during the cooking process.
  • Use a large skillet or wok: Drunken noodles are a stir-fry dish, so you'll need a large skillet or wok to cook them in. This will give you plenty of room to toss the noodles and vegetables without overcrowding them.
  • Cook the noodles according to package directions: The cooking time for drunken noodles will vary depending on the type of noodles you use. Be sure to follow the package directions for the best results.
  • Don't overcook the vegetables: The vegetables in drunken noodles should be cooked until they are tender-crisp. If you overcook them, they will become mushy and lose their flavor.
  • Use a high-quality fish sauce: Fish sauce is a key ingredient in drunken noodles. Be sure to use a high-quality fish sauce that has a good flavor. Look for a fish sauce that is made from anchovies or sardines.
  • Serve drunken noodles immediately: Drunken noodles are best served immediately after they are cooked. The noodles will start to absorb the sauce and become soggy if they sit for too long.

Conclusion:

Drunken noodles are a delicious and easy-to-make Thai dish that is perfect for a quick and flavorful meal. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family. So next time you're looking for a new and exciting dish to try, give drunken noodles a try!

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