Embark on a culinary adventure to the vibrant streets of Thailand with our Thai Drunken Pasta, a tantalizing fusion of bold flavors and aromatic ingredients. This delectable dish combines the essence of traditional Thai cuisine with the convenience of pasta, creating a symphony of tastes that will leave you craving for more.
Our recipe collection features a variety of Thai Drunken Pasta variations, each offering a unique twist on this beloved dish. From the classic Pad Kee Mao, with its fiery heat and savory sauce, to the creamy and indulgent Pad Woon Sen, made with glass noodles and a rich peanut sauce.
For those seeking a vegetarian option, our Tofu Pad Kee Mao is a delightful choice, bursting with flavor and packed with wholesome ingredients. And for seafood lovers, the Seafood Pad Woon Sen is a must-try, combining succulent shrimp, squid, and mussels in a flavorful broth.
No matter your preference, our Thai Drunken Pasta recipes are sure to satisfy your taste buds and transport you to the vibrant culinary landscape of Thailand. So gather your ingredients, prepare your palate, and let's embark on this exciting culinary journey together!
THAI DRUNKEN PASTA
A recipe based on my favorite dish at a local Thai restaurant. Uses a basic stir fry sauce with chicken and a variety of vegetables.
Provided by fratzke.susan
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cook noodles and set aside. Add a small amount of peanut oil to keep from sticking.
- Heat oil in a wok or large skillet. Add the garlic and brown lightly.
- Add chicken and cook until no longer pink.
- Add onions, pepper, mushrooms, and broccoli. Stir fry lightly for 4 to 5 minutes.
- Add noodles and stir.
- Add lime juice, chili sauce, soy sauce, pepper flakes, basil, brown sugar, and salt.
- Stir continuously until noodles are firm but tender.
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
CHEF JOHN'S DRUNKEN NOODLES
I did have a drink or three while making these, so I could enjoy them as the food gods intended, which is slightly drunk. At least that's the main theory on how this dish got its name. The other theory is that it got its name because at one point it was made with wine - but that's not as entertaining! Serve garnished with Thai basil and lime, if desired.
Provided by Chef John
Categories Thai Main Dishes
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
- Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
- Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture. Add Chinese broccoli stems and stir-fry until tender, about 2 minutes. Add Chinese broccoli leaves and stir-fry until wilted.
- Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer. Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
- Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.
Nutrition Facts : Calories 341.2 calories, Carbohydrate 61.2 g, Fat 8.5 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 1392.8 mg
SLOW-COOKED THAI DRUNKEN NOODLES
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
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 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:
- Make sure your noodles are cooked al dente. This means they should be tender but still have a slight bite to them. Overcooked noodles will become mushy and won't hold the sauce as well.
- Use a variety of vegetables. This will add color, flavor, and texture to your dish. Some good options include bell peppers, broccoli, carrots, and snap peas.
- Don't be afraid to adjust the spice level. If you like your food spicy, add more chili peppers or Sriracha sauce. If you prefer a milder dish, reduce the amount of chili peppers or omit them altogether.
- Serve your drunken noodles with a wedge of lime. This will add a refreshing citrus flavor that complements the spicy sauce.
Conclusion:
Thai drunken noodles is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its combination of spicy, sweet, and savory flavors, it's sure to please everyone at the table. So next time you're looking for a new and exciting noodle dish to try, give Thai drunken noodles a try. You won't be disappointed!
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