Description
Thai Drunken Noodles, or Pad Kee Mao, are a vibrant and flavorful stir-fried noodle dish that combines tender rice noodles with fresh vegetables and a spicy-sweet sauce. This dish is perfect for any occasion, whether you’re enjoying a cozy night in or entertaining guests. With its delightful aroma and irresistible taste, it’s sure to impress anyone lucky enough to share your table.
Ingredients
Scale
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 cup bell peppers, sliced (mixed colors)
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tsp Sriracha sauce (adjust to taste)
- Juice of 1 lime
- 1/2 cup fresh Thai basil leaves
Instructions
- Cook the rice noodles according to package instructions until al dente; drain and set aside.
- In a large pan, heat the vegetable oil over medium-high heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Add the bell peppers and stir-fry for about 3-4 minutes until tender-crisp.
- Stir in soy sauce, brown sugar, Sriracha, and lime juice; let bubble for another minute.
- Add the cooked noodles and fresh basil; toss everything together until well-coated and heated through (2-3 minutes).
- Serve immediately for a delicious experience!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg