Description
Drunken Noodles, or Pad Kee Mao, is a vibrant Thai dish that combines chewy rice noodles, colorful vegetables, and your choice of protein in a savory sauce that balances spice and sweetness. This quick and easy recipe transforms everyday ingredients into an impressive meal perfect for any occasion. Indulge in the explosive flavors and delightful textures of this beloved dish that will leave your taste buds craving more.
Ingredients
Scale
- 8 oz flat rice noodles
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
- 1 cup sliced chicken or tofu
- 4 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp Sriracha (adjust to taste)
- 1 tbsp brown sugar
- 2 tbsp cooking oil
Instructions
- Soak the rice noodles in warm water for 20-30 minutes until pliable.
- While soaking, chop the vegetables and protein into bite-sized pieces.
- In a bowl, whisk together soy sauce, Sriracha, brown sugar, and minced garlic.
- Heat oil in a large skillet over medium-high heat; cook the protein until browned (5-7 minutes for chicken; 3-4 for tofu).
- Add vegetables and stir-fry until tender-crisp (3-4 minutes).
- Drain noodles and add them to the skillet with the sauce; toss everything together for about 1 minute until heated through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 485
- Sugar: 5g
- Sodium: 725mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg