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Thai cuisine is renowned for its vibrant flavors, aromatic herbs, and a harmonious balance of sweet, salty, sour, and spicy elements. Each dish tells a story, and one standout in the realm of Thai gastronomy is Drunken Noodles. Known as "Pad Kee Mao" in Thailand, this dish captures the essence of Thai cooking with its bold flavors and delightful ingredients. In this article, we will explore the alluring world of Spicy Thai Drunken Noodles Delight, a dish that brings excitement to any dinner table and is perfect for home cooks looking to impress.

Thai Drunken Noodles

Discover the vibrant world of Spicy Thai Drunken Noodles Delight, a dish perfectly balancing sweet, salty, sour, and spicy flavors. Known as Pad Kee Mao, this flavorful meal combines flat rice noodles with fresh vegetables, proteins, and savory sauces, making it a customizable delight for any occasion. Explore this guide for key ingredients, step-by-step instructions, and tips for creating an unforgettable Thai experience right in your kitchen. #ThaiCuisine #DrunkenNoodles #Foodie #CookingIdeas #NoodleRecipes #HomeCooking #SpicyFood
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Ingredients
  

8 oz flat rice noodles

2 tbsp vegetable oil

3 cloves garlic, minced

1 bell pepper, sliced (red or green)

1 cup broccoli florets

1 medium carrot, julienned

1 cup Thai basil leaves (or sweet basil)

1 cup cooked protein (chicken, shrimp, or tofu)

2 tbsp soy sauce

1 tbsp oyster sauce (or mushroom sauce for vegan)

1 tbsp fish sauce (or soy sauce for vegan)

1 tbsp chili paste (adjust to taste)

1 tsp sugar

Lime wedges, for serving

Chopped peanuts, for garnish (optional)

Instructions
 

Prepare the Noodles: Cook the rice noodles according to the package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.

    Heat the Oil: In a large wok or non-stick skillet, heat the vegetable oil over medium-high heat until shimmering.

      Sauté Aromatics: Add minced garlic to the heated oil, stir-frying for a few seconds until fragrant, being careful not to burn it.

        Add Vegetables: Toss in the sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

          Mix in Protein: If using cooked protein, add it to the pan and stir-fry for an additional 2-3 minutes until heated through.

            Combine Sauces: In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, chili paste, and sugar. Pour this mixture over the vegetable and protein mixture in the wok.

              Add Noodles and Basil: Add the cooked rice noodles to the wok along with the Thai basil leaves. Toss everything together to thoroughly combine, ensuring the noodles are well-coated with the sauce and heated through (about 2-3 minutes).

                Serve: Plate your drunken noodles and garnish with chopped peanuts, if desired. Serve with lime wedges on the side for an extra zing.

                  Prep Time: 15 min | Total Time: 30 min | Servings: 2-3