Street Style Thai Drunken Noodles

• Flat rice noodles: Give that chewy street noodle feel look for wide sheets in Asian markets and soak just until pliable for the best texture
• Vegetable oil: Lets everything sauté quickly and evenly choose a neutral oil with high smoke point
• Garlic: Fresh minced garlic is key for the bold aroma and depth so pick plump firm cloves
• Low sodium soy sauce: Provides a savory salty backbone while keeping the dish from being too salty always taste before adding more
• Brown sugar: Gives balance with subtle sweetness I prefer dark brown for a richer flavor
• Bell peppers: Bring color and sweet crunch Pick firm glossy ones and slice thinly for even cooking
• Broccoli florets: Add earthy notes and lovely green color Choose small florets for quick stir frying
• Carrots: Lend color and slight sweetness Use julienned fresh carrots for the nicest snap
• Boneless chicken or shrimp: Makes this a protein packed meal Opt for tender chicken breast or large peeled shrimp for quick cooking

Step-by-Step Instructions

Prep the Noodles:

Boil water in a large pot then cook flat rice noodles as directed on the package until they are al dente. Drain well and place aside to prevent sticking. Getting this step right means your noodles will not go mushy later.

Heat the Oil and Aromatics:

Pour vegetable oil into a large skillet or wok and place over medium high heat until the oil shimmers. Add the minced garlic and stir constantly for about one minute until the aroma is strong but not browned. This brings a deep savory flavor base to everything else.

Cook the Protein:

Add your chosen protein such as sliced chicken breast or shrimp to the hot pan. Stir fry for three to five minutes for chicken or two to three minutes for shrimp until just cooked through but still juicy. Avoid overcooking especially if using shrimp for the best result.

Stir Fry the Vegetables:

Toss in the sliced bell peppers broccoli florets and julienned carrots. Stir fry for just another two minutes. The vegetables should become slightly tender while still keeping a pleasant crisp texture. Do not overcook as you want some bite.

Combine Everything:

Return the drained noodles to the skillet. Pour in low sodium soy sauce and sprinkle in the brown sugar. Toss everything together using tongs or two spatulas so the sauce evenly covers noodles veggies and protein. Stir fry just until the dish is hot throughout and every noodle is coated and glossy.

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My favorite part is always the bell peppers. Their natural sweetness mellows the spice and adds such color. My family always gathers around the stove just to sneak the crisp veggies before I can toss them with the noodles and sauce.

Storage Tips

Leftovers store well in an airtight container in the fridge for up to three days. For best texture reheat in a skillet with a splash of water rather than a microwave. Freeze for up to two months but know the noodles will soften a bit on thawing.

Ingredient Substitutions

Swap chicken or shrimp for tofu or seitan to make this fully plant based. Use tamari instead of soy for a gluten free meal. Bok choy snow peas or zucchini can be used if you do not have broccoli or carrots.

Serving Suggestions

Serve straight from the wok garnished with fresh basil or cilantro. Add extra chili flakes or a squeeze of lime for more heat and brightness. I love tossing in a handful of Thai basil for an authentic touch the aroma makes the whole kitchen feel like a market in Bangkok.

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Cultural and Historical Context

Drunken noodles are called Pad Kee Mao in Thailand which roughly means someone eating after a night out. Despite the name there is no alcohol in the sauce. This dish is beloved for its bold spicy sauce and the way it soaks up everything in the pan a real street food classic that brings a taste of Thailand to your table.

Recipe FAQs

→ What type of noodles should I use?

Wide flat rice noodles are traditional for this dish and provide the ideal chewy texture, soaking up the sauce beautifully. Look for them fresh or dried in Asian grocery stores.

→ Can I adjust the spice level?

Absolutely! Add sliced Thai chilies or a pinch of chili flakes while stir-frying to increase the heat. For a milder version, simply omit extra chilies.

→ Is it possible to make this vegetarian?

Yes, simply replace the chicken or shrimp with tofu or additional vegetables. The savory sauce works well with plant-based proteins.

→ What vegetables work best?

Bell peppers, broccoli, and carrots add color and crunch, but you can also include baby corn, snow peas, or mushrooms depending on your preference.

→ Can I prepare the dish ahead of time?

This stir-fry is best served fresh, but you can prep the veggies and cook the noodles ahead. Store everything separately and combine quickly at mealtime.