Like with any culture, there are always slight variances of a recipe that make it a staple in someone’s home. My version of Drunken Noodles (also known as Pad Kee Mao) hits all the flavor notes of traditional recipes, but loads a little extra on veggies. And since I’m a huge fan of toasted sesame oil, there’s a bit of that too for a nuttiness that even my friends with peanut allergies can enjoy as well. Vegan and vegetarian sauces keep things plant-based, and the best part? The veggies are interchangeable, making this dish a great way to clear out the fridge at the end of the week.
Having said all that, as long as you have the sauces and the technique, you are golden! And on that note, scroll onwards for the recipe!
Prepare and slice all vegetables into bite-sized pieces before cooking.
Meanwhile, cook and prepare rice noodles according to package instructions. Separate and slice as needed (for larger sheets of noodles like pictured here).
Bring a large skillet or wok to medium heat, then add oil. When ready, add shallots, ginger, and garlic. Fry until fragrant and golden brown around the edges (about 3-5 minutes). Afterwards, add the vegetables. Stir and cook for another 10-12 minutes, or until preferred doneness. Add water as needed to prevent burning and to help steam while cooking.
Afterwards, add the cooked rice noodles, sauces, cracked pepper, and herbs. Season with lime juice then stir until combined. Cook until the noodles begin to absorb the liquid, or about 3-5 minutes.
Taste test and adjust as needed. When ready, garnish with herbs and fried shallots. Serve lime wedges alongside and enjoy!
Drunken Noodles (My Non-Traditional Way)
PREP TIME: 15 MIN
COOK TIME: 20-30 MIN
SERVES: 3-4
Ingredients:
- 1 lb. wide rice noodles (fresh if possible!), cooked to package instructions
- 3 Tbs cooking oil
- 3-4 cloves Garlic, sliced
- 2” piece fresh Ginger, julienned
- 3 medium Shallots / small onion
- 1/3 cup Oyster Mushroom Stir Fry Sauce
- 1 1/2 Tbs Fish Sauce
- 2 Tbs Soy Sauce
- 4-6 stalks Scallions, sliced
- 1/2 cup loosely packed Holy Basil / Thai Basil, stems removed
- 2 cups veggies, sliced (bell peppers, tomatoes, carrots, broccoli are great for starters!)
- 1-2 Tbs Sriracha (optional)
- 1 tsp cracked black (or white) pepper
- 3 Tbs Toasted Sesame Seed Oil (I prefer chili sesame oil, but go at your own pace with heat)
- 1 Lime, juiced (plus extra wedges for serving)
- Fried shallots (optional)
Directions for Drunken Noodles:
- Prepare and slice all vegetables into bite-sized pieces before cooking. Meanwhile, cook and prepare rice noodles according to package instructions. Separate and slice as needed (for larger sheets of noodles like pictured here).
- Bring a large skillet or wok to medium heat, then add oil. When ready, add shallots, ginger, and garlic. Fry until fragrant and golden brown around the edges (about 3-5 minutes). Afterwards, add the vegetables. Stir and cook for another 10-12 minutes, or until preferred doneness. Add water as needed to prevent burning and to help steam while cooking.
- Afterwards, add the cooked rice noodles, sauces, and herbs. Season with lime juice, then stir until combined. Cook until the noodles begin to absorb the liquid, about 3-5 minutes.
- Taste test and adjust as needed. When ready, garnish with herbs, fried shallots, and lime wedges (optional). Enjoy!
Notes:
- Every Lao and Thai person has their own version of this recipe, so take it easy and taste test at your own pace. Have fun, and happy seasoning!
- For more delicious recipes to create or pair alongside, visit the Kitchen Journal.
