Servings: 4
Preparation Time: 20 minutes
Start to Finish Time: 50 minutes
A Bold Symphony of Flavors: The Art of Drunken Noodles
Drunken noodles, or pad kee mao, are a vibrant celebration of Thai cuisine. This dish masterfully balances spicy, sweet, salty, and sour flavors—hallmarks of Thai culinary tradition. The name “drunken noodles” evokes the idea of enjoying this comforting and flavorful meal after a lively night out, making it an iconic dish for all occasions.
The Mystery of Origins
While its exact beginnings remain a tantalizing enigma, drunken noodles are believed to have originated in the Central Plains of Thailand. The dish’s evolution was influenced by Chinese immigrants who brought stir-fry techniques to the region. The name pad kee mao, which translates to “drunken stir-fried noodles,” reflects a playful nod to its history and reputation.
The Foundation: Rice Noodles
At the heart of drunken noodles is the choice of wide rice stick noodles. These noodles, light and elastic, serve as the perfect canvas to absorb the dish’s spicy, savory sauce. A quick rinse in cold water after cooking ensures they remain separate and ready to embrace the flavors.
A Sauce That Sings
The sauce is a melody of bold and complementary flavors. Fish sauce, a staple in Southeast Asian kitchens, provides a salty depth reminiscent of soy sauce in other Asian cuisines. Rice vinegar adds brightness, while chili garlic sauce lends the fiery heat that defines the dish. A touch of sugar and low-sodium soy sauce round out the profile, creating a harmony that’s both satisfying and complex.
Texture and Taste in Harmony
The vegetables and mushrooms in drunken noodles bring an engaging interplay of textures. Sliced onions, bell peppers, and carrots provide crunch, while quartered mushrooms contribute an earthy richness. Fresh basil, used generously, adds a fragrant, herbal note that lifts the entire dish.
The Stir-Fry Secret
As with any great stir-fry, preparation is key. Having all ingredients prepped and ready ensures a seamless cooking experience. Starting with peanut oil, garlic, and serrano chile, the base is infused with irresistible aroma and heat. The pork tenderloin, perfectly seasoned, takes on the sauce, becoming tender and deeply flavorful.
A Dish Worth Celebrating
Drunken noodles are more than a meal—they’re a sensory experience that embodies the artistry of Thai cooking. Each bite tells a story of tradition, creativity, and balance, making this dish a perennial favorite for those who seek bold, unforgettable flavors.
Whether enjoyed with friends after a night out or savored as a comforting meal, drunken noodles are a testament to the beauty of Thai cuisine, inviting you to explore the delicious world of spicy, savory, and aromatic delights.
Prepare:
8 ounces rice stick noodles, wide
Whisk:
1/4 cup fish sauce
2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon low sodium soy sauce
2 teaspoon chili garlic sauce
Heat:
1 tablespoon peanut oil
1 tablespoon garlic, minced
1 teaspoon serrano chile, minced
12 ounces pork tenderloin, trimmed, cubed, and
seasoned with salt, black pepper, and 1 tbsp. sugar
1 medium onion, sliced
1 each red bell pepper, sliced into 1/4-inch-thick
strips
8 ounces mushrooms, quartered
1 each carrot, bias-sliced
1 cups basil (divided)
Instructions:
RICE NOODLES (12 minutes + 8 minutes to cook):
Prepare rice noodles according to package directions; drain, rinse in cold water, and drain again.
Make sure that you stir the noodles from time to time so that they do not stick together.
WOK (while rice noodles cook):
Whisk together fish sauce, vinegar, 1 tablespoon sugar, soy sauce, and chili garlic sauce; set aside.
Heat oil in a wok or large skillet over high. Add garlic and serrano; stir-fry until fragrant, 30 seconds.
Add pork and cook until brown (about 4 minutes).
Add fish sauce mixture and stir-fry until sauce bubbles and thickens, about 1 minute.
Stir in onions, bell pepper, mushrooms, and carrot; stir-fry to soften slightly, 2-3 minutes.
Add the rice noodles and gently stir until they absorb sauce, 1-2 minutes.
Add the basil and toss gently to wilt.
Fish sauce is popular throughout Southeast Asia. It brings a salty element to dishes, similar to soy sauce in Chinese and Japanese recipes. Thai cookery is a unique combination of brilliant tastes, textures, and colors. The balance of spicy, sweet, salty, and sour are what make a Thai meal. Drunken noodles is a perfect example of that balance. As with most stir-fries, the secret is to have all of your ingredients ready before you begin cooking. Start by cooking the rice noodles and rinsing in cold water to prevent sticking. They’re light, elastic, and perfect for absorbing sauce. For this recipe, look for wide rice noodles.
Per Serving (excluding unknown items): 403 Calories; 7g Fat (16.1% calories from fat); 25g Protein; 58g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 1751mg Sodium; 8g Total Sugars; trace Vitamin D; 54mg Calcium; 2mg Iron; 783mg Potassium; 377mg Phosphorus. Exchanges: .