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STREET STYLE THAI DRUNKEN NOODLES centered hero view, clean and uncluttered
Joe Rooney

Street Style Thai Drunken Noodles: Irresistibly Easy

Experience the vibrant flavors of Thailand with this quick and easy Street Style Thai Drunken Noodles recipe. This Spicy Thai Noodles dish, also known as Pad Kee Mao, features stir-fried wide rice noodles with fresh vegetables and your choice of protein, perfectly balanced with savory, sweet, and umami notes. Enjoy an authentic Thai street food experience that is both delicious and simple to prepare for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 8 oz flat rice noodles
  • 2 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp brown sugar
  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
  • 1 cup carrots, julienned
  • 8 oz boneless chicken or shrimp

Method
 

  1. Boil water in a large pot and cook flat rice noodles according to package instructions until al dente. Drain and set aside.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  3. Add minced garlic and sauté for about one minute until fragrant.
  4. Add chicken or shrimp and stir-fry until cooked through (3-5 minutes for chicken; 2-3 minutes for shrimp).
  5. Add bell peppers, broccoli, and carrots; stir-fry for 2 minutes until slightly tender but still crisp.
  6. Return noodles to the skillet and add soy sauce and brown sugar.
  7. Toss everything together until noodles are well coated and heated through.
  8. Serve hot and enjoy your authentic Pad Kee Mao!

Notes

  • For extra heat, add fresh chilies or chili flakes according to your preference. Substitute protein with tofu for a vegetarian version. Best served immediately but can be refrigerated for up to 2 days.