My Famous Drunken Noodles
About this recipe
Drunken Noodles, or Pad Kee Mao, are a beloved Thai street food known for their bold flavors and satisfying texture. This version by Jet Tila combines sweet, savory, and spicy elements to create a dish that's not only quick to prepare but also packed with flavor. The name might suggest otherwise, but rest assured, there's no alcohol in the noodles; it's all about the fun of enjoying them late at night!
In just 20 minutes, you can whip up this easy recipe that serves 2 to 4 people, making it perfect for a cozy dinner or a late-night snack. With fresh ingredients like shrimp, Thai basil, and a homemade sauce, these Drunken Noodles are sure to impress.
Ingredient notes
- If you can't find sweet soy sauce, you can make your own by mixing 60% black strap molasses with 40% soy sauce.
- For the sauce, Jet recommends using Thai fish sauce for an authentic flavor.
Tips from Food Network’s video
- Heat the oil until it shimmers before adding garlic to ensure it cooks properly without burning.
- When adding the eggs, use the 'hot side, cold side' technique by pushing other ingredients to the side of the pan to control cooking.
Good to know
- How many servings does this recipe yield?
- This recipe yields 2 to 4 servings.
- What type of noodles should I use?
- You should use fresh rice noodles for this recipe.
- How long does it take to make Drunken Noodles?
- The total time to make Drunken Noodles is 20 minutes.
- Can I substitute the shrimp with another protein?
- The recipe does not specify alternatives, but you could consider using chicken or tofu if desired.
No life story here — the video and the recipe are the whole point. All credit to Food Network: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Combine sweet soy sauce, oyster sauce, fish sauce, sugar, Sriracha, minced garlic, and chiffonade Thai basil in a small bowl to make the sauce. Set aside.
- 2
In a large sauté pan, heat canola or peanut oil over high heat until it shimmers.
- 3
Add minced garlic to the pan and cook, stirring, until light brown.
- 4
Add eggs and serrano chiles to the pan, stirring until the eggs are lightly scrambled and barely set, about 1 minute.
- 5
Add shrimp and sliced onion to the pan, folding constantly until the shrimp turn pink, about 1 minute.
- 6
Add fresh rice noodles, Thai basil leaves, halved grape tomatoes, and the prepared sauce to the pan. Toss to combine for about 3 minutes, scraping the bottom of the pan to prevent burning.
- 7
Cook for an additional minute until the noodles are well coated and heated through. Serve hot.
Heads up — we had to guess a little:
- The quantity for '6 to 8 Thai basil leaves' is inferred as a range based on typical usage in recipes.
Credit where it’s due: this recipe was transcribed from Food Network’s original video on YouTube. Follow them there — it’s their dish.
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