Street Style Thai Drunken Noodles – Quick, Flavor-Packed Stir-Fry

Introduction

Nothing says “comfort food with a kick” quite like Street Style Thai Drunken Noodles. Known in Thailand as Pad Kee Mao, this stir-fried noodle dish is loved for its bold flavors, satisfying textures, and vibrant colors. It’s perfect for those craving a quick yet impressive meal that’s both flavorful and filling.

The dish features wide rice noodles stir-fried with fresh vegetables and your choice of protein, all enveloped in a savory, slightly sweet, umami-packed sauce. With just 30 minutes from prep to plate, you can bring the street food experience straight into your home kitchen. Whether you’re cooking for family, friends, or just a solo weeknight dinner, this recipe delivers a restaurant-quality taste without the fuss.

Ingredients (Serves 4)

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

Ingredient Highlights

Flat Rice Noodles: These wide, chewy noodles soak up the sauce beautifully while providing a tender, satisfying texture.

Vegetable Oil: Neutral-tasting oil ideal for high-heat stir-frying without overpowering the dish.

Garlic: Fresh garlic adds fragrance and depth of flavor. Cooking it just until fragrant prevents bitterness.

Soy Sauce & Brown Sugar: Together, they create a savory-sweet base for the sauce, balancing the natural umami of the protein and vegetables.

Vegetables: Bell peppers, broccoli, and carrots add crunch, color, and nutrients, keeping the dish fresh and vibrant.

Protein: Chicken or shrimp provides lean protein and absorbs the sauce, making the dish hearty and complete.

Step-by-Step Instructions

Step 1: Prepare the Noodles

Bring a large pot of water to a boil. Cook the flat rice noodles according to package instructions until al dente. Drain and set aside. Overcooked noodles will become mushy when stir-fried, so monitor closely.

Step 2: Cook the Protein

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add the minced garlic and sauté for about 1 minute until fragrant.

Add the protein:

• Chicken: Stir-fry for 3–5 minutes until fully cooked and lightly browned.
• Shrimp: Cook for 2–3 minutes until pink and opaque.

Remove the protein from the pan and set aside.

Step 3: Stir-Fry the Vegetables

Add the bell peppers, broccoli, and julienned carrots to the hot skillet. Stir-fry for 2–3 minutes until slightly tender but still crisp.

Step 4: Combine Noodles, Protein, and Sauce

Return the cooked noodles and protein to the skillet. Add the soy sauce and brown sugar, tossing everything together until evenly coated and heated through.

Ensure the noodles are well-coated but not soupy; the sauce should cling to each strand.

Step 5: Serve

Divide into 4 portions and serve immediately. Garnish with fresh herbs or chili slices if desired. Enjoy the bold, vibrant flavors of Thai street food at home!

Cooking Tips for Best Results

1. Use Fresh Noodles: Fresh wide rice noodles work best, but dried noodles soaked in hot water for 10–15 minutes are a good substitute.
2. High Heat is Key: Stir-frying over high heat keeps vegetables crisp and protein juicy.
3. Prep Ingredients First: Everything cooks fast; chopping vegetables and measuring sauces beforehand prevents overcooking.
4. Avoid Overcrowding the Pan: Cook in batches if necessary to prevent steaming instead of stir-frying.
5. Customize the Sauce: Add fish sauce, chili paste, or a squeeze of lime for authentic Thai flavors.

Nutritional Information (Approximate per serving)

• Calories: 550 kcal
• Protein: 30 g
• Carbohydrates: 70 g
• Fiber: 4 g
• Fat: 19 g (Saturated Fat: 3 g, Unsaturated Fat: 12 g)
• Sodium: 720 mg
• Sugar: 6 g
• Cholesterol: 100 mg

This makes it a balanced, filling dish that provides protein, vegetables, and energy from noodles—perfect for a quick lunch or dinner.

Variations and Ideas

• Vegetarian Version: Replace protein with tofu or tempeh for a plant-based twist.
• Spice Level: Add fresh Thai chilies, chili garlic sauce, or sriracha to taste.
• Extra Vegetables: Snap peas, mushrooms, or zucchini can be added to enhance nutrition and texture.
• Noodle Substitutes: Shirataki or zucchini noodles for a low-carb alternative.
• Flavor Boost: Garnish with fresh Thai basil, cilantro, or crushed peanuts.

Print

Frequently Asked Questions (FAQ)

1. Can I use pre-cooked noodles?
Yes. If using pre-cooked noodles, toss them in hot water to loosen before stir-frying.

2. Can I use frozen vegetables?
Absolutely. Thaw them slightly or stir-fry a bit longer to avoid excess moisture.

3. Can I make this gluten-free?
Use gluten-free soy sauce or tamari. Ensure other sauces or toppings are gluten-free.

4. How spicy is this dish?
This recipe is mild by default. Add fresh chili, chili paste, or hot sauce to increase heat.

5. Can I make it ahead for meal prep?
Yes, but stir-fry noodles are best eaten fresh. You can prep the vegetables and protein ahead to reduce cooking time.

Conclusion

Street Style Thai Drunken Noodles bring the vibrant flavors of Thai street food straight to your kitchen. With tender noodles, crisp vegetables, and perfectly cooked protein coated in a savory-sweet sauce, this recipe is a quick and satisfying meal that’s hard to beat.

In under 30 minutes, you can create a colorful, flavorful dish that’s perfect for weeknight dinners, casual gatherings, or meal prep. Whether you stick with chicken, shrimp, or experiment with tofu, these drunken noodles are always a crowd-pleaser.

Enjoy the spicy, sweet, and umami-packed taste of Thailand without leaving home!