Chef John's Spicy Drunken Noodles
There’s always a bit of mystery behind the name of a dish, and this one is no different. The legend of Drunken Noodles goes that they were created by drunk people, for drunk people. As someone who’s indulged in a late-night bowl of noodles to help soak up a few drinks, this theory makes sense. While it may not be scientifically backed, it does seem to do the trick.
Another version of the story suggests that wine was once a key ingredient in the sauce, but honestly, that’s not as interesting. If that’s the case, why did they stop using wine? I’m with the ‘drunk origin’ camp, though it was probably a mix of the two theories. Regardless, the origin doesn’t matter much because, no matter how it got its name, this dish—Pad Kee Mao—is one of the simplest and most flavorful noodle dishes I know.
The key to success is properly preparing the rice noodles. Soak them in hot water until they’re pliable but not soft. Avoid using boiling water, as many recipes suggest—it makes the noodles mushy and starchy, which you want to avoid until they hit the sauce. And while this dish calls for rice noodles, you can use any pasta or noodle, and the results will still be amazing. No matter what you choose, I really hope you give this a try!
Ingredients List
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8 ounces dried rice noodles
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¼ cup oyster sauce
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¼ cup soy sauce
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1 tablespoon Asian fish sauce
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1 tablespoon maple syrup
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1 teaspoon white sugar
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2 tablespoons cold water
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2 tablespoons vegetable oil
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1 teaspoon sesame oil
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1 cup shallots, thinly sliced
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6 teaspoons chile padi (bird's eye chiles), thinly sliced
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4 cloves garlic, minced
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2 ½ pounds skinless, boneless chicken thighs, cut into strips (Optional)
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1 pound Chinese broccoli, sliced (Optional)
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4 green onions, thinly sliced
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1 cup fresh Thai basil leaves
Instructions
Prepare all the ingredients.
Dinogo / VICTORIA JEMPTY
Soak the rice noodles in hot water for 10 to 15 minutes until they are pliable. Stir occasionally to prevent them from sticking together. Once soft, drain the water and cover the noodles with a damp paper towel.
Dinogo / VICTORIA JEMPTY
In a small bowl, mix together oyster sauce, soy sauce, fish sauce, maple syrup, sugar, and water.
Dinogo / VICTORIA JEMPTY
Heat vegetable oil and sesame oil in a wok or large frying pan over medium-high heat. Stir-fry shallots, chilies, and garlic until the shallots become tender, about 2 minutes. Push the mixture to the edges of the pan to create space, then add the chicken. Sear for 1 minute, then mix with the shallot mixture.
Dinogo / VICTORIA JEMPTY
Add the stems of Chinese broccoli and stir-fry for about 2 minutes until they become tender.
Dinogo / VICTORIA JEMPTY
Add the Chinese broccoli leaves and stir-fry until they have wilted down.
Dinogo / VICTORIA JEMPTY
Stir in the drunken noodle sauce and sliced green onions. Continue cooking until the sauce starts to simmer.
Dinogo / VICTORIA JEMPTY
Add the soaked rice noodles and toss them in the sauce until the noodles are fully coated and cooked through, about 2 minutes. Remove from heat.
Dinogo / VICTORIA JEMPTY
Stir in fresh Thai basil leaves and cook until they have wilted. Taste and adjust the seasoning if necessary. Serve hot.
Chef John
Recipe Tips
You can use any type of pasta or noodles, but be mindful that the soaking and cooking time will vary depending on their size and type.
Feel free to substitute any meat or vegetable, as long as it's sliced thinly or pre-cooked.
Any hot pepper will do, or swap in a sweet pepper and adjust the heat with red pepper flakes.
While regular basil is fine, Thai basil is the preferred choice for the best flavor.
Nutritional Information (per serving)
| 341 | Calories |
| 9g | Fat |
| 61g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 341 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 1g | 7% |
| Sodium 1393mg | 61% |
| Total Carbohydrate 61g | 22% |
| Dietary Fiber 2g | 6% |
| Protein 5g | 10% |
| Potassium 268mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5