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Drunken Noodles

Drunken Noodles
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Indulge in the delightful flavors of Drunken Noodles, a quick and vibrant Thai-inspired dish that’s perfect for any weeknight dinner. Known as Pad Kee Mao, this recipe combines chewy rice noodles with an array of colorful vegetables and your choice of protein, creating a satisfying meal that balances sweet and spicy notes. With just 30 minutes of preparation and cooking time, you can whip up this flavorful stir-fry that’s sure to impress family and friends alike. Customize it to your liking by adjusting the spice level or swapping in seasonal veggies for a fresh twist. Once you try this dish, it will undoubtedly become a staple in your kitchen!

Ingredients

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  • 8 oz flat rice noodles
  • 2 cups mixed vegetables (bell peppers, carrots, broccoli)
  • 1 cup sliced chicken or tofu
  • 4 cloves garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp Sriracha (adjust to taste)
  • 1 tbsp brown sugar
  • 2 tbsp cooking oil

Instructions

  1. Soak the rice noodles in warm water for 20-30 minutes until pliable.
  2. While soaking, chop mixed vegetables and protein into bite-sized pieces.
  3. In a bowl, whisk together soy sauce, Sriracha, brown sugar, and minced garlic.
  4. Heat oil in a large skillet over medium-high heat; cook chosen protein until browned (5-7 minutes for chicken or 3-4 for tofu).
  5. Add chopped vegetables to the skillet and stir-fry until tender-crisp (about 3-4 minutes).
  6. Drain soaked noodles and add to the skillet along with the sauce mixture; toss everything for about one minute until heated through.

Nutrition

Find it online: https://lilrecipe.com/drunken-noodles/