Drunken noodles, known as Pad Kee Mao in Thailand, are a popular Thai stir-fry dish celebrated for their bold flavors and comforting qualities. Despite the name, there’s no alcohol involved in making them — the origins of the name are debated, but one theory suggests they’re the perfect dish to enjoy after a night out. With the economy making dining out less accessible, learning to make this delightful dish at home is not only budget-friendly but also a rewarding culinary experience. Let’s dive into a step-by-step guide to preparing drunken noodles from scratch.
Ingredients:
Before you start, gather these ingredients:
For the sauce:
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce (dark soy sauce if available)
• 1 tablespoon fish sauce (optional for authentic flavor)
• 1 tablespoon sugar (brown or white)
• 1 tablespoon rice vinegar or lime juice
• 1 teaspoon chili paste or Sriracha (adjust to taste)
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Oh wow, these were really popular! All the grandchildren wanted more food, and grandpa ate three helpings.
