Drunken Noodles (Pad Kee Mao) – 30 minute meal with shrimp and fresh vegetables in a fiery Asian sauce. Better than take out!
Saucy, spicy noodles, shrimp and fresh vegetables in a fiery sauce.
Authentic Asian flavor in a simple, 30 minute recipe – the answer to what’s for dinner tonight.
Why I love this recipe:
- It’s an easy, 30 minute recipe with restaurant quality flavor.
- If Thai food is your take-out go to, this is for you.
- Customize with different proteins and vegetables.
- It’s a forgiving recipe. Check your fridge for vegetables you already have.
- This is a step-by-step guide to a delicious recipe that’s even better than takeout.
Protein, vegetables and noodles needed for this recipe:
- olive oil
- 16-20 size shrimp peeled and deveined
- zucchini
- carrots
- bell peppers
- mushrooms
- green onions
- dry rice noodles (flat rice noodles)
- salt and black pepper
- fresh cilantro
Drunken Noodle Sauce ingredients:
- garlic clove
- fresh ginger
- crunchy garlic chili sauce
- oyster sauce
- soy sauce
- maple syrup
- fish sauce
- whole lime
- chicken, seafood or vegetable stock
- cornstarch
How to make Drunken Noodles:
Add the drunken noodle sauce ingredients to a small bowl. Whisk to combine then set aside.
Prep and cut all vegetables and reserve.
Boil water in a large skillet with deep sides. Cook thai noodles according to package instructions to al dente, gently separating them with tongs.
Drain, rinse in cold water then toss in 1 tablespoon of the olive oil and set aside.
Add 1 1/2 tablespoons of olive oil to the same skillet over medium to medium-high heat then drop in the vegetables.
Season with salt and pepper and cook 3-4 minutes or until fork tender then move the vegetables to the edges of the skillet.
Add the shrimp, season with salt and pepper and cook 2-3 minutes over medium heat turning halfway through.
Reduce heat to low. Add cooked noodles, half of the cilantro and the Drunken Noodle sauce.
Combine well then simmer 2-3 minutes (stirring occasionally) or until the sauce has thickened slightly.
Garnish: additional green onions, remaining cilantro and a lime wedge for serving.
Subs and variations to this recipe:
- This dish works well with shrimp, chicken, beef, ground pork as a good choice of protein.
- Light soy sauce or low sodium soy sauce can be used.
- Try other fresh veggies: snow peas, bok choy, baby corn or edamame.
- Use red thai chilies or chili flakes instead of crunchy chili sauce for that spicy flavor.
- Garnish with toasted sesame seeds.
- Try brown sugar instead of maple syrup.
- Use fresh rice noodles instead of dry rice noodles
- Italian basil or thai holy basil can be subbed for cilantro.
How to safely store leftovers:
Cool completely then transfer to an airtight container. Store in the fridge up to 3 days
Reheat in the microwave (add a splash of water if necessary).
More Asian inspired recipes:
Korean Ground Beef Lettuce Wraps
Full printable details in the recipe card below. Enjoy!
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Drunken Noodles (Pad Kee Mao)
Equipment
- large skillet with deep sides or pot
Ingredients
The Main Ingredients:
- 1 1/2 tablespoons olive oil
- 1/2 pound 16-20 shrimp peeled and deveined
- 1 medium zucchini diced
- 1-2 medium carrots cut in match sticks (about 1 cup)
- 4-5 mini bell peppers sliced (or 1 large bell pepper)
- 4 ounces fresh mushrooms sliced
- 2 whole green onions thinly sliced
- 4 ounces dry flat rice noodles
- salt and pepper
- 1/4 cup fresh cilantro finely chopped
Drunken Noodle Sauce:
- 1 clove garlic minced
- 1 teaspoon fressh ginger grated (about 1" stump)
- 1 tablespoon crunchy garlic chili sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 teaspoons fish sauce
- 1/2 lime juice and zest (cut other half in wedges)
- 1/3 cup vegetable, seafood or chicken stock
- 1 tablespoon cornstarch
Instructions
- Add sauce ingredients to a small bowl. Whisk to combine then set aside.
- Prep and cut all vegetables.
- Cook noodles per package directions to al dente, gently separating them with tongs. Drain, rinse in cold water then toss in 1 tablespoon of olive oil and set aside.
- Add 1 1/2 tablespoons of olive oil to the same skillet over medium to medium-high heat then drop in the vegetables.
- Season with salt and pepper. Cook 3-4 minutes or until fork tender then move the vegetables to the edges of the skillet.
- Add the shrimp, season with salt and pepper and cook 2-3 minutes over medium heat turning halfway through.
- Reduce heat to low. Add cooked noodles, half of the cilantro and the reserved Drunken Noodle Sauce.
- Gently toss to combine well. Simmer 2-3 minutes (stirring occasionally) or until the sauce has thickened slightly. Garnish with remaining cilantro and serve right away with lime wedges.
Packed with veggies and bold flavor yum!!
The flavor is so delicious – can’t believe how quickly it comes together!