Drunken Noodles (Pad Kee Mao) – with shrimp and fresh vegetables in a fiery Asian sauce. Quench your take-out cravings with this easy 30 minute recipe!
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.
WHAT YOU’LL LOVE DRUNKEN NOODLES:
- 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.
HOW TO CUSTOMIZE THIS RECIPE WITH SUBS AND VARIATIONS:
- 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.
PROTEIN, VEGGIES 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
HERE’S WHAT YOU’LL NEED TO MAKE THE DRUNKEN NOODLE SAUCE:
- 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.
HOW TO SAFELY STORE LEFTOVER DRUNKEN NOODLES:
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).
HERE ARE A FEW FAVORITE 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.