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Thai cuisine is celebrated worldwide for its vibrant flavors, aromatic spices, and intricate balance of ingredients. Among its many culinary treasures, Drunken Noodles, or "Pad Kee Mao," has gained immense popularity. This beloved dish is a staple on Thai restaurant menus, known for its bold flavor profile that harmonizes spicy, sweet, and savory elements. The term “drunken” in its name is said to reference the dish's ability to satisfy the cravings of those who indulge in it, sometimes after a night of revelry. With its enticing aromas and colorful presentation, Spicy Drunken Noodles Delight stands out as a quintessential comfort food that tantalizes the palate and fills the stomach.

Drunken Noodles (Pad Kee Mao)

Try this Spicy Drunken Noodles Delight for an unforgettable meal! Perfectly cooked rice noodles stir-fried with vibrant red bell peppers, crisp broccoli, and aromatic garlic. These noodles come alive with the kick of Thai bird's eye chilies and the flavor of fish and oyster sauce. Topped with fresh Thai basil and a splash of lime, it's an easy dish that’s as delicious as it is beautiful. Ideal for a quick dinner that impresses! Enjoy in just 30 minutes!
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Ingredients
  

8 oz wide rice noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1 red bell pepper, sliced

1 cup broccoli florets

1 cup Thai basil leaves

2 eggs, lightly beaten

1-2 Thai bird's eye chilies, sliced (adjust for spice level)

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 teaspoon sugar

Juice of half a lime

Salt and pepper to taste

Instructions
 

Cook the Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions until al dente. Drain and toss with a little oil to prevent sticking.

    Prepare the Stir-Fry: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

      Add Vegetables: Add the sliced red bell pepper and broccoli florets. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

        Add the Eggs: Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble until just set.

          Combine Everything: Add the drained noodles to the skillet along with the sliced bird's eye chilies. Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Toss everything together to combine, heating through.

            Finish with Basil and Lime: Remove from heat and stir in the Thai basil leaves and lime juice. Adjust seasoning with salt and pepper to taste.

              Serve Hot: Plate your Drunken Noodles and garnish with extra basil and lime wedges if desired.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 2-3