Ingredients

• For the Sauce
• 3 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons light soy sauce
• 1 tablespoon brown sugar
• 1-2 tablespoons water
• For the Stir-Fry
• 8 oz wide rice noodles, fresh or dried
• 2 tablespoons vegetable oil
• 4-6 cloves garlic, minced
• 3-6 Thai bird's eye chilies (adjust to taste), sliced
• 1 medium onion, sliced
• 8 oz protein of choice, chicken, beef, shrimp, or tofu, sliced or cubed
• 1 red bell pepper, sliced
• 2 cups Thai basil leaves, holy basil preferred, but regular Thai basil works
• 2 tomatoes, cut into wedges
• 2 green onions, cut into 2-inch pieces
• For Garnish
• Extra Thai basil leaves
• Lime wedges
• Crushed peanuts, optional

Directions

• If using dried rice noodles, soak in warm water according to package directions until soft but still firm. Drain and set aside. If using fresh noodles, separate them and set aside.
• n a small bowl, combine oyster sauce, fish sauce, dark and light soy sauce, brown sugar, and water. Stir until sugar dissolves and set aside.
• Place a wok or large skillet over high heat until very hot. Add vegetable oil.
• Stir-fry aromatics: Add minced garlic and chilies. Stir quickly for 15-20 seconds until fragrant but not burned.
• Add your choice of protein and stir-fry until nearly cooked through (about 2-3 minutes for chicken or beef, 1-2 minutes for shrimp).
• Add onions and bell peppers. Stir-fry for about 1 minute until slightly softened.
• Add noodles and sauce: Add the drained noodles to the wok along with the prepared sauce. Toss everything together, making sure the noodles are evenly coated with sauce. Allow to cook for 1-2 minutes.
• Add tomato wedges, green onions, and Thai basil leaves. Toss gently for another 30 seconds until the basil is wilted.
• Serve: Transfer to a serving dish and garnish with additional Thai basil leaves, lime wedges, and crushed peanuts if desired.

Notes

• Drunken Noodles, or "Pad Kee Mao" in Thai, earned their name not because they contain alcohol, but supposedly because they're so spicy they're perfect after a night of drinking or to cure a hangover! The key to authentic Drunken Noodles is the combination of spicy, savory, and slightly sweet flavors, along with the distinctive aroma of Thai basil. The dish should have a nice char from the high-heat cooking, which adds a smoky element to balance the other bold flavors.

Photos