Pasta & Pizza

Easy Thai Drunken Noodles (Pad Kee Mao)

Table of Contents

  • Why You’ll Love These Thai Drunken Noodles
  • What Makes This One of the Best Easy Recipes?
  • The Flavor Explosion in Every Bite
  • Let’s Talk About Weeknight Dinner Wins
  • Bold Flavors Without Complicated Steps
  • Helpful Tips to Perfect Your Pad Kee Mao
  • Key Takeaways

Why You’ll Love These Thai Drunken Noodles

If you’re searching for easy recipes that deliver bold, unforgettable flavor, this is it. Thai Drunken Noodles (Pad Kee Mao) are everything you want in a stir-fry—quick, spicy, and deeply satisfying. What I love most is that this dish comes together fast, making it ideal for those chaotic weeknights. At Patricia Universe, we’re always testing ways to turn everyday meals into extraordinary experiences, and this noodle dish is a clear winner.

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What Makes This One of the Best Easy Recipes?

This is one of those quick and easy recipes that feels like a restaurant-quality dish with none of the hassle. It uses simple ingredients like rice noodles, garlic, bell peppers, and Thai basil to bring out authentic flavors in just 20 minutes. Patricia from Patricia Universe recommends it especially when you’re in need of solid dinner recipes that don’t involve hours in the kitchen.

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The Flavor Explosion in Every Bite

This dish brings the heat with Thai chili, the depth with oyster and fish sauces, and the freshness with aromatic Thai basil. Each forkful is an irresistible medley of textures and flavors. If you’re building your collection of recipes for dinner or food receipt easy recipes, this one deserves a permanent spot. It’s that good.

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Let’s Talk About Weeknight Dinner Wins

Let’s be honest—weeknights are a race against the clock. But meals like this prove that sweet easy recipes can still be savory, vibrant, and deeply comforting. You can prep and cook this entire dish in under 30 minutes. No stress, just delicious results. It’s a perfect example of recipes for dinner that don’t sacrifice quality for speed.

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Bold Flavors Without Complicated Steps

Despite its layered taste, the method behind Thai Drunken Noodles is refreshingly simple. Patricia Universe breaks down all the steps to help you achieve flavor perfection, even if you’re just starting with easy recipes. Add it to your meal plan, and you’ll have one more reason to skip the takeout.

Helpful Tips to Perfect Your Pad Kee Mao

Want that authentic street-style taste? Use fresh Thai basil, don’t overcook the noodles, and always sauté the garlic until golden. This dish also welcomes customization—add protein like tofu, shrimp, or chicken depending on your dietary preferences. And if you’re into air fryer desserts easy recipes, pair this dish with something sweet and crispy for balance!

Key Takeaways

  • A fast, flavor-packed stir-fry ideal for weeknight dinners.
  • Uses simple pantry staples and fresh herbs for authentic Thai taste.
  • Ready in just 20 minutes from start to finish.
  • A reliable favorite in your collection of quick and easy recipes.
  • Perfectly suited for dinner recipes or casual entertaining.
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Easy Thai Drunken Noodles (Pad Kee Mao)

These Easy Thai Drunken Noodles are bold, spicy, and loaded with fresh herbs and veggies—perfect for busy weeknights.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Thai
Keywords: air fryer desserts easy recipes, dinner recipes, easy recipes, food receipt easy recipes, quick and easy recipes, recipes for dinner, sweet easy recipes
Servings: 2 servings
Author: Patricia

Ingredients

  • 8 oz wide rice noodles
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1 Thai chili, thinly sliced (optional)
  • 1 red bell pepper, sliced
  • 1/2 cup sliced baby corn
  • 1/2 cup snow peas
  • 1/2 cup Thai basil leaves
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • Lime wedges, for serving

Instructions

  1. Cook rice noodles according to package instructions. Drain and set aside.
  2. In a large wok or skillet, heat oil over medium-high heat. Add garlic, shallots, and Thai chili; sauté until fragrant.
  3. Add bell pepper, baby corn, and snow peas. Stir-fry for 2–3 minutes.
  4. Add cooked noodles to the pan along with soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Toss everything to coat well.
  5. Stir in Thai basil and cook for 1 more minute until wilted.
  6. Serve hot with lime wedges on the side.

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