Drunken Noodles Recipe- Pad Kee Mao

Whenever we go out to eat Thai food my husband orders Drunken Noodles. There are a bunch of different theory’s about why they are called drunken noodles. My favorite version is that the dish is so spicy that you have to drink and drink to cool down your mouth. And usually they are drinking rice alcohol, hence the name Drunken Noodles. Now don’t worry, this recipe is not really that spicy. My kids eat it with no problems. But if you have kids really sensitive to spicy foods, just don’t add the spice. No problem. It’s just as flavorful.

 Drunken Noodles

2- 14-ounce packages wide rice stick noodles
4 tablespoons chopped garlic (we use the garlic from a jar)
1 tablespoon of Ground Fresh Chili Paste *See image below (use less if you don’t want it spicy)
2 tablespoons olive oil
1 1/2 pounds cubed chicken breast
1/4 cup fish sauce
1/2 cup soy sauce
1 tablespoon sugar
2 red bell peppers, cut into strips
3 tablespoons Basil Paste
1/2 cup fresh Thai Basil leaves (or regular fresh basil)

Here is a close up of the Ground Fresh Chili Paste we use. It can be purchased at Wal-Mart or any other grocery store usually.

Here is an image of the Rice Stick Noodles we use. We get them at the Oriental Market.

In a large pot add enough water to cover the noodles but DO NOT add the noodles to the water until the water is boiling. Bring the water to boiling and add the noodles. Cook for about 10 minutes or until just al dente. Put your wok on a burner and turn to medium high heat. Heat the oil in the wok then add the garlic and chili paste. Saute for about 2 minutes.

Add the chicken and cook for about 4 minutes or until the chicken is cooked through.

Add the red peppers, soy sauce, basil paste, sugar (optional) and fish sauce and cook until boiling.

Stir in the noodles. Remove from heat and sprinkle with fresh chopped Thai Basil.

Have you ever tried drunken noodles? Let me know what you think!