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Welcome to the vibrant world of Thai cuisine, where flavors dance, aromas tantalize, and each dish tells a unique story. Among the many culinary gems that Thailand has to offer, one dish stands out for its bold flavors and satisfying textures: Spicy Drunken Noodles Delight. This dish, also known as "Pad Kee Mao," is a stir-fried noodle dish that perfectly encapsulates the essence of Thai cooking. Combining flat rice noodles with an aromatic medley of fresh vegetables, proteins, and a spicy sauce, it is a favorite among both locals and international food enthusiasts.

Drunken Noodles (Pad Kee Mao)

Dive into a flavor explosion with these Spicy Drunken Noodles Delight! This easy recipe combines flat rice noodles with sautéed veggies like red bell pepper, broccoli, and snap peas, all tossed in a zesty sauce featuring soy, oyster, and fish sauces with a touch of lime. Add your choice of protein for a heartier meal. Perfect for a quick weeknight dinner or impressing guests, this dish is sure to please spice lovers! Enjoy a bowl of deliciousness in just 30 minutes!
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Ingredients
  

8 oz flat rice noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1 red bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

1 small red onion, thinly sliced

2 Thai bird chilies, chopped (adjust for spice)

1/2 cup Thai basil leaves

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon lime juice

Optional: cooked protein (chicken, shrimp, or tofu)

Instructions
 

Prepare Noodles: Soak the flat rice noodles in hot water for about 30 minutes, or until softened. Drain and set aside.

    Make Sauce: In a bowl, combine soy sauce, oyster sauce, fish sauce, brown sugar, and lime juice. Stir well and set aside.

      Sauté Aromatics: In a large wok or skillet, heat vegetable oil over medium-high heat. Add minced garlic and chopped Thai bird chilies, sauté for about 30 seconds until fragrant.

        Cook Vegetables: Add red onion, bell pepper, broccoli, and snap peas to the wok. Stir-fry for 3-4 minutes until slightly tender but still crisp.

          Add Noodles: Push vegetables to one side of the wok. Add the soaked noodles into the cleared space and pour the sauce over them. Toss everything together until well combined.

            Finish with Basil: Stir in the Thai basil leaves and any cooked protein of your choice. Cook for an additional minute until the basil wilts.

              Serve: Remove from heat and serve hot, garnished with extra basil or lime wedges if desired.

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