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Spicy Ginger Drunken Noodles

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Pad Kee Mao, aka Drunken Noodles, is such a fun and very easy Thai dish to prepare at home. While I love grabbing Thai take out when I am in a rush, stocking up on ingredients can save a lot of money if you love to eat Thai as much as I do. 

My fiance and I recently went to Nashville to visit with family and friends. We had a lovely, fun filled weekend of a few nights out on the town, festival going, and hiking. On our way out of town, my fiance's twin and sister-in-law took us to one of their favorite Thai restaurants that was located inside of an Asian market. The food was amazing, and I took the opportunity to load up a cart of fun groceries to take back to Ohio. 

Since I had some ginger paste in my fridge that I love to squeeze into many things, I added it to my latest batch of noodles along with honey in place of sugar. Another ingredient that really made this dish extra flavorful was a couple spoonfuls of spicy chili crisp that I picked up on our trip. I have seen these with a few different names, but basically they are just dried chilis and fried onions jarred in soybean oil. You can also use fresh chopped chilis if you cannot find these. 

Spicy Ginger Drunken Noodles

  • 1 package of rice noodles (preferably wide sized)
  • 1/4 cup soy sauce
  • 1/4 cup fish sauce
  • 1/4 cup honey 
  • 2 tablespoons oyster sauce
  • 2 tablespoons lemon juice
  • 1-2 tablespoons spicy chili crisp (depending on your spice level preference)
  • 1 tablespoon ginger paste (or fresh minced ginger)
  • 1 bundle Thai basil (or regular basil), chopped 
  • 2 teaspoons garlic powder (preferably roasted garlic powder)
  • 1 package tofu (or protein of choice)
  • 1 tablespoon sesame oil 

Drain tofu and cube. Heat a skillet (preferably cast iron), add sesame oil, and sear tofu or cook the meat of your choice. Once tofu us golden on each side (or other protein choice is cooked through), remove from the skillet, leaving the oil in the pan. 

Prepare rice noodles by bringing a pot of water to a boil. Remove from heat and dump in the noodles. If you are using the wide noodles that are thinner than regular rice noodles, they will only need to soak for about 5-7 minutes. Just give a check to make sure they are soft, though still with texture. Strain off the water and throw back in the pot. Toss with the leftover sesame oil from the skillet. Set aside. 

Mix all other ingredients together in a bowl. Reheat skillet (or large wok). Pour in the sauce and add noodles, protein, and basil. Heat through, tossing with tongs to avoid sticking until the noodles have absorbed most of the sauce. 


You can serve this by itself, or garnish with lime wedges and fresh basil leaves. Enjoy! 

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