Savor the Spice: Texas-Style Thai Drunken Noodles Recipe for Your Next Dinner

Everything is bigger in Texas, and that includes the flavor! Imagine the bold, spicy, and savory goodness of Thai Drunken Noodles with a Texas twist. This dish brings together the fiery essence of Thai cuisine and the heartiness Texans love. While the origins of Drunken Noodles, or "Pad Kee Mao," are deeply rooted in Thailand, Texans have adopted it with open arms, making it a go-to for those who crave spice and excitement on their plates.

Photo byNick Davies

Why "Drunken" Noodles?

Contrary to what the name suggests, there's no alcohol in the noodles themselves. Legend has it that these spicy noodles got their name because they were often eaten by late-night revelers who had consumed a bit too much to drink and needed something to satisfy their cravings. The bold flavors of garlic, chili, and fresh basil are a perfect match for such a scenario, but don’t worry—you don’t need to be out late to enjoy these!

Texas Spice Meets Thai Flavor

This Texas-style Thai Drunken Noodles recipe takes the traditional dish up a notch with an extra kick, perfect for spice lovers. It combines wide rice noodles with stir-fried meat, fresh vegetables, and a punchy sauce made from soy, oyster, and fish sauces. Top it off with fresh Thai basil, and you’ve got a fusion dish that's both comforting and exciting.

Recipe: Texas-Inspired Thai Drunken Noodles

Ingredients:

• 8 oz wide rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1-2 Thai bird chilies (adjust to taste), minced
• 1 lb chicken, beef, or shrimp (your choice), thinly sliced
• 1 bell pepper, sliced
• 1 small onion, sliced
• 1 cup broccoli florets
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp dark soy sauce (optional, for deeper color)
• 1 tsp sugar
• Fresh Thai basil leaves
• Lime wedges (optional)

Instructions:

1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large pan or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and chilies, stirring quickly until fragrant.
3. Add your protein of choice (chicken, beef, or shrimp) and stir-fry until fully cooked.
4. Toss in the bell pepper, onion, and broccoli, cooking until the vegetables are tender but still crisp, about 2-3 minutes.
5. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, dark soy sauce (if using), and sugar.
6. Add the noodles to the pan, followed by the sauce mixture. Stir everything together until the noodles are well-coated and heated through.
7. Remove from heat and toss in a handful of fresh Thai basil leaves. Serve immediately with a squeeze of lime if desired.

The Flavor Explosion

This dish is all about bold flavors. The soft, chewy noodles absorb the umami-packed sauce, while the heat from the chilies provides a spicy kick that balances out the richness. The fresh basil brings a fragrant and slightly sweet finish, making every bite an adventure.

Whether you're cooking for a weeknight dinner or looking to impress at your next Texas gathering, these Thai Drunken Noodles bring the excitement. With their perfect blend of spicy, sweet, and savory, they're sure to become a new favorite in your recipe rotation.

Sources:

Drunken Noodles (Pad Kee Mao) | - Tastes Better From Scratch

Easy Thai Drunken Noodles - House of Nash Eats