Drunkard’s Noodles are a beloved Thai street food dish known for their intense heat and robust flavor. This vegan-friendly stir-fry features wide rice noodles tossed in a savory sauce and loaded with fresh vegetables like bell peppers, tomatoes, and kaffir lime leaves. The dish gets its signature kick from fresh chilies and garlic, balanced by the herbal notes of sweet basil. It’s an ideal choice for spicy food lovers looking for a satisfying, quick dinner that packs a punch. The combination of textures, from the chewy noodles to the crisp veggies, makes every bite interesting. Serve it hot for the best experience.
Drunkard’s Noodles (Gueyteow Pad Ki Mow)
Description
Drunkard's Noodles are a beloved Thai street food dish known for their intense heat and robust flavor. This vegan-friendly stir-fry features wide rice noodles tossed in a savory sauce and loaded with fresh vegetables like bell peppers, tomatoes, and kaffir lime leaves. The dish gets its signature kick from fresh chilies and garlic, balanced by the herbal notes of sweet basil. It&# 226;ÂÂs an ideal choice for spicy food lovers looking for a satisfying, quick dinner that packs a punch. The combination of textures, from the chewy noodles to the crisp veggies, makes every bite interesting. Serve it hot for the best experience.Ingredients
Directions
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Bring a pot of water to a boil and cook the rice noodles according to package instructions until tender but still firm. Drain and rinse with cold water, then toss with a little oil to prevent sticking.
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Finely chop the onion, cut the tomato into segments, and finely chop the sweet red or green pepper. Roughly chop the kaffir lime leaves and prepare the sweet basil leaves.
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In a wok or large frying pan, heat the oil over medium-high heat until it begins to shimmer.
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Add the finely chopped garlic and fresh chilis to the hot oil. Stir-fry for about 30 seconds until fragrant and the garlic turns golden brown, being careful not to burn it.
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Add the cooked noodles to the wok. Toss well to coat them in the garlic oil.
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Add the onion, tomato segments, sweet pepper, kaffir lime leaves, dark soy sauce, light soy sauce, and sugar. Stir-fry vigorously for 1-2 minutes until the vegetables are slightly softened but still crisp.
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Remove the wok from heat. Immediately add the sweet basil leaves and toss gently until the basil wilts from the residual heat.
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Transfer the noodles to serving plates and serve immediately while hot.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 76.3kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 2.3g1%
- Dietary Fiber 1.0g4%
- Sugars 1.2g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
