Drunken Noodles

Of course! Here’s a flavorful, engaging article for your **Drunken Noodles** recipe that highlights its bold taste and quick preparation:

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# Drunken Noodles: Bold, Spicy, and Irresistibly Delicious

If you’re craving a dish that packs a punch of flavor and comes together in a flash, **Drunken Noodles** (Pad Kee Mao) is your answer. This beloved Thai street food is famous for its spicy, savory, and slightly sweet sauce tossed with wide rice noodles, fresh veggies, and your choice of protein. Despite the name, no alcohol is actually needed to enjoy this dish—just a craving for something vibrant and satisfying.

## What Makes Drunken Noodles So Special?

The magic of drunken noodles lies in the balance of heat from chili peppers, the fragrant aroma of garlic and basil, and the umami richness of soy and oyster sauces. The wide rice noodles soak up all these flavors, creating a dish that’s bold, complex, and incredibly comforting. Plus, it’s versatile—easy to make vegetarian or with chicken, shrimp, or beef.

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### Ingredients

* 8 ounces wide rice noodles
* 2 tablespoons vegetable oil
* 3 cloves garlic, minced
* 1–2 Thai bird’s eye chilies, chopped (adjust to taste)
* 1 cup bell peppers, sliced
* 1 cup onion, sliced
* 1 cup baby corn or snap peas (optional)
* 8 ounces protein of choice (chicken, shrimp, tofu, or beef)
* 3 tablespoons soy sauce
* 2 tablespoons oyster sauce
* 1 tablespoon fish sauce
* 1 teaspoon sugar
* 1 cup fresh Thai basil leaves

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