Druken Noodle

Drunken noodles is a popular dish that you can find in many Asian restaurants in the US. The name "drunken noodles" comes from the belief that the dish is often eaten after a night of drinking, as it is thought to help sober you up. However, the origins of the dish are actually Thai, and it is known in Thailand as "pad kee mao."

Drunken noodles are typically made with wide rice noodles, stir-fried with a variety of vegetables, such as onions, bell peppers, and Thai basil. The dish is usually flavored with a savory and slightly spicy sauce made from fish sauce, soy sauce, oyster sauce, and chili flakes. Some versions of the dish may include meat or seafood, such as chicken, beef, shrimp, or tofu.

To make drunken noodles at home, you can start by soaking the rice noodles in warm water for about 10-15 minutes, or until they are soft and pliable. While the noodles are soaking, you can chop the vegetables and cook them in a large pan or wok with a bit of oil until they are tender.

Next, add the drained noodles to the pan, along with the sauce ingredients, and toss everything together until the noodles are evenly coated in the sauce. You can adjust the heat level of the dish by adding more or less chili flakes to taste. Finally, serve the drunken noodles hot, garnished with fresh herbs like cilantro or Thai basil, if desired. Enjoy!