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To create the perfect Drunken Noodles Delight, it's crucial to familiarize yourself with the core ingredients that make this dish so unique. Each component plays a vital role in the flavor profile and overall enjoyment of the dish.

Drunken Noodles (Pad Kee Mao)

Indulge in the vibrant flavors of Drunken Noodles Delight, a quick and easy dish that brings Thai cuisine to your table! This recipe features wide rice noodles stir-fried with crisp vegetables, aromatic garlic, and a splash of savory sauces. The addition of scrambled eggs and fresh Thai basil adds richness and freshness to each bite. Perfect for a weeknight dinner, serve it hot with zesty lime wedges for a delicious twist. Enjoy this tasty, comforting meal in just 30 minutes!
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Ingredients
  

8 oz wide rice noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1 small red chili, sliced (adjust for spice level)

1 cup broccoli florets

1 cup bell peppers, sliced (red and green)

1 cup Thai basil leaves (or sweet basil)

2 eggs, lightly beaten

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon dark soy sauce

1 tablespoon fish sauce

1 teaspoon sugar

Juiced lime wedges for serving

Instructions
 

Cook the Noodles: Begin by cooking the rice noodles according to package instructions. Drain and rinse them under cold water to prevent sticking. Set aside.

    Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat.

      Sauté Aromatics: Add the minced garlic and sliced chili to the hot oil. Stir-fry for about 30 seconds until fragrant, ensuring not to burn the garlic.

        Add Vegetables: Toss in the broccoli florets and sliced bell peppers. Stir-fry for 3-4 minutes until they start to soften but remain crisp.

          Incorporate Noodles: Add the cooked rice noodles to the pan, stirring gently to combine everything.

            Create a Sauce: In a small bowl, mix together the soy sauce, oyster sauce, dark soy sauce, fish sauce, and sugar. Pour this sauce over the noodle mixture, tossing everything together to coat the noodles evenly.

              Add Eggs & Basil: Push the noodle mixture to one side of the pan, and pour the beaten eggs into the cleared space. Scramble the eggs until just set, then mix them into the noodles. Finally, fold in the Thai basil leaves and give everything one last toss.

                Serve: Plate the Drunken Noodles and serve hot with lime wedges on the side for an added zesty flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2-3 servings