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Homemade Drunken Noodles (Pad Kee Mao) with Ground Turkey photo

Drunken Noodles (Pad Kee Mao) with Ground Turkey

This Drunken Noodles recipe is a flavor-packed delight with tender noodles and ground turkey. Perfect for a quick weeknight dinner!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles:
  • 8 ounces wide rice noodles
For the Sauce:
  • 1/4 cup liquid aminos
  • 3 tablespoons water
  • 3 tablespoons oyster sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon coconut sugar
  • 1 teaspoon sriracha (optional)
For the Stir-Fry:
  • 3 tablespoons avocado oil
  • 1 pound ground turkey
  • 2 pieces Thai chilis de-seeded and minced
  • 4 cloves garlic minced
  • 1 bunch green onions chopped
  • 1/2 cup fresh basil chopped

Equipment

  • Large skillet or wok
  • Pot
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

Instructions:
  1. Step 1: Prepare the Noodles. Begin by bringing a large pot of water to a boil. Add the wide rice noodles and cook according to package instructions until they are al dente. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
  2. Step 2: Mix the Sauce. In a small bowl, combine the liquid aminos, water, oyster sauce, fish sauce, coconut sugar, and sriracha (if using). Whisk together until the sugar is dissolved and the mixture is well combined.
  3. Step 3: Cook the Ground Turkey. In a large skillet or wok, heat the avocado oil over medium-high heat. Add the ground turkey and cook, breaking it apart with a spatula, until it is browned and cooked through, about 5-7 minutes.
  4. Step 4: Add Aromatics. Add the minced Thai chilis and garlic to the skillet with the turkey. Sauté for an additional 1-2 minutes until fragrant.
  5. Step 5: Combine Noodles and Sauce. Add the cooked rice noodles to the skillet, followed by the sauce mixture. Toss everything together gently to ensure the noodles are well coated with the sauce.
  6. Step 6: Finish with Green Onions and Basil. Stir in the chopped green onions and fresh basil. Continue to cook for another minute or two until the herbs are wilted and everything is heated through.
  7. Step 7: Serve and Enjoy. Serve your Drunken Noodles (Pad Kee Mao) with Ground Turkey hot, garnished with additional basil or sliced chilis if desired. Enjoy the rich flavors and delightful textures!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Add seasonal vegetables like bell peppers or snap peas for extra crunch.
  • Reheat in a skillet over medium heat with a splash of water to prevent sticking.