Dive into the flavors of the streets of Thailand with Thai Drunken Noodles, or pad kee mao, featuring rice noodles stir-fried with shrimp and veggies in a spicy sauce, creating a dish that’s better than takeout. Quick and easy to whip up, these noodles bring a taste of Thai street food right to your table, bursting with bold flavors.
Cook the rice noodles according to the package directions. Drain and set aside.
Add 1 tbsp vegetable oil to a large non-stick skillet or wok over medium heat. Saute the shrimp until pink, about 3 to 4 minutes. Remove from the pan and set aside. Wipe any excess liquid from the pan.
Add the remaining 1 tbsp vegetable oil to the skillet. Saute the green pepper, carrots and garlic until fragrant, about 3 to 4 minutes. Add shrimp back to the skillet and toss to combine.
In a small bowl, whisk the red chili flakes, oyster sauce and soy sauce. Pour the sauce into the skillet and stir together.
Cook for an additional 2 to 3 minutes until heated through.
Remove from the heat and garnish with chopped green onions, if desired. Serve hot.