Ah, you mean Italian-style drunken noodles—a fusion take on the classic Thai pad kee mao! This version uses Italian ingredients like pasta, olive oil, and herbs, but keeps the stir-fry vibe with garlic, chili, and veggies. Here’s a simple recipe:
Ingredients (for 2–3 servings)
- 250 g pasta (spaghetti, fettuccine, or tagliatelle work best)
- 2 tablespoons olive oil
- 2–3 garlic cloves, minced
- 1 small onion, thinly sliced
- 1 bell pepper, sliced
- 150 g cherry tomatoes, halved
- 150 g cooked chicken, shrimp, or Italian sausage (optional)
- ½ teaspoon chili flakes (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar (or white wine vinegar)
- Fresh basil or parsley, chopped
- Salt and pepper to taste
- Grated Parmesan (optional)
Instructions
- Cook pasta: Boil pasta in salted water until al dente. Drain and set aside.
- Sauté aromatics: Heat olive oil in a large pan. Add garlic, onion, and chili flakes. Cook 1–2 minutes until fragrant.
- Add veggies and protein: Toss in bell pepper, cherry tomatoes, and cooked chicken/sausage/shrimp. Stir-fry 3–4 minutes.
- Add pasta: Toss cooked pasta into the pan. Add soy sauce and balsamic vinegar. Mix well to coat everything.
- Finish and serve: Season with salt and pepper, sprinkle fresh basil or parsley, and optionally top with grated Parmesan. Serve immediately.
This dish is savory, slightly tangy, and lightly spicy, perfect for a quick weeknight meal.
If you want, I can give a more authentic Thai-style “drunken noodles” version with Italian tweaks that uses fresh pasta and a spicy-sweet sauce, which makes it extra flavorful. Do you want that?
