Ah, you’re thinking of an Italian twist on the classic Thai drunken noodles! Traditional drunken noodles (Pad Kee Mao) are spicy, stir-fried noodles with vegetables, protein, garlic, and chili. To make it Italian-inspired, we can swap the Asian flavors for Italian ones while keeping that stir-fry vibe. Here’s a simple recipe idea:
Italian Drunken Noodles (Fusion Style)
Ingredients (2–3 servings):
- 200g wide noodles (fettuccine, pappardelle, or tagliatelle work well)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced thin
- 150g cherry tomatoes, halved
- 150g cooked chicken, shrimp, or Italian sausage slices
- 1–2 tsp red chili flakes (adjust to taste)
- 2 tbsp dry white wine (the “drunken” part)
- 2 tbsp soy sauce or substitute with 1 tbsp balsamic + 1 tbsp olive oil
- 1 tsp Italian herbs (oregano, basil, thyme)
- Salt and pepper, to taste
- Fresh basil, for garnish
- Grated Parmesan, optional
Instructions:
- Cook the noodles according to package instructions. Drain and set aside.
- Heat olive oil in a large pan over medium-high heat. Add garlic and onions, sauté until fragrant.
- Add your protein (chicken, shrimp, or sausage) and cook until browned.
- Toss in bell pepper, zucchini, and cherry tomatoes. Stir-fry for 3–4 minutes until slightly softened.
- Sprinkle in chili flakes and Italian herbs. Stir well.
- Pour in white wine and let it sizzle for 1–2 minutes.
- Add cooked noodles and soy sauce (or balsamic mixture). Toss everything until noodles are coated and heated through.
- Season with salt and pepper. Garnish with fresh basil and Parmesan if desired.
- Serve hot and enjoy your Italian “drunken” noodles!
If you want, I can also make a super quick 15-minute “weeknight” version with fewer ingredients but all the flavor. Do you want me to do that?
