A Thai classic with an Italian twist
Thai drunken noodles (also known as pad kee mao) are incredibly colorful, rich, and savory.
This meal never fails to satisfy my craving for the bold tastes characteristic of Thai cooking: wide rice noodles bathed in a sweet and savory sauce, charred red and yellow bell peppers and onions, your choice of spicy pork, tofu, or shrimp, and a light flourish of freshly julienned Thai basil.
When I eat this meal, I often wonder how it would taste if it were prepared in an Italian style. Thus, this recipe was born!
Impressive, mouthwatering, and the best of both worlds!
What Do you Need To Make This Italian Drunken Noodles Recipe?
- spicy Italian sausage links
- Olive oil
- pappardelle noodles
- red bell pepper
- orange bell pepper
- yellow bell pepper
- white wine (I used Chardonnay)
- Italian seasoning
- cracked black pepper
- fresh basil leaves
- diced tomatoes “with juice”
- flat-leaf parsley
Spicy Italian sausage links – they are naturally gluten but check the package to make sure as they are frequently produced and packaged in places that do not adhere to FDA “gluten-free” rules.
Make Italian Drunken Noodles with This Step-by-Step Guide
Thai-style drunken noodles may easily be “morphed” into a totally new, Italian-style meal with a distinctively different flavor profile, all while preserving the spirit of the original thanks to the dish’s basic components of noodles, meat, vegetable, sauce, and herb.
STEP 1: Before I start making the sauce, I cook the pappardelle according to the directions on the package and keep them warm.
STEP 2: To make the sauce, I heat an extra-large, heavy-bottomed skillet over high heat and add a drizzle of olive oil; after the oil is heated, I add the spicy sausage and brown it until it is cooked through, then I remove it from the pan.
STEP 3: Afterward, I use the drippings in the pan to caramelize onions, add spice, then add bell peppers and cook until golden; last, I add garlic and wine and reduce it by half.
STEP 4: Once the sausage is browned, I add the chopped tomatoes and their juices to the pan and let the combination simmer for a few minutes; at this point, I season the sauce with a little bit more olive oil and some fresh herbs, add the pappardelle, and toss everything well.
This incredible fusion is not to be missed!
CHECK OUT THESE AWESOME, EASY RECIPES:
My name is Natasha and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!