Name: Drunken Noodles (Pad Kee Mao) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 8 ounces wide rice noodles; 3 tablespoons oyster sauce; 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 2 teaspoons lime juice; 1 tablespoon water; 2 tablespoons vegetable oil; 4 cloves garlic, minced; 2-3 Thai red chilies, sliced (adjust to taste); 1 pound boneless skinless chicken thighs, cut into bite-size pieces; 1 small onion, sliced; 1 medium red bell pepper, sliced; 1 cup broccoli florets; 1 carrot, julienned; 2 green onions, cut into 2-inch pieces; 1 cup fresh Thai basil leaves; Lime wedges

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Introduction

Drunken Noodles, or Pad Kee Mao, is a flavorful Thai stir-fry featuring wide rice noodles, tender chicken, and vibrant vegetables all tossed in a savory, slightly spicy sauce. This dish is perfect for those craving a quick, satisfying meal packed with bold, fresh flavors.

A close-up view of a stir-fried noodle dish in a black pan with a hexagonal pattern inside. The dish has several layers starting with wide, flat noodles in a light brown sauce that looks glossy and soft. Mixed throughout are bright green broccoli pieces, fresh basil leaves, and thin orange carrot strips. There are chunks of cooked tofu or chicken with a golden brown exterior, scattered evenly on top. Red bell pepper slices add pops of color among the noodles and vegetables. The whole dish looks hot with a little steam rising from it, contrasting against the black pan and a soft gray cloth underneath on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces wide rice noodles
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
2 teaspoons lime juice
1 tablespoon water
2 tablespoons vegetable oil
4 cloves garlic, minced
2-3 Thai red chilies, sliced (adjust to taste)
1 pound boneless skinless chicken thighs, cut into bite-size pieces
1 small onion, sliced
1 medium red bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
2 green onions, cut into 2-inch pieces
1 cup fresh Thai basil leaves
Lime wedges, for serving

Instructions

Step 1: Soak the wide rice noodles in warm water for 15–20 minutes until they soften. Drain and set aside.
Step 2: In a bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar dissolves. Set the sauce aside.
Step 3: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced Thai red chilies, stir-frying for about 30 seconds until fragrant.
Step 4: Add the chicken pieces and stir-fry for 5–6 minutes until cooked through and lightly browned.
Step 5: Toss in the sliced onion, bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
Step 6: Add the softened noodles and stir-fry sauce to the wok. Gently toss everything together, ensuring the noodles are well coated with the sauce. Cook for another 2–3 minutes until the noodles are tender and the sauce has been absorbed.
Step 7: Stir in the green onions and Thai basil leaves. Cook for an additional 1 minute until the basil is wilted.
Step 8: Garnish with extra basil leaves and serve immediately with lime wedges on the side.

Tips & Variations

Adjust the number of Thai red chilies to control the heat; remove seeds for milder spice.
Substitute chicken with shrimp, beef, or tofu for different protein options.
Add other vegetables like snap peas or baby corn for extra crunch.
If fresh Thai basil is unavailable, use regular sweet basil as a substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. For best flavor and texture, enjoy this dish fresh.

How to Serve

A large white bowl filled with wide, flat brown noodles mixed with pieces of golden-brown cooked chicken, bright green broccoli florets, slices of red bell pepper, and thin orange carrot strips. The noodles are coated in a glossy, dark soy-based sauce, giving them a shiny texture. The vegetables add pops of color, with the broccoli's green and peppers' red standing out against the brown noodles. The dish looks hot and fresh with steam rising slightly. It sits on a white marbled surface with some green leaves beside the bowl and a gray cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rice noodles instead of fresh?

Yes, dried wide rice noodles work well; soak them in warm water until soft before cooking. Be careful not to over-soak to prevent mushy noodles.

What if I can’t find Thai basil?

You can substitute with sweet basil or even fresh mint in a pinch. While the flavor will be slightly different, it will still add a fresh, aromatic element to the dish.