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Drunken Noodles (Pad Kee Mao) Recipe

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★★★★★

4.7 from 127 reviews

Drunken Noodles, or Pad Kee Mao, is a spicy and flavorful Thai stir-fried noodle dish featuring wide rice noodles, tender chicken, fresh vegetables, and aromatic Thai basil. This quick, vibrant recipe combines savory sauces with a touch of sweetness and lime acidity, creating a satisfying meal perfect for any night.

Ingredients

Scale

Noodles and Sauce

  • 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

Stir-Fry

  • 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

To Serve

  • Lime wedges

Instructions

  1. Prepare the Noodles: Soak the wide rice noodles in warm water for 15–20 minutes until softened. Drain thoroughly and set aside.
  2. Make the Stir-Fry Sauce: In a bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar completely dissolves. Set aside.
  3. Cook the Aromatics and Chicken: Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and sliced Thai red chilies, stir-frying for about 30 seconds until fragrant. Add the chicken pieces and stir-fry for 5–6 minutes until cooked through and lightly browned.
  4. Stir-Fry Vegetables: Add sliced onion, bell pepper, broccoli florets, and julienned carrot to the wok. Continue stir-frying for 3–4 minutes until vegetables are crisp-tender.
  5. Combine Noodles and Sauce: Add the softened noodles and prepared stir-fry sauce to the wok. Gently toss everything to coat the noodles evenly in the sauce. Cook for an additional 2–3 minutes until the noodles are tender and the sauce has been absorbed.
  6. Add Green Onions and Basil: Stir in the green onions and fresh Thai basil leaves. Cook for 1 minute until the basil wilts and releases its aroma.
  7. Serve: Garnish the noodles with extra basil leaves if desired and serve immediately with lime wedges on the side for squeezing over the dish.

Notes

  • Adjust the number of Thai chilies based on your preferred spice level.
  • Soaking noodles properly is important to avoid sogginess or breaking during stir-frying.
  • Use a well-seasoned wok or skillet for best stir-frying results and even heat distribution.
  • Substitute chicken with tofu or shrimp for a different protein variation.
  • Fresh Thai basil is essential for authentic flavor; substitute with sweet basil if unavailable.

Keywords: Drunken Noodles, Pad Kee Mao, Thai stir-fry, chicken noodles, spicy noodles, Thai basil, rice noodles

Find it online: https://platedbyemma.com/drunken-noodles-pad-kee-mao-recipe/