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Drunken Noodles (Pad Kee Mao) Recipe

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★★★★★

4.7 from 99 reviews

This Drunken Noodles (Pad Kee Mao) recipe offers a vibrant and spicy Thai stir-fry packed with wide rice noodles, tender chicken, fresh vegetables, and aromatic Thai basil. The dish features a savory, tangy sauce that perfectly balances the heat from red chilies, making it an enticing and flavorful meal that’s quick to prepare and perfect for any occasion.

Ingredients

Scale

Rice Noodles

  • 8 ounces wide rice noodles

Stir-Fry Sauce

  • 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
  • Lime wedges for serving

Instructions

  1. Soften the noodles: Soak the 8 ounces of wide rice noodles in warm water for 15–20 minutes until they soften. Drain and set aside to prepare for stir-frying.
  2. Prepare the sauce: In a bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar dissolves completely. Set this flavorful mixture aside.
  3. Cook 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. Then add the chicken pieces, cooking 5–6 minutes until they are fully cooked and lightly browned.
  4. Stir-fry vegetables: Add the sliced onion, red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry for 3–4 minutes until the vegetables are crisp-tender but still vibrant in color.
  5. Add noodles and sauce: Incorporate the softened noodles and the prepared stir-fry sauce into the wok. Gently toss everything together to coat the noodles well, cooking for 2–3 minutes until the noodles are tender and have absorbed the sauce’s rich flavors.
  6. Finish with greens: Stir in green onions and Thai basil leaves, cooking for an additional minute until the basil wilts and releases its distinctive aroma.
  7. Serve: Garnish the dish with extra Thai basil leaves and serve immediately with lime wedges on the side for squeezing over. Enjoy the dish hot for the best flavor.

Notes

  • Use Thai basil for its authentic peppery flavor, but sweet basil can be substituted if unavailable.
  • Adjust spiciness by increasing or decreasing the number of Thai chilies according to your heat tolerance.
  • Handle the noodles gently when mixing to avoid breaking the delicate noodles, especially after soaking.
  • For added depth and aroma, consider adding a splash of sesame oil during the stir-frying process of the noodles.

Keywords: Drunken Noodles, Pad Kee Mao, Thai Noodles, Spicy Noodles, Chicken Stir-Fry, Thai Basil Noodles

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