Description
Drunken Noodles (Pad Kee Mao) is a vibrant and spicy Thai stir-fry dish featuring wide rice noodles tossed with tender chicken, crunchy vegetables, and aromatic Thai basil in a flavorful, savory sauce. This quick and satisfying recipe brings restaurant-quality street food to your home kitchen.
Ingredients
Scale
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-sized 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
- Soften noodles: Soak the wide rice noodles in warm water for 15-20 minutes until they become tender but still firm. Drain them well and set aside for cooking.
- Prepare the sauce: In a bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar dissolves completely. Set this savory sauce mixture aside.
- Cook aromatics and chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sliced Thai red chilies, stir-frying until fragrant. Add the bite-sized chicken pieces and cook until they are browned on the outside and fully cooked through.
- Stir-fry vegetables: Add sliced onion, red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry these vegetables until they are crisp-tender, retaining some bite for texture.
- Combine noodles and sauce: Add the softened noodles and the prepared stir-fry sauce into the wok. Toss everything gently to evenly coat the noodles in the flavorful sauce. Continue cooking until the noodles are fully tender and have absorbed the sauce.
- Finish with herbs: Stir in chopped green onions and fresh Thai basil leaves. Cook for an additional minute until the basil wilts slightly, infusing the dish with aromatic freshness. Garnish with extra basil leaves and serve hot with lime wedges on the side.
Notes
- Adjust the number of Thai red chilies based on your preferred spice level.
- Soaking the noodles properly ensures they cook evenly without becoming mushy.
- You can substitute chicken thighs with shrimp, beef, or tofu for variation.
- Use fresh Thai basil for an authentic flavor; if unavailable, holy basil or sweet basil can be alternatives but the flavor will differ.
- Serve immediately for best texture and flavor, as the noodles can become soggy if left to sit.
- Lime wedges add a wonderful citrus brightness when squeezed on just before eating.
