Drunken Noodles (Pad Kee Mao) Recipe
Introduction
Drunken Noodles, or Pad Kee Mao, is a vibrant Thai stir-fry bursting with bold flavors and fresh herbs. This dish combines tender chicken, spicy chilies, fragrant basil, and wide rice noodles for a quick and satisfying meal that’s perfect for weeknight dinners.
Ingredients
- 7 oz (200 g) dried wide rice noodles
- 2 tbsp oil (peanut, vegetable, or canola)
- 3 large cloves garlic, minced
- 2 birds eye or Thai chilies, deseeded and very finely chopped
- 1/2 onion, sliced
- 200 g (7 oz) chicken thighs, cut into bite-size pieces (breast is fine too)
- 2 tsp fish sauce (or soy sauce)
- 2 green onions, cut into 3 cm (2″) pieces
- 1 cup Thai or Thai Holy Basil leaves (regular basil can be substituted)
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
Instructions
- Step 1: Prepare the dried rice noodles according to the package directions, then drain and set aside.
- Step 2: In a small bowl, mix the oyster sauce, light soy sauce, dark soy sauce, sugar, and water to create the sauce.
- Step 3: Heat the oil in a wok or large heavy-based skillet over high heat until hot.
- Step 4: Add the minced garlic and finely chopped chilies, stir-frying for about 10 seconds. Be careful not to inhale the steam as the chili can be intense.
- Step 5: Add the sliced onion and cook for 1 minute until slightly softened.
- Step 6: Add the chicken pieces and fish sauce, stir-frying until the chicken is cooked through, approximately 2 minutes.
- Step 7: Toss in the green onions, cooked noodles, and prepared sauce. Stir-fry for about 1 minute until the sauce thickens slightly and coats the noodles evenly.
- Step 8: Remove from heat, immediately add the basil leaves, and toss just until they wilt. Serve hot without delay.
Tips & Variations
- For a vegetarian version, substitute chicken with firm tofu and use soy sauce instead of fish sauce.
- Adjust the amount of bird’s eye chilies to control the heat according to your taste.
- Using Thai Holy Basil adds authentic flavor, but regular basil works well if you can’t find it.
- Soak noodles in warm water evenly to prevent them from sticking together before cooking for best texture.
Storage
Store any 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 to loosen the sauce if it thickens too much. For best taste, enjoy the dish fresh, as the noodles can become soggy after refrigeration.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used as a leaner alternative. Just be careful not to overcook it to keep the meat tender and juicy.
What can I substitute if I don’t have oyster sauce?
If you don’t have oyster sauce, you can use vegetarian mushroom sauce or hoisin sauce as a substitute, though the flavor will be slightly different but still delicious.
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Drunken Noodles (Pad Kee Mao) Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Drunken Noodles (Pad Kee Mao) is a flavorful Thai stir-fried noodle dish combining wide rice noodles with aromatic holy basil, spicy Thai chilies, tender chicken, and a savory sauce blend made with oyster sauce, fish sauce, and soy sauces. This quick and vibrant dish delivers a perfect balance of heat, umami, and fresh herbal notes, ideal for a satisfying weeknight dinner.
Ingredients
Noodles
- 7 oz / 200g dried wide rice noodles
Protein and Vegetables
- 200 g / 7 oz chicken thighs, cut into bite size pieces (breast can be used as alternative)
- 1/2 onion, sliced
- 2 green onions, cut into 3cm / 2″ pieces
- 1 cup Thai Holy Basil leaves (substitute with regular basil if unavailable)
Aromatics and Spices
- 3 large cloves garlic, minced
- 2 birds eye chillies or Thai chillies, deseeded and very finely chopped
Sauces and Condiments
- 3 tbsp oyster sauce
- 2 tsp fish sauce (or soy sauce as alternative)
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
- 2 tbsp oil (peanut, vegetable, or canola)
Instructions
- Prepare Noodles: Cook the dried rice noodles according to the package instructions until they are al dente. Drain and set aside.
- Mix Sauce: In a small bowl, combine the oyster sauce, fish sauce, light soy sauce, dark soy sauce, sugar, and water. Stir well until the sugar dissolves completely and set aside.
- Heat Oil: Place a wok or large heavy-based skillet on high heat and add the oil, allowing it to get hot but not smoking.
- Sauté Aromatics: Add the minced garlic and finely chopped chillies to the hot oil, stir-frying for about 10 seconds. Be cautious as the aroma is very strong and can cause coughing.
- Cook Onion: Add the sliced onion to the wok and stir-fry for 1 minute until it starts to soften.
- Cook Chicken: Add the bite-sized chicken pieces along with the fish sauce (or soy sauce alternative) and stir-fry for about 2 minutes, or until the chicken is fully cooked through.
- Add Vegetables and Noodles: Toss in the green onions, cooked noodles, and the prepared sauce. Stir-fry for 1 minute, allowing the sauce to reduce slightly and coat the noodles evenly.
- Finish with Basil: Remove the wok from heat, immediately add the basil leaves, and toss to wilt them gently. Serve the Drunken Noodles hot without delay.
Notes
- Note 1: If using fresh wide rice noodles instead of dried, adjust cooking times accordingly to avoid overcooking.
- Note 2: Deseeding the chillies reduces the heat, but you can leave seeds in for more spiciness.
- Note 3: Thai Holy Basil adds authentic flavor; regular basil is a suitable substitute but provides a milder taste.
- Note 4: Using both light and dark soy sauce balances saltiness and color depth in the dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Drunken noodles, Pad Kee Mao, Thai noodles, stir-fry chicken noodles, spicy Thai dish, basil noodles
