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
Scale
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
