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Drunken Noodles (Pad Kee Mao) Recipe

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★★★★★

4.8 from 103 reviews

Drunken Noodles (Pad Kee Mao) is a flavorful and spicy Thai stir-fry dish featuring wide rice noodles tossed with tender chicken, crisp vegetables, aromatic Thai basil, and a savory-sweet sauce. This quick and satisfying meal perfectly balances heat, tanginess, and umami, making it a popular street-food style dinner that’s easy to prepare at home.

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-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. Soak noodles: Soak the 8 ounces of wide rice noodles in warm water for 15–20 minutes until they soften. Drain and set aside.
  2. Prepare 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 dissolves. Set 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-fry for about 30 seconds until fragrant. Add chicken pieces and stir-fry for 5–6 minutes until cooked through and lightly browned.
  4. Add vegetables: Toss in sliced onion, bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
  5. Add noodles and sauce: Add softened noodles and the prepared stir-fry sauce to the wok. Gently toss everything together to coat the noodles well. Cook for another 2–3 minutes until noodles are tender and sauce is absorbed.
  6. Finish with herbs: Stir in green onions and Thai basil leaves. Cook for an additional minute until basil is wilted.
  7. Serve: Garnish with extra basil leaves and serve immediately with lime wedges on the side.

Notes

  • Use Thai basil for its authentic peppery flavor; sweet basil can be a substitute if unavailable.
  • Adjust heat level by modifying the number of Thai red chilies according to your spice tolerance.
  • Stir gently when combining noodles to avoid breaking them, especially when freshly soaked.
  • For extra depth of flavor, add a splash of sesame oil during stir-frying.

Keywords: Drunken Noodles, Pad Kee Mao, Thai Stir-fry, Rice Noodles, Spicy Chicken Noodles

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