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Drunken Noodles (Pad Kee Mao) Recipe

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4 from 8 reviews

Drunken Noodles, or Pad Kee Mao, is a flavorful and spicy Thai stir-fried noodle dish featuring wide rice noodles, tender chicken thigh pieces, fresh vegetables, and a vibrant sauce made with oyster, soy, and fish sauces, balanced by lime juice and brown sugar. This dish is cooked quickly over high heat, preserving a delightful mix of textures and fresh Thai basil aroma, perfect for a satisfying weeknight meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Noodles and Sauce

  • 8 ounces wide rice noodles
  • 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

To Serve

  • Lime wedges

Instructions

  1. Prepare the Noodles: Soak the wide rice noodles in warm water for 15 to 20 minutes until they soften. Once softened, drain the noodles and set them aside for later use.
  2. Make the Stir-Fry Sauce: In a bowl, combine oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water. Whisk these ingredients together until the sugar has dissolved completely. Set this sauce mixture aside.
  3. Cook the Aromatics: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced Thai red chilies. Stir-fry for about 30 seconds until they release their fragrance. Next, add the bite-sized chicken pieces and stir-fry for 5 to 6 minutes, until the chicken is cooked through and lightly browned.
  4. Stir-Fry Vegetables: Add the sliced onion, red bell pepper, broccoli florets, and julienned carrot to the wok. Continue stir-frying for 3 to 4 minutes until the vegetables are crisp-tender but still vibrant.
  5. Combine Noodles and Sauce: Add the softened noodles and the prepared stir-fry sauce to the wok. Gently toss the mixture to coat the noodles evenly with the sauce. Cook for another 2 to 3 minutes until the noodles are tender and the sauce has been absorbed well.
  6. Add Green Onions and Basil: Stir in the cut green onions and fresh Thai basil leaves. Cook everything together for an additional 1 minute, just until the basil wilts and releases its aroma.
  7. Serve: Transfer the drunken noodles to serving plates. Garnish with extra basil leaves and serve immediately with lime wedges on the side for squeezing over the dish to add a fresh citrusy brightness.

Notes

  • Adjust the number of Thai red chilies according to your preferred spice level.
  • If you can’t find dark soy sauce, you can increase regular soy sauce slightly and add a bit of molasses or brown sugar to mimic the sweetness and color.
  • To soften noodles faster, soak them in very warm water or follow package instructions closely.
  • Use a wok if possible for authentic stir-fry heat and texture, but a large skillet will work too.
  • Substitute chicken with tofu or shrimp for a different variation.
  • Fresh Thai basil is crucial for authentic flavor; if unavailable, use sweet basil as a substitute, though the taste will differ.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

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