Description
Drunken Noodles (Pad Kee Mao) is a bold and flavorful Thai stir-fried noodle dish featuring wide rice noodles, tender chicken thighs, fresh vegetables, and a savory-spicy sauce. This quick and vibrant recipe blends aromatic garlic, Thai chilies, and fragrant basil for a perfect balance of heat, sweetness, and tang. Ideal for a satisfying weeknight dinner, it comes together in just 35 minutes and serves four.
Ingredients
Scale
Rice 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
- Soak Noodles: Place the wide rice noodles in warm water and soak for 15-20 minutes until they are softened but still slightly firm. Drain and set aside, preparing them for stir-frying.
- Make Sauce: In a medium bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar completely dissolves. Set this flavorful stir-fry sauce aside.
- Stir-Fry Aromatics and Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced Thai red chilies and stir-fry until fragrant, about 30 seconds. Add the chicken pieces and cook, stirring often, until they are browned and cooked through, about 5-7 minutes.
- Add Vegetables: Toss in the sliced onion, red bell pepper, broccoli florets, and julienned carrot. Stir-fry the mixture until the vegetables are crisp-tender but still vibrant, approximately 3-4 minutes.
- Combine with Noodles and Sauce: Add the softened noodles and the prepared stir-fry sauce to the wok. Gently toss everything together to coat the noodles in the sauce, continuing to cook until the noodles are tender and the sauce has been absorbed, about 2-3 minutes.
- Finish and Serve: Stir in the cut green onions and fresh Thai basil leaves. Cook for an additional 1 minute until the basil wilts and releases its aroma. Serve hot garnished with extra basil leaves and lime wedges on the side for squeezing.
Notes
- Adjust the amount of Thai red chilies based on your preferred spice level to make it milder or hotter.
- If wide rice noodles are unavailable, other rice noodles of similar thickness can be substituted.
- For a vegetarian version, substitute chicken with tofu and use vegetarian oyster sauce.
- A wok works best for high-heat stir-frying, but a large nonstick skillet can also be used.
- To prevent the noodles from sticking, soak them properly and add the sauce to help separate them during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Thai
