This Drunken Noodles (Pad Kee Mao) recipe brings the vibrant flavors of Thailand right to your kitchen! Imagine wide rice noodles stir-fried with tender chicken, colorful vegetables, and a spicy, savory sauce. This dish is quick and easy to make, ready in just 35 minutes, and perfect for a satisfying weeknight dinner or a casual gathering with friends.
Why You’ll Love This Recipe
- Flavorful and Aromatic: The combination of Thai basil, chilies, garlic, and a savory sauce creates a delicious and aromatic dish that’s bursting with authentic Thai flavors.
- Easy to Make: This recipe is simple to follow and requires minimal ingredients, making it perfect for busy weeknights or when you’re short on time.
- Versatile: Feel free to customize the protein and vegetables to your liking. You can also adjust the spice level to suit your preference.
- Restaurant-Quality: You can easily recreate the flavors of your favorite Thai restaurant at home with this simple recipe.
Ingredients
- Wide rice noodles: These flat, wide noodles are essential for an authentic Pad Kee Mao.
- Vegetable oil: Used for stir-frying.
Stir-Fry Sauce
- Oyster sauce: Adds a rich and savory umami flavor to the sauce.
- Soy sauce: Provides a salty and savory base for the sauce.
- Dark soy sauce: Adds a deeper color and richer flavor to the sauce.
- Fish sauce: Adds a pungent and savory flavor that’s characteristic of Thai cuisine.
- Brown sugar: Adds a touch of sweetness to balance the savory flavors.
- Lime juice: Adds brightness and acidity to the sauce.
- Water: Thins the sauce to the desired consistency.
Stir-Fry
- Garlic: Minced and adds a fragrant and savory kick.
- Thai red chilies: Sliced and adds a spicy kick (adjust to your preference).
- Boneless, skinless chicken thighs: Cut into bite-size pieces for quick cooking.
- Onion: Sliced and adds a savory base and sweetness.
- Bell pepper: Sliced and adds color, sweetness, and a bit of crunch.
- Broccoli florets: Adds a healthy dose of greens and texture.
- Carrot: Julienned and adds sweetness, color, and nutrition.
- Green onions: Cut into 2-inch pieces and adds a fresh onion flavor and a pop of color.
- Fresh Thai basil leaves: Adds a unique peppery and anise-like flavor that’s essential for Pad Kee Mao. If you can’t find Thai basil, sweet basil can be used as a substitute.
- Lime wedges: Serve with lime wedges for an extra squeeze of acidity.
Note: For exact measurements, see the recipe card below!
How to Make Drunken Noodles (Pad Kee Mao)
Step 1: Soak the Noodles
Soak the wide rice noodles in warm water for 15-20 minutes, or until softened. Drain the noodles and set aside.
Step 2: Make the Stir-Fry Sauce
In a bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar dissolves. Set aside.
Step 3: Stir-Fry the Chicken
Heat the 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, or until fragrant. Add the chicken pieces and stir-fry for 5-6 minutes, or until cooked through and lightly browned.
Step 4: Stir-Fry the Vegetables
Add the sliced onion, bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry for 3-4 minutes, or until the vegetables are crisp-tender.
Step 5: Add the Noodles and Sauce
Add the softened noodles and the prepared stir-fry sauce to the wok. Gently toss everything together, ensuring the noodles are well coated with the sauce. Cook for another 2-3 minutes, or until the noodles are tender and the sauce has been absorbed.
Step 6: Finish and Serve
Stir in the green onions and Thai basil leaves. Cook for an additional 1 minute, or until the basil is wilted. Garnish with extra basil leaves and serve immediately with lime wedges on the side.
Pro Tips for Making the Recipe
- Use Thai basil: Thai basil has a unique peppery flavor that’s essential for an authentic Pad Kee Mao. If you can’t find Thai basil, sweet basil can be used as a substitute.
- Adjust the spice level: Adjust the amount of Thai chilies to your liking, depending on how spicy you want the dish.
- Don’t overcook the noodles: Overcooked noodles will be mushy. Cook them just until tender.
- Add sesame oil: For an extra layer of flavor, add a splash of sesame oil when stir-frying the noodles.
How to Serve
This Drunken Noodles (Pad Kee Mao) dish is delicious on its own, but here are some serving suggestions:
- Lime Wedges: Serve with lime wedges for an extra squeeze of acidity.
- Chili Oil: Drizzle some chili oil over the top for an extra kick of heat.
- Fried Garlic: Garnish with crispy fried garlic for added flavor and texture.
Make Ahead and Storage
This Drunken Noodles dish is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.
Storing Leftovers
Store leftover noodles and stir-fry separately in airtight containers in the refrigerator for up to 2 days.
Reheating
Reheat gently on the stovetop over medium heat, adding a splash of water or broth if needed to moisten the noodles.
FAQs
1. Can I use a different type of noodle? While wide rice noodles are traditional for Pad Kee Mao, you can substitute with other types of noodles, such as thin rice noodles or even egg noodles. However, the texture and cooking time may vary.
2. Can I make this recipe vegetarian? Yes, you can! Omit the chicken and add tofu or tempeh instead. You can also add more vegetables, such as mushrooms, broccoli, or carrots.
3. Can I make this recipe without fish sauce? Fish sauce adds a distinct umami flavor to the dish, but if you don’t have any on hand or prefer not to use it, you can substitute with soy sauce or tamari.
4. Can I make this recipe ahead of time? Yes, you can! You can prepare the sauce and chop the vegetables ahead of time. When ready to cook, simply stir-fry the ingredients as directed.
This Drunken Noodles (Pad Kee Mao) Recipe is a quick, easy, and delicious way to enjoy a flavorful and authentic Thai dish at home. With its simple preparation, versatile ingredients, and satisfying flavors, it’s a recipe you’ll want to make again and again!
Print
Drunken Noodles (Pad Kee Mao) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course, Noodles
- Method: Stir-fry
- Cuisine: Thai
Description
This Drunken Noodles (Pad Kee Mao) recipe brings a popular Thai street food dish right to your kitchen! Wide rice noodles, chicken, and colorful vegetables are stir-fried in a flavorful and spicy sauce with fragrant Thai basil. It’s a quick and satisfying meal that’s perfect for a weeknight dinner or a casual lunch.
Ingredients
- 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: Soak noodles in warm water for 15-20 minutes until softened. Drain and set aside.
- Make Sauce: In a bowl, whisk together all sauce ingredients until the sugar dissolves. Set aside.
- Stir-Fry Aromatics and Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and chilies; stir-fry until fragrant. Add chicken and cook until browned and cooked through.
- Add Vegetables: Toss in onion, bell pepper, broccoli, and carrot. Stir-fry until crisp-tender.
- Combine with Noodles and Sauce: Add softened noodles and stir-fry sauce to the wok. Toss gently to coat. Cook until noodles are tender and the sauce is absorbed.
- Finish and Serve: Stir in green onions and Thai basil leaves. Cook for 1 minute, or until basil wilts. Garnish with extra basil and serve with lime wedges.
Notes
- Use Thai basil for authentic flavor, but sweet basil can be substituted.
- Adjust the number of chilies to control the heat level.
- Be gentle when stir-frying noodles to avoid breaking them.
- Add a splash of sesame oil for extra flavor.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 500
- Sugar: 12g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
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