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Drunken Noodles (Pad Kee Mao) Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • 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

Units Scale
  • 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

  1. Soak Noodles: Soak noodles in warm water for 15-20 minutes until softened. Drain and set aside.
  2. Make Sauce: In a bowl, whisk together all sauce ingredients until the sugar dissolves. Set aside.
  3. 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.
  4. Add Vegetables: Toss in onion, bell pepper, broccoli, and carrot. Stir-fry until crisp-tender.
  5. 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.
  6. 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

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