Description
Drunken Noodles, or Pad Kee Mao, is a flavorful and spicy Thai stir-fried noodle dish featuring wide rice noodles tossed with tender chicken, aromatic holy basil, garlic, chilis, and a savory blend of soy and oyster sauces. This popular street food favorite delivers a perfect balance of heat and umami, prepared quickly in a wok for a satisfying meal.
Ingredients
Scale
Noodles
- 7 oz / 200g dried wide rice noodles
Sauce
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
- 2 tsp fish sauce (or soy sauce)
Main Ingredients
- 2 tbsp oil (peanut, vegetable, or canola)
- 3 large cloves garlic, minced
- 2 birds eye chillies or Thai chillies, deseeded and very finely chopped
- 1/2 onion, sliced
- 200 g / 7 oz chicken thighs, cut into bite size pieces (breast can be used as alternative)
- 2 green onions, cut into 3cm / 2″ pieces
- 1 cup Thai or Thai Holy Basil leaves (can substitute regular basil)
Instructions
- Prepare noodles: Cook the dried wide rice noodles according to the packet directions until tender, then drain and set aside.
- Mix the sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, water, and fish sauce or soy sauce, stirring until sugar dissolves and the sauce is well blended.
- Heat the wok: Place a wok or large heavy-based skillet over high heat and add the oil. Heat until shimmering hot.
- Sauté aromatics: Add minced garlic and finely chopped chillies to the hot oil. Stir-fry for about 10 seconds, being careful not to inhale the fumes as they can cause coughing.
- Cook onion: Add the sliced onion to the wok and stir-fry for 1 minute until slightly softened.
- Cook chicken: Add chicken pieces and fish sauce to the wok and stir-fry over high heat for around 2 minutes until the chicken is cooked through and starting to brown.
- Add vegetables and noodles: Add the green onions, the cooked noodles, and the prepared sauce to the wok. Stir-fry for about 1 minute, tossing continuously until the sauce thickens slightly and coats the noodles evenly.
- Finish with basil: Remove the wok from heat and immediately add the Thai holy basil leaves. Toss quickly until the basil just wilts, preserving its fresh aroma.
- Serve immediately: Plate the drunken noodles hot for the best flavor and texture.
Notes
- Recipe video available for visual guidance.
- This dish is a popular Thai street food known for its spicy flavor.
- Have all ingredients prepped and ready before cooking as the stir-frying process is quick.
- The spice level is moderate to high by design – adjust chillies as preferred.
- Substitute regular basil if Thai holy basil is unavailable, though flavor will vary.
- Chicken breast can be used instead of thighs for a leaner option.
Nutrition
- Serving Size: 197 g
- Calories: 454 kcal
- Sugar: 2.7 g
- Sodium: 223 mg
- Fat: 14.8 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 12.4 g
- Trans Fat: 0 g
- Carbohydrates: 58.6 g
- Fiber: 1.5 g
- Protein: 22.9 g
- Cholesterol: 79 mg
