Drunken Noodles (Pad Kee Mao) Recipe

Introduction

Drunken Noodles, or Pad Kee Mao, is a flavorful Thai stir-fried noodle dish known for its spicy, savory sauce and fresh herbs. It combines tender chicken, crunchy greens, and fragrant basil for a satisfying meal that’s quick and easy to make at home.

Ingredients

• 250 g boneless skinless chicken thigh or breast (about ½ lb)
• 100 g dried rice noodles (100mm dry rice stick) or 250-300 g fresh rice noodles
• 3 stalks Chinese Broccoli (Kai Lan/Gai Lan) or Pak Choy/Bok Choy/Tenderstem Broccoli
• 2 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 3-4 bird eye chilies or any hot chili (adjust to taste)
• 1 red chili pepper or red bell pepper
• Handful basil leaves (Thai, Italian, or regular sweet basil)
• 2-3 tbsp vegetable oil or neutral flavor oil

Sauce

• 2 tbsp light soy sauce
• 3 tbsp oyster sauce
• 2 tsp dark soy sauce
• 1 tbsp fish sauce
• 1 tbsp sugar

Garnish

• Lime wedges
• Red chili slices

Instructions

1. Step 1: Soak the dried rice noodles in warm water for 15-20 minutes, then drain and set aside. Cut chicken into medium bite-sized pieces. Separate Chinese broccoli stems into 1-inch pieces and leaves into 2-inch pieces. Finely chop shallot, garlic, and red chili.
2. Step 2: In a small bowl, mix light soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar until the sugar dissolves. Set aside. Toss the chicken pieces with 1 tablespoon of this sauce mixture to season.
3. Step 3: Heat a large wok or pan over medium-high heat. Add 2-3 tablespoons of vegetable oil. Stir-fry shallot until translucent, then add garlic and cook for a few seconds. Add chopped chilies and stir-fry for about 1 minute until fragrant.
4. Step 4: Add the chicken and stir-fry for 2-3 minutes until no longer pink. Add the broccoli stems and stir for 1 minute, then add the leaves and stir briefly.
5. Step 5: Push the ingredients to the side of the wok. Place the noodles in the center and pour the remaining sauce over them. Stir-fry on high heat for about 2 minutes until noodles are cooked through.
6. Step 6: Add red chili slices and continue stir-frying for another 1-2 minutes. Turn off the heat and stir in a handful of basil leaves until combined.
7. Step 7: Transfer to a serving plate and serve immediately. Garnish with lime wedges and extra chili slices if desired.

Tips & Variations

• Use fresh rice noodles if available for a softer texture; soak for less time accordingly.
• Adjust the amount of chilies to control spice level based on your preference.
• Swap chicken for shrimp, tofu, or beef for a different protein option.
• Try adding other vegetables like bell peppers or snap peas for extra crunch and color.

Storage

Store leftover Drunken Noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat with a splash of water or oil to prevent sticking. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of dried rice noodles?

Yes, fresh rice noodles work well and usually require less soaking time. Adjust soaking accordingly to avoid over-softening.

How spicy is Drunken Noodles?

Traditionally, it’s quite spicy due to the bird eye chilies. You can easily reduce or increase the amount of chili to suit your spice tolerance.

Drunken Noodles (Pad Kee Mao) Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 143 reviews

Drunken Noodles (Pad Kee Mao) is a flavorful Thai stir-fried noodle dish featuring tender chicken, fresh vegetables like Chinese broccoli, and a spicy, savory sauce made with soy sauce, oyster sauce, fish sauce, and chili. This vibrant dish is quick to prepare, packed with bold flavors and aromatic basil, perfect for a satisfying weeknight meal.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Protein and Noodles

• 250 g Chicken thigh, boneless skinless (about ½ lb)
• 100 g Dried rice noodles (100mm dry rice stick or 250–300 g fresh rice noodles)

Vegetables and Aromatics

• 3 stalks Chinese Broccoli (Kai Lan/Gai Lan) or Pak Choy/Bok Choy/Tenderstem Broccoli
• 2 cloves Garlic, finely chopped
• 1 Shallot, finely chopped
• 3–4 Bird Eye Chilli (adjust amount according to taste)
• 1 Red Chilli Pepper or red bell pepper
• Handful Basil leaves (Thai, Italian, or regular sweet basil)

Oils and Sauces

• 2–3 tbsp Vegetable oil or neutral flavor oil
• 2 tbsp Light soy sauce
• 3 tbsp Oyster sauce
• 2 tsp Dark soy sauce
• 1 tbsp Fish sauce
• 1 tbsp Sugar

Garnish

• Lime wedges
• Red chilli slices

Instructions

1. Prep the noodles and ingredients: Soak the dried rice noodles in warm water for 15-20 minutes until softened, then drain and set aside. Cut the chicken thigh into medium bite-sized pieces. Separate the Chinese broccoli stems from the leaves and cut stems into 1-inch pieces and leaves into 2-inch pieces. Finely chop the shallot, garlic, and bird eye chillies; slice the red chilli pepper.
2. Make the sauce: In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir until the sugar dissolves and set aside. Toss the chicken pieces with 1 tablespoon of this sauce mixture and let marinate briefly.
3. Cook aromatics: Heat a large wok or pan on medium-high heat and add 2-3 tablespoons of vegetable oil. Add the chopped shallot and stir-fry until translucent, then add the garlic and stir-fry for a few seconds. Add the chopped bird eye chillies and continue stir-frying for about 1 minute until fragrant.
4. Cook chicken and vegetables: Add the marinated chicken to the wok and stir-fry for 2-3 minutes until no longer pink. Add the Chinese broccoli stems and stir-fry for 1 minute, then add the leaves and stir for a few seconds more.
5. Add noodles and sauce: Push the ingredients to the sides, placing the noodles in the center of the wok. Pour the remaining sauce over the noodles. Stir-fry over high heat for about 2 minutes until the noodles are cooked through.
6. Finish and garnish: Add the red chilli slices and stir-fry for another 1-2 minutes. Turn off the heat and toss in a handful of basil leaves, combining everything well. Transfer to a serving plate and garnish with lime wedges and extra chilli slices. Serve immediately.

Notes

• You can substitute chicken with tofu or prawns for a different protein option.
• If using fresh noodles, reduce soaking time or skip it completely as they cook faster.
• Adjust the amount of bird eye chilli to control the heat level according to your preference.
• For a vegetarian version, omit fish sauce and replace with additional soy sauce or vegetarian oyster sauce.
• Ensure to use a hot wok or pan to achieve the signature slightly charred flavors of stir-fried noodles.

Keywords: Drunken Noodles, Pad Kee Mao, Thai stir-fry, chicken noodles, spicy noodles, Asian cuisine