Print

Drunken Noodles (Pad Kee Mao) 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.

Ingredients

Scale

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

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