Description
Pad Kee Mao, or Drunken Noodles, is a vibrant and flavorful Thai stir-fry dish featuring wide rice noodles tossed with juicy chicken, aromatic garlic, spicy bird’s eye chilies, fresh basil, and a balanced savory-sweet sauce. Ready in just 16 minutes, this quick and easy recipe delivers authentic Thai street food flavors that perfectly combine heat, sweetness, and umami.
Ingredients
Scale
Noodles
- 7 oz / 200g dried wide rice noodles
Protein
- 200g / 7oz chicken thighs, cut into bite-size pieces (breast can be used as substitute)
Aromatics & Vegetables
- 3 large cloves garlic, minced
- 2 birds eye chilies or Thai chilies, deseeded and very finely chopped
- 1/2 onion, sliced
- 2 green onions, cut into 3cm (2”) pieces
- 1 cup Thai or Thai Holy Basil leaves (substitute with regular basil if unavailable)
Sauces & Condiments
- 2 tsp fish sauce (or soy sauce for vegetarian option)
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
Oils
- 2 tbsp oil (peanut, vegetable, or canola oil)
Instructions
- Prepare noodles: Cook the dried rice noodles according to the package directions until tender. Drain and set aside to prevent overcooking.
- Mix sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and water, stirring well to create a balanced savory and slightly sweet sauce mixture that will coat the noodles beautifully.
- Heat oil: Warm the oil in a wok or a large heavy-bottomed skillet over high heat until shimmering hot to ensure quick and even stir-frying.
- Sauté aromatics: Add the minced garlic and finely chopped bird’s eye chilies to the hot oil. Stir-fry for about 10 seconds, releasing their intense flavors while being cautious not to inhale the fumes.
- Cook onions: Add the sliced onion to the wok and stir-fry for approximately 1 minute until they become slightly softened but retain a crisp texture.
- Add chicken: Incorporate the chicken pieces along with 2 teaspoons of fish sauce into the wok. Stir-fry for around 2 minutes or until the chicken is cooked through and no longer pink inside.
- Combine ingredients: Add the green onions, cooked noodles, and the prepared sauce mixture back into the wok. Stir-fry everything together for 1 minute, ensuring the sauce reduces slightly and evenly coats all ingredients.
- Finish with basil: Remove the wok from heat and immediately toss in the Thai basil leaves. Gently mix until the basil wilts slightly, releasing its fragrant aroma while preserving its fresh texture.
- Serve: Transfer the Pad Kee Mao to plates and serve piping hot for the best flavor and texture experience.
Notes
- You can substitute chicken thighs with chicken breast or tofu for a vegetarian option, adjusting cooking times accordingly.
- Adjust the number of bird’s eye chilies according to your preferred spice level.
- If Thai basil is unavailable, regular sweet basil makes a suitable substitute, though it will slightly alter the flavor profile.
- For a vegetarian or vegan version, replace fish sauce and oyster sauce with soy sauce or vegetarian oyster sauce alternatives.
- Make sure to stir-fry on high heat to achieve a nice sear and avoid soggy noodles.
