Description
Drunken Noodles (Pad Kee Mao) is a classic Thai stir-fried noodle dish featuring wide rice noodles, tender chicken, fresh vegetables, and aromatic Thai basil in a bold, flavorful sauce with a spicy kick. Ready in just 35 minutes, this vibrant and satisfying dish balances sweet, salty, tangy, and spicy notes for an authentic and delicious meal perfect for any weeknight dinner.
Ingredients
Scale
Noodles
- 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
- Soak Noodles: Soak the wide rice noodles in warm water for 15-20 minutes until they are softened but still slightly firm. Drain the noodles and set them aside while you prepare the rest of the dish.
- Make Sauce: In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar has completely dissolved. Set this flavorful sauce mixture aside.
- Stir-Fry Aromatics and Chicken: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced Thai red chilies and stir-fry just until fragrant, about 30 seconds to 1 minute. Add the chicken pieces and cook, stirring frequently, until the chicken is browned and cooked through, approximately 5-7 minutes.
- Add Vegetables: Add the sliced onion, red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry everything together until the vegetables are crisp-tender, about 3-4 minutes, ensuring they retain some crunch and vibrant color.
- Combine with Noodles and Sauce: Add the softened rice noodles and prepared stir-fry sauce to the wok. Toss gently but thoroughly to coat the noodles evenly with the sauce and combine all ingredients. Continue to cook until the noodles are tender and have absorbed the sauce, about 2-3 minutes.
- Finish and Serve: Stir in the green onions and fresh Thai basil leaves. Cook for an additional 1 minute until the basil wilts and releases its aroma. Remove from heat, garnish with extra Thai basil if desired, and serve immediately with lime wedges on the side for squeezing over the top.
Notes
- Adjust the amount of Thai red chilies to your desired spice level or substitute with red pepper flakes if unavailable.
- Soaking noodles too long can make them overly soft and mushy; aim for just softened but still slightly firm.
- For a vegetarian version, substitute chicken with tofu and use vegetarian oyster sauce or mushrooms.
- Use a high heat and stir frequently to achieve that authentic wok hei (breath of the wok) flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but are best enjoyed fresh.
