Description
Drunken Noodles (Pad Kee Mao) is a popular Thai stir-fried noodle dish known for its bold flavors, vibrant colors, and spicy kick. Featuring wide rice noodles, tender chicken, crisp vegetables, and aromatic Thai basil, this 35-minute recipe is perfect for a quick and satisfying dinner that brings authentic Thai street food into your home kitchen.
Ingredients
Scale
Rice 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 soften. Drain the noodles thoroughly and set them aside, preparing them for stir-frying.
- Make Sauce: In a bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar dissolves completely. Set this flavorful sauce aside for later use.
- 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, stir-frying until fragrant. Then add the chicken pieces and cook, stirring frequently, until the chicken is browned and cooked through.
- Add Vegetables: Add the sliced onion, red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry the vegetables with the chicken until they become crisp-tender, preserving their vibrant texture and color.
- Combine with Noodles and Sauce: Add the softened rice noodles and the prepared stir-fry sauce into the wok. Gently toss everything together to coat the noodles evenly. Continue cooking until the noodles are tender and have absorbed the sauce flavors.
- Finish and Serve: Stir in the green onions and fresh Thai basil leaves, cooking for about 1 minute until the basil wilts slightly. Garnish with extra basil leaves and serve immediately with lime wedges on the side for an extra burst of freshness.
Notes
- You can adjust the number of Thai red chilies according to your preferred spice level.
- For a vegetarian version, substitute chicken with firm tofu and use vegetarian oyster sauce.
- If you cannot find wide rice noodles, flat rice noodles or even fresh fettuccine can be a substitute.
- Be careful not to over-soak the noodles as they can become too soft and break during stir-frying.
- Thai basil is essential for the authentic flavor, but if unavailable, sweet basil can be used as an alternative.
