Description
This Drunken Noodles (Pad Kee Mao) recipe is a vibrant and flavorful Thai stir-fry dish featuring wide rice noodles, tender chicken thighs, fresh vegetables, and aromatic herbs tossed in a savory-spicy sauce. Perfect for a quick and satisfying meal, this recipe balances heat, sweetness, and tanginess with the fragrant punch of Thai basil and chilies.
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 firm. Drain the noodles thoroughly and set them aside for later use.
- Make Sauce: In a bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar has completely dissolved. Set the sauce 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, stir-frying until fragrant, about 30 seconds. Add the chicken thigh pieces and cook, stirring frequently, until they are browned on the outside and cooked through.
- Add Vegetables: Add the sliced onion, red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry these vegetables with the chicken until they become crisp-tender, about 3-4 minutes.
- Combine with Noodles and Sauce: Add the drained softened noodles and the prepared stir-fry sauce to the wok. Toss gently to evenly coat the noodles, chicken, and vegetables with the sauce. Continue stir-frying until the noodles are tender and most of the sauce is absorbed, about 2-3 minutes.
- Finish and Serve: Stir in the cut green onions and fresh Thai basil leaves. Cook for an additional 1 minute until the basil wilts and releases its aroma. Serve the drunken noodles hot, garnished with extra basil leaves and lime wedges on the side for squeezing over.
Notes
- Adjust the number of Thai red chilies based on your preferred spice level.
- If the rice noodles are too dry after soaking, you can briefly soak them again before adding to the stir-fry.
- Use fresh Thai basil for the authentic flavor; if unavailable, sweet basil is a reasonable substitute.
- Feel free to swap chicken with shrimp, beef, or tofu to vary the protein.
- Keep the heat high enough during stir-frying to quickly cook the ingredients while preserving their texture and color.
