Description
A vibrant and flavorful Thai stir-fry known as Drunken Noodles (Pad Kee Mao), featuring wide rice noodles tossed with tender chicken, crunchy vegetables, and fragrant Thai basil in a savory, spicy sauce. This quick and easy recipe delivers the perfect balance of heat, sweet, and umami with every bite.
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 become softened. Drain thoroughly and set aside to prevent sticking.
- 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 is fully dissolved. Set this flavorful stir-fry sauce aside.
- Stir-Fry Aromatics and Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sliced Thai red chilies; stir-fry quickly until aromatic. Add the bite-sized chicken pieces and cook, stirring frequently, until they are browned and cooked through.
- Add Vegetables: Toss in sliced onion, red bell pepper, broccoli florets, and julienned carrot. Stir-fry the vegetables with the chicken until they are crisp-tender but still vibrant and fresh.
- Combine with Noodles and Sauce: Add the soaked noodles and the prepared stir-fry sauce to the wok. Toss gently yet thoroughly to coat the noodles and ingredients evenly. Continue cooking until the noodles are tender and have absorbed the rich sauce.
- Finish and Serve: Stir in green onions and fresh Thai basil leaves. Cook for an additional minute until the basil wilts slightly. Garnish with extra basil leaves if desired and serve immediately with lime wedges on the side for a fresh citrus kick.
Notes
- Adjust the number of Thai red chilies according to your preferred spice level.
- Soaking noodles rather than boiling helps prevent overcooking and sticking when stir-frying.
- Use fresh Thai basil for authentic aroma and flavor; regular basil is a substitute but alters the profile.
- Chicken thighs add juiciness, but you can substitute with chicken breast or tofu for variation.
- For a gluten-free version, use gluten-free soy sauce and oyster sauce substitutes.
