Description
Drunken Noodles, or Pad Kee Mao, is a flavorful and spicy Thai stir-fry dish featuring wide rice noodles, tender chicken, vibrant vegetables, and aromatic Thai basil all tossed in a savory sauce made with soy, oyster, fish sauce, and a hint of sweetness from brown sugar. Perfect for a quick weeknight meal with authentic Thai flavors.
Ingredients
Scale
Main Ingredients
- 8 ounces wide rice noodles
- 2 tablespoons vegetable oil
- 1 pound chicken breast or thighs, thinly sliced
- 4 garlic cloves, minced
- 2 Thai bird’s eye chilies or 1 red chili, thinly sliced (adjust to taste)
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 cup Thai basil leaves (or regular basil)
- 2 green onions, chopped
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce (or substitute with more regular soy sauce)
- 2 teaspoons brown sugar
Instructions
- Prepare the noodles: Cook the rice noodles according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and set aside.
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, dark soy sauce, and brown sugar until well combined to create the savory sauce base.
- Cook aromatics and chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced chilies, sautéing for about 30 seconds until fragrant. Add the sliced chicken and cook for 4 to 5 minutes until it’s browned and cooked through.
- Cook vegetables: Add sliced red bell pepper and onion to the skillet. Stir-fry for 2 to 3 minutes until the vegetables are just tender but still retain some crunch.
- Combine noodles and sauce: Add the cooked noodles and the prepared sauce to the skillet. Toss everything together thoroughly to coat evenly and heat through, cooking for about 2 more minutes.
- Finish with herbs: Turn off the heat. Stir in the Thai basil leaves and chopped green onions until the basil wilts. Serve the dish immediately for the best flavor.
Notes
- Using Thai basil is key for the authentic flavor, but if unavailable, substitute with sweet basil and add a squeeze of lime juice for brightness.
- For a vegetarian version, replace chicken with firm tofu and swap the fish sauce for additional soy sauce or tamari.
- Adjust the number of chilies based on your preferred spice level.
- Use wide rice noodles for the best texture and authenticity.
