Thai Drunken Noodles (Pad Kee Mao)

Thai Drunken Noodles (Pad Kee Mao): A Spicy, Flavor-Packed Stir Fry

If you’re a fan of bold flavors and spicy dishes, this Thai Drunken Noodles (Pad Kee Mao) recipe is sure to become a favorite. Packed with tender chicken, fresh rice noodles, vibrant veggies, and aromatic Thai basil, this stir fry is a perfect balance of heat, sweetness, and umami. Best of all, it’s quick and easy to prepare, making it an excellent choice for a weeknight dinner.

Ingredients:

For the Noodles and Stir Fry:

• 19 oz fresh rice noodles (see Notes for dried noodles)
• ½ lb skinless boneless chicken thighs or chicken breast, thinly sliced
• 2 cups Chinese broccoli, chopped into 2-inch pieces (stalks trimmed and sliced thinly)
• 1 cup Holy basil (or Thai basil/Italian basil)
• ½ cup carrots, julienned
• 2 large red chili peppers, chopped
• 6 cloves garlic
• 2 tablespoons vegetable oil (or any neutral oil)

For the Stir Fry Sauce:

• 2 tablespoons dark soy sauce
• 1 tablespoon regular soy sauce
• 1.5 tablespoons oyster sauce (or vegetarian stir fry sauce)
• 1 tablespoon white vinegar (or rice vinegar or apple cider vinegar)
• 1 tablespoon fish sauce
• 2.5 teaspoons white granulated sugar (or brown, palm, or cane sugar)

Directions:

1. Make the Stir Fry Sauce:

• In a small bowl, whisk together all the stir fry sauce ingredients: dark soy sauce, regular soy sauce, oyster sauce, vinegar, fish sauce, and sugar. Stir until the sugar dissolves. Set the sauce aside.

2. Prepare the Chili Garlic Paste:

• Using a mortar and pestle or a food processor, grind or pulse the garlic and chopped red chili peppers into a coarse paste. Set aside. Be careful when handling the chili peppers, as the fumes can be strong!

3. Prepare the Rice Noodles:

• If using fresh rice noodles, microwave them in 60-second intervals for 2-3 minutes until warm and pliable enough to separate.
• If using rice noodle sheets, slice them into 1-inch wide noodles. For rice noodle rolls, split them down the middle with a knife or your hands to separate the noodles.

4. Stir Fry the Chicken:

• Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat. Add the sliced chicken and stir fry until fully cooked, about 3-4 minutes. Remove the chicken from the pan and set aside. Avoid overcooking to keep the chicken tender.

5. Stir Fry the Noodles and Vegetables:

• Lower the heat to medium and add the chili garlic paste and julienned carrots to the pan. Sauté for about 20-30 seconds until fragrant, then push the mixture to the side of the pan.
• Increase the heat to medium-high again and add the remaining 1 tablespoon of vegetable oil into the pan. Add the rice noodles and pour the stir fry sauce over the noodles. Gently toss everything to combine. Let the noodles sit in the pan for 30-45 seconds without stirring to allow them to char slightly and develop a smoky flavor.

6. Add the Vegetables and Chicken:

• Add the Chinese broccoli to the noodles and gently toss until the greens start to soften, about 2-3 minutes.
• Add the cooked chicken back into the pan along with the holy basil. Toss everything together until well combined and the basil is wilted.

7. Serve:

• Remove the pan from the heat and serve the Thai Drunken Noodles hot. You can garnish with extra basil or a squeeze of lime for added freshness.

Recipe Notes:

• Noodles: If using dried rice noodles, cook according to package instructions, then rinse under cold water and drain well before stir frying.
• Spice Level: You can adjust the amount of red chili peppers depending on your heat tolerance. Thai bird’s eye chilies can be used for extra heat.
• Vegetarian Option: Substitute chicken with tofu or additional vegetables and use vegetarian stir fry sauce in place of oyster sauce.

Serving Suggestions:

This Pad Kee Mao is a complete meal on its own, but it pairs well with Thai side dishes like spring rolls or a fresh papaya salad. It’s best served immediately while the noodles are hot and the basil is fragrant.

Nutrition Information:

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Calories: 450 kcal per serving
• Servings: 4 servings

Thai Drunken Noodles are a must-try for lovers of bold, spicy flavors. The combination of tender rice noodles, juicy chicken, and the aromatic blend of garlic, chili, and holy basil make for an unforgettable dish. With a quick prep and cook time, this dish is perfect for busy weeknights or when you’re craving a taste of Thailand at home!

Thai Drunken Noodles (Pad Kee Mao)

---

• Author: Dulcia
• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Thai Drunken Noodles (Pad Kee Mao) are a fiery, flavorful stir-fry dish that combines the bold heat of red chilies with the fresh, aromatic punch of holy basil. The noodles are coated in a savory sauce made from soy, oyster sauce, and fish sauce, giving them a rich, umami flavor with a hint of sweetness. Tender pieces of chicken, crisp carrots, and Chinese broccoli add texture and substance, making this dish a satisfying and delicious meal.

---

Ingredients

Scale 1x2x3x

19 oz fresh rice noodles (or see Notes if using dried rice noodles)
½ lb skinless boneless chicken thighs or chicken breast, thinly sliced
2 cups Chinese broccoli, chopped into 2-inch pieces, stalks trimmed and sliced thinly
1 cup Holy basil (or Thai basil/Italian basil)
½ cup carrots, julienned
2 large red chili peppers, chopped
6 cloves garlic
2 tablespoons vegetable oil (or any neutral oil)
For the Stir Fry Sauce:
2 tablespoons dark soy sauce
1 tablespoon regular soy sauce
1.5 tablespoons oyster sauce (or vegetarian stir fry sauce)
1 tablespoon white vinegar (or rice vinegar or apple cider vinegar)
1 tablespoon fish sauce
2.5 teaspoons white granulated sugar (or brown/palm/cane sugar)

---

Instructions

For the Stir Fry Sauce:
In a small bowl, mix together all the stir fry sauce ingredients until the sugar is dissolved. Set aside.
For the Chili Garlic Paste:
In a mortar and pestle or food processor, grind or pulse the garlic and chopped red chili into a chunky paste. Set aside. Be cautious of inhaling the chili fumes.
Prepare the Noodles:
If using fresh rice noodles, microwave them at 60-second intervals for 2-3 minutes until warm and pliable enough to separate.
If using rice noodle sheets, slice them into 1-inch wide noodles. For rice noodle rolls, split them down the middle using a knife or your hands.
Stir Fry:
Heat 1 tablespoon of vegetable oil in a large wok or large pan over medium-high heat. Add the sliced chicken and stir fry until fully cooked, then remove from the pan. Avoid overcooking the chicken.
Lower the heat to medium and add the chili garlic paste and julienned carrots to the pan. Sauté for 20-30 seconds, then push the mixture to the side of the pan.
Increase the heat to medium-high again and pour the remaining tablespoon of vegetable oil into the empty space in the pan. Add the rice noodles and stir fry sauce, gently tossing to combine. Let the noodles sit in the pan without movement for 30-45 seconds to char slightly and develop extra flavor.
Add the Chinese broccoli to the noodles and toss gently. Cook until the greens soften, then add the cooked chicken and holy basil. Toss everything together until well combined.
Remove from heat and serve hot.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 450