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
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