Description
Thai Drunken Noodles, or Pad Kee Mao, offers an intoxicating blend of flavors and textures that will transport you straight to the streets of Thailand. This recipe combines chewy rice noodles with the heat of red chili peppers and the aromatic punch of holy basil, creating a dish that’s as delicious as it is easy to make. Whether you’re a seasoned chef or a curious cook looking to explore Thai cuisine, this dish is sure to impress. The combination of tender chicken, crunchy vegetables, and the unique spicy-sweet sauce ties everything together for a meal that’s both satisfying and quick to prepare, making it perfect for busy weeknights or a special weekend treat
Ingredients
19 oz fresh rice noodles (see Notes for dried rice noodles)
3 boneless skinless chicken thighs, thinly sliced
2 cups Chinese broccoli (Gai-Lan), chopped into 2-inch pieces, stalk ends trimmed
1 cup Holy basil (or substitute with Thai basil or Italian Basil)
1/2 cup carrots, julienned
2 large red chili peppers, chopped
6 cloves garlic
2 tablespoons vegetable oil or any neutral oil
Stir Fry Sauce:
2 tablespoons dark soy sauce
1 tablespoon regular soy sauce
1.5 tablespoon oyster sauce (or vegetarian stir fry sauce)
1 tablespoon white vinegar (or rice vinegar)
1 tablespoon fish sauce
2.5 teaspoon white granulated sugar (or brown sugar, palm sugar, cane sugar)
Instructions
Mix noodle sauce ingredients in a small bowl. Set aside.
Use a mortar and pestle or food processor to grind garlic and red chili into a chunky paste. Set aside.
Microwave or steam fresh rice noodles for 2-3 minutes until warm for easy separation. Vertically split each noodle roll into half for ease of eating. (For fresh noodle sheets, slice into 1-inch wide strands). See Notes for dry noodles.
In a wok on medium-high, heat 1 tablespoon oil. Fry sliced chicken until cooked. Remove and set aside.
Lower heat to medium, add chili garlic paste and carrots, cooking for 20-30 seconds. Move to the side.
Raise heat to medium-high, add remaining oil and rice noodles with sauce. Gently toss. Let sit for 30-45 seconds to char for flavor.
Add Chinese broccoli, gently mix. Cook until slightly softened.
Incorporate chicken and holy basil. Toss gently, then remove from heat.
- Prep Time: 23 minutes
- Cook Time: 7 minutes