Description
Drunken Noodles (Pad Kee Mao) is a flavorful and spicy Thai stir-fried noodle dish made with wide rice noodles, chicken, fresh Thai chilies, garlic, onions, and fragrant Thai basil. This quick and easy recipe captures the bold, savory, and spicy flavors of Thai street food, perfect for a satisfying and aromatic meal at home.
Ingredients
Scale
Main Ingredients
- 7 oz / 200g dried wide rice noodles
- 2 tbsp oil (peanut, vegetable, or canola)
- 3 large cloves of garlic, minced
- 2 birds eye chilli or Thai chillies, deseeded and very finely chopped
- 1/2 onion, sliced
- 200 g / 7 oz chicken thighs, cut into bite size pieces (breast can be used as a substitute)
- 2 tsp fish sauce (or soy sauce)
- 2 green onions, cut into 3cm (2″) pieces
- 1 cup Thai or Thai Holy Basil leaves (substitute regular basil if unavailable)
Sauce Ingredients
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
Instructions
- Prepare noodles: Cook the dried rice noodles according to the package instructions until tender. Drain and set aside.
- Mix sauce: In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, sugar, and water until well combined.
- Heat oil and aromatics: Heat the oil in a wok or large heavy-based skillet over high heat. Add the minced garlic and finely chopped chillies; cook for about 10 seconds, being careful not to inhale the fumes as the chillies can cause coughing.
- Sauté onions: Add the sliced onion to the wok and stir fry for 1 minute until it softens slightly.
- Cook chicken: Add the bite-sized chicken pieces and fish sauce to the wok. Stir-fry until the chicken is cooked through, approximately 2 minutes.
- Add green onions, noodles, and sauce: Toss in the green onions, cooked noodles, and the prepared sauce. Stir-fry everything together for about 1 minute until the sauce thickens slightly and coats the noodles evenly.
- Add basil and serve: Remove the wok from heat and immediately add the Thai basil leaves. Toss gently just until the basil wilts. Serve the dish hot for best flavor and texture.
Notes
- Watch the recipe video above for step-by-step guidance.
- This dish is a popular spicy Thai street food known as Spicy Thai Noodles.
- Have all ingredients prepped and ready to add to the wok, as the cooking process moves quickly.
- Spice level ranges from moderate to high, which is characteristic of this traditional dish.
Nutrition
- Serving Size: 197 g
- Calories: 454 kcal
- Sugar: 2.7 g
- Sodium: 223 mg
- Fat: 14.8 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 12.4 g
- Trans Fat: 0 g
- Carbohydrates: 58.6 g
- Fiber: 1.5 g
- Protein: 22.9 g
- Cholesterol: 79 mg
