Description
Pad Kee Mao, also known as Drunken Noodles, is a flavorful and spicy Thai stir-fried noodle dish featuring wide rice noodles, tender chicken, aromatic garlic, fiery Thai chilies, and fresh basil. This quick and easy recipe comes together in under 20 minutes, delivering a perfect balance of savory, sweet, and spicy flavors with the comforting texture of chewy noodles and crisp veggies.
Ingredients
Noodles
- 7 oz / 200g dried wide rice noodles
Protein & Vegetables
- 200g / 7oz chicken thighs, cut into bite-size pieces (breast can be used as substitute)
- 3 large cloves garlic, minced
- 2 birds eye chilies or Thai chilies, deseeded and very finely chopped
- 1/2 onion, sliced
- 2 green onions, cut into 3cm (2″) pieces
- 1 cup Thai or Thai Holy Basil leaves (substitute with regular basil if unavailable)
Sauces & Seasonings
- 2 tbsp oil (peanut, vegetable, or canola oil)
- 2 tsp fish sauce (or soy sauce for vegetarian option)
- 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 directions until tender. Drain and set aside.
- Mix sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Stir well to create a balanced savory and slightly sweet sauce mixture.
- Heat oil: Warm the oil in a wok or a large heavy-bottomed skillet over high heat until shimmering hot to ensure quick stir-frying.
- Sauté aromatics: Add the minced garlic and chopped chilies to the hot oil and stir-fry for about 10 seconds. Be cautious not to inhale the fumes as the chili aroma can be overwhelming and may cause coughing.
- Cook onions: Add the sliced onion to the wok and stir-fry for about 1 minute until slightly softened but still crisp.
- Add chicken: Incorporate the chicken pieces into the wok with 2 teaspoons of fish sauce. Stir-fry for around 2 minutes or until the chicken is fully cooked and no longer pink inside.
- Combine ingredients: Add the green onions, prepared noodles, and the previously mixed sauce to the wok. Stir-fry everything together for 1 minute, allowing the sauce to reduce slightly and evenly coat the noodles and other ingredients.
- Finish with basil: Remove the wok from heat and immediately add the Thai basil leaves. Toss gently just until the basil wilts slightly to release its fragrant aroma without losing its fresh texture.
- Serve: Transfer to plates and serve the Pad Kee Mao piping hot for the best flavor and texture experience.
Notes
- Use wide rice noodles for authentic texture; if unavailable, substitute with fresh flat rice noodles.
- Adjust the amount of chili to your preferred spice level; removing seeds reduces heat.
- If Thai Holy Basil is not accessible, regular sweet basil can be used, but the flavor profile will be milder.
- Dark soy sauce adds color and sweetness while light soy sauce lends saltiness; balance both for best results.
- This recipe can be easily adapted to use tofu or other proteins for a vegetarian variation by omitting fish sauce and oyster sauce or choosing vegetarian substitutes.
- Ensure high heat when stir-frying for quick cooking and to maintain the noodles’ texture.
- Prep Time: 8 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai