Description
Delicious and spicy Drunken Noodles, also known as Pad Kee Mao, featuring wide rice noodles stir-fried with tender chicken, fragrant Thai basil, garlic, chili, and a rich savory sauce. A quick and satisfying Thai street food favorite that delivers bold flavors and an aromatic kick.
Ingredients
Units
Scale
Noodles
- 7 oz / 200 g dried wide rice noodles
Stir Fry
- 2 tbsp oil (peanut, vegetable or canola)
- 3 large cloves of garlic, minced
- 2 birds eye chili or Thai chillies, deseeded and finely chopped
- 1/2 onion, sliced
- 200 g / 7 oz chicken thighs, cut into bite size pieces (breast can be used)
- 2 tsp fish sauce (or soy sauce)
- 2 green onions, cut into 3 cm / 2 inch pieces
- 1 cup Thai or Thai Holy Basil leaves (can substitute with regular basil)
Sauce
- 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 wide 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 until sugar is dissolved and set aside.
- Heat oil and aromatics: Heat the oil in a wok or large heavy-based skillet over high heat. Add the minced garlic and chopped chilli, cooking for about 10 seconds until fragrant, being careful not to inhale the chili fumes as they may cause coughing.
- Sauté onion: Add the sliced half onion to the wok and stir-fry for one minute until slightly softened.
- Cook chicken: Add the chicken pieces and fish sauce to the wok. Stir-fry until the chicken is cooked through, approximately 2 minutes.
- Add green onion, noodles, and sauce: Toss in the green onions, cooked noodles, and prepared sauce. Stir-fry for about 1 minute, allowing the sauce to reduce slightly and coat the noodles evenly.
- Add basil and finish: Remove the wok from heat immediately, then add the Thai basil leaves. Toss gently until the basil is just wilted. Serve immediately for best flavor and texture.
Notes
- Wide rice noodles are preferred for authenticity and texture—Pad Thai style rice noodles are ideal. Thinner noodles can be used if wide noodles are unavailable.
- Adjust the number of birds eye chilies to your spice preference; alternatively, use a spoonful of chili paste added when cooking the chicken.
- Thai Holy Basil provides an aniseed flavor but regular Thai Basil is a fine substitute commonly used outside Thailand; it will still deliver the characteristic taste of Drunken Noodles.
- Light and dark soy sauces can be substituted with regular soy sauce if needed, but avoid using all dark soy sauce to prevent overpowering saltiness and flavor.
- Nutrition estimates are based on three servings.
Nutrition
- Serving Size: 1 serving (approx. 1/3 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
