Description
Drunken Noodles (Pad Kee Mao) is a vibrant and spicy Thai stir-fried noodle dish featuring wide rice noodles tossed with tender chicken, aromatic garlic, fiery Thai chilies, and fragrant Thai holy basil. The sauce is a savory blend of oyster sauce, fish sauce, soy sauces, and a hint of sweetness, delivering intense flavor with every bite. Ready in just 16 minutes, this street food favorite is perfect for a quick and satisfying meal with a kick.
Ingredients
Scale
Noodles
- 7 oz / 200 g dried wide rice noodles
Stir-fry Ingredients
- 2 tbsp oil (peanut, vegetable, or canola)
- 3 large cloves garlic, minced
- 2 birds eye chili or Thai chilies, 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 alternative)
- 2 green onions, cut into 3 cm (2″) pieces
- 1 cup Thai or Thai holy basil leaves (can substitute regular basil)
Sauce
- 2 tsp fish sauce (or soy 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 rice noodles according to the package directions until just tender. Drain and set aside to be added later in the stir-fry.
- Mix sauce: In a small bowl, combine the fish sauce, oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Stir well until the sugar dissolves completely; set aside.
- Heat oil and aromatics: Heat the oil in a wok or large heavy-based skillet over high heat. Add minced garlic and finely chopped chili, cooking for about 10 seconds until fragrant. Be cautious not to inhale the chili fumes as they can cause coughing.
- Sauté onion: Add the sliced onion to the wok and cook for 1 minute, allowing it to soften slightly while maintaining some crunch.
- Cook chicken: Add the bite-sized chicken pieces and fish sauce to the wok. Stir-fry for around 2 minutes or until the chicken is cooked through and no longer pink inside.
- Add vegetables and noodles: Incorporate the green onions, cooked noodles, and prepared sauce into the wok. Stir-fry for 1 minute, allowing the sauce to reduce slightly and coat the noodles evenly.
- Add basil and finish: Remove the wok from heat and immediately add the Thai holy basil leaves. Toss gently just until the basil is wilted and aromatic.
- Serve: Serve the drunken noodles hot immediately for the best flavor and texture.
Notes
- This recipe includes a video demonstration to follow along for perfect results.
- It’s a popular Thai street food dish known for its spicy and savory flavors.
- Prepare and organize all ingredients beforehand as the cooking process is very fast-paced.
- Spice level is moderate to high, true to the original Thai style, but you can adjust the chilies to taste.
- Using Thai holy basil adds authentic aroma; regular basil can be used if unavailable.
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
