Description
Drunken Noodles (Pad Kee Mao) is a bold and flavorful Thai street food classic made with wide rice noodles, tender chicken, fresh basil, and a savory umami-packed sauce. This quick stir-fry comes together fast, making it perfect for a weeknight dinner.
Ingredients
- 250 grams dried medium wide rice noodles
- 250 grams chicken thighs or chicken breast, thinly sliced
- 1 teaspoon soy sauce (for marinating)
- 3 tablespoons vegetable or canola oil, divided
- 1 tablespoon minced garlic
- 1/2 onion, sliced
- 2–3 Thai red chili peppers, sliced
- 4–5 baby bok choy, chopped
- 1 cup holy basil leaves
- 1 green onion, white and green parts separated
- For the Stir Fry Sauce:
- 3 teaspoons soy sauce
- 1 1/2 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon + 1 teaspoon fish sauce
- 2 teaspoons brown sugar
- Pinch ground white pepper
- 1/4 cup chicken stock or water
Instructions
1. Slice the chicken against the grain into thin strips. Add 1 teaspoon soy sauce, mix well, and let it marinate for 15–20 minutes while preparing the remaining ingredients.
2. Prepare the rice noodles according to package instructions. For best texture, soak them in hot water for 15–20 minutes until softened but not mushy. Drain and set aside.
3. Wash and chop the baby bok choy. Pluck and rinse the basil leaves. Slice the onion, green onions, and chilies. Mix all stir fry sauce ingredients in a small bowl and set aside.
4. Heat a large wok or skillet over high heat with 2 tablespoons oil. Once hot, add the marinated chicken in a single layer and sear undisturbed for 2 minutes. Flip and cook for another minute until about 90% cooked. Remove from the pan and set aside.
5. If needed, wipe out the pan. Heat the remaining oil and sauté the sliced onion for about 30 seconds. Add the white part of the green onion, minced garlic, and red chilies. Stir-fry for 30–60 seconds until fragrant.
6. Add the bok choy and stir-fry for about 30 seconds on medium-high heat.
7. Add the drained noodles and partially cooked chicken (along with any juices) to the pan. Add basil leaves and green onion tops. Pour the sauce around the edges of the pan.
8. Toss everything over high heat for about 2 minutes until the noodles are evenly coated and slightly charred. Scrape the bottom of the pan to prevent sticking.
9. Serve hot, topped with additional green onions if desired.
Notes
Chicken thighs may require 1–2 extra minutes of cooking compared to chicken breast.
Fish sauce has a strong flavor; start with a smaller amount if preferred and adjust to taste.
For extra vegetables such as bell peppers, carrots, baby corn, or mushrooms, cook firmer vegetables first and sauté mushrooms separately.
For a slightly sweeter flavor, add an additional teaspoon of brown sugar.
The signature smoky flavor comes from cooking on high heat and allowing the noodles to char slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 228 kcal
- Sugar: 4g
- Sodium: 114mg
- Fat: 0.3g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg