Description
This authentic Drunken Noodles (Pad Kee Mao) recipe offers a deliciously spicy and savory Thai stir-fry made with wide rice noodles, tender chicken thighs, fresh vegetables, and a flavorful blend of sauces. Perfectly balanced with garlic, Thai red chilies, and fragrant Thai basil, this dish is a quick 35-minute meal that packs a punch and is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Wide Rice Noodles
- 8 ounces wide rice noodles
Stir-Fry Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons lime juice
- 1 tablespoon water
Stir-Fry
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2-3 Thai red chilies, sliced (adjust to taste)
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 small onion, sliced
- 1 medium red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 green onions, cut into 2-inch pieces
- 1 cup fresh Thai basil leaves
- Lime wedges, for serving
Instructions
- Soak Noodles: Soak the wide rice noodles in warm water for 15-20 minutes until they are softened. Once softened, drain the noodles thoroughly and set them aside for later use.
- Make Sauce: In a bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar is fully dissolved. Set this stir-fry sauce mixture aside.
- Stir-Fry Aromatics and Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sliced Thai red chilies, stir-frying until fragrant, about 1 minute. Add the chicken pieces and cook, stirring frequently, until the chicken is browned and cooked through, about 5-7 minutes.
- Add Vegetables: Add the sliced onion, red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry the vegetables until they are crisp-tender, about 3-4 minutes, maintaining high heat for a nice sear.
- Combine with Noodles and Sauce: Add the softened rice noodles and the prepared stir-fry sauce to the wok. Toss everything gently to coat the noodles evenly. Cook for an additional 2-3 minutes, until the noodles are tender and have absorbed the sauce.
- Finish and Serve: Stir in the green onions and fresh Thai basil leaves. Cook for 1 minute until the basil wilts and releases its aroma. Garnish with extra basil leaves and serve hot with lime wedges on the side for squeezing over the dish.
Notes
- Adjust Thai red chilies according to your preferred spice level to make the dish milder or spicier.
- For vegetarians, substitute chicken with firm tofu or additional vegetables, and omit fish sauce, replacing it with soy sauce.
- Wide rice noodles are essential for the authentic texture of Pad Kee Mao; avoid thinner noodles.
- Be careful not to over-soak the noodles, as they can become too soft and break during stir-frying.
- Use a wok or large skillet for even cooking and to achieve the classic stir-fry flavor and texture.
