Description
Drunken Noodles (Pad Kee Mao) is a vibrant Thai stir-fry dish featuring wide rice noodles tossed with tender chicken, crisp vegetables, and fragrant Thai basil in a savory, tangy sauce. This quick and flavorful meal is perfect for those craving a spicy and satisfying dinner with authentic Thai flavors.
Ingredients
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-size 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
- Prepare Noodles: Soak the 8 ounces of wide rice noodles in warm water for 15 to 20 minutes until they soften. Drain well and set aside.
- Make the Sauce: In a bowl, whisk together 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, and 1 tablespoon water until the sugar dissolves. Set the sauce aside.
- Cook Aromatics and Chicken: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced Thai red chilies, stir-frying for about 30 seconds until fragrant. Add the chicken pieces and stir-fry for 5 to 6 minutes until cooked through and lightly browned.
- Add Vegetables: Toss in the sliced onion, red bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
- Combine Noodles and Sauce: Add the softened noodles and the prepared stir-fry sauce to the wok. Gently toss to coat the noodles and ingredients evenly, cooking for another 2 to 3 minutes until noodles are tender and sauce is absorbed.
- Finish with Herbs: Stir in the green onions and fresh Thai basil leaves. Cook for an additional 1 minute until the basil wilts and releases its aroma.
- Serve: Garnish with extra basil leaves and serve with lime wedges on the side. Enjoy immediately for the best flavor and texture.
Notes
- Use Thai basil for its authentic peppery flavor; if unavailable, sweet basil is a suitable substitute.
- Adjust the spiciness by increasing or reducing the number of Thai chilies according to your heat preference.
- When adding the soaked noodles to the wok, stir gently to avoid breaking them.
- For enhanced depth of flavor, consider adding a splash of sesame oil while stir-frying.
