Description
Drunken Noodles (Pad Kee Mao) is a beloved Thai stir-fried noodle dish bursting with spicy chili heat, fragrant holy basil, tender chicken, and a rich, savory sauce. This quick, weeknight-friendly recipe brings the vibrant flavors of your favorite Thai takeout right to your kitchen. Wide rice noodles, crisp veggies, and juicy strips of chicken are tossed in a wok to create a slightly smoky, aromatic meal that’s utterly satisfying.
Ingredients
Main Ingredients
- 250 grams medium wide rice noodles (dried)
- 250 grams chicken thighs or chicken breast, thinly sliced
- 1 teaspoon soy sauce (for marinating chicken)
- 3 tablespoons vegetable or canola oil, divided
- 1 tablespoon minced garlic
- 1/2 onion, sliced
- 2–3 Thai red chili peppers (adjust to taste)
- 4–5 baby bok choy, cleaned and trimmed
- 1 cup holy basil leaves (or Thai basil)
Stir Fry Sauce
- 3 teaspoons soy sauce
- 1.5 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon + 1 teaspoon fish sauce
- 2 teaspoons brown sugar
- Pinch of ground white pepper
- 1/4 cup chicken stock or water
Instructions
- Marinate the Chicken: Cut the chicken against the grain into thin strips. Add 1 teaspoon of soy sauce, mix well, and let it marinate for 15-20 minutes while preparing the other ingredients.
- Prepare the Noodles: Cook or soak rice noodles according to package instructions. To ensure the noodles remain firm, soak them in hot water for 15-20 minutes until just tender, then drain and set aside.
- Prep the Vegetables: Clean and slice the baby bok choy as well as the basil. Slice the onion and mince the garlic. Slice the chili peppers, adjusting quantity to heat preference.
- Mix the Sauce: In a bowl, combine all the stir-fry sauce ingredients: soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, white pepper, and chicken stock, stirring until well blended.
- Cook the Chicken: Heat a large wok or skillet with 2 tablespoons of oil. When hot, add the marinated chicken in a single layer. Sear for 2 minutes without stirring, then flip and cook another minute, until 90% cooked. Remove the chicken and set aside, keeping it covered.
- Stir-Fry the Vegetables: Clean the wok if needed. Add remaining oil, then sauté the sliced onion for about 30 seconds. Add minced garlic and Thai chili, and sauté for another 30 seconds to a minute, until fragrant.
- Add Bok Choy and Noodles: Toss in the bok choy and stir-fry for about 30 seconds over medium-high heat. Then add the drained noodles, returning the cooked chicken (with any juices) to the pan, along with the holy basil and green onion.
- Combine & Finish: Pour the prepared sauce around the edges of the pan. Toss everything over high heat for about 2 minutes, scraping the bottom to prevent sticking. Stir continuously until the noodles are evenly coated and slightly charred for that signature street-style smoky flavor.
- Serve: Dish out the noodles hot, garnished with additional green onions if desired. Enjoy immediately.
Notes
- Adjust the amount of Thai chili peppers based on your preferred spice level. For less heat, use fewer peppers or remove the seeds.
- Use fresh wide rice noodles if you have access—they will cook more quickly and give a more authentic texture, but dried noodles work well too.
- If you can’t find holy basil, Thai basil is the best substitute. Regular basil can be used in a pinch.
- For a vegetarian version, substitute chicken with tofu and use vegetarian oyster and fish sauce alternatives.
- Cooking over high heat and tossing the noodles quickly helps create that smoky, charred aroma reminiscent of Thai street food.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 5g
- Sodium: 1250mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg