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Drunken noodles Recipe

Drunken noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 122 reviews
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Halal

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
  • 23 Thai red chili peppers (adjust to taste)
  • 45 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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