Description
Drunken Noodles (Pad Kee Mao) is a bold and spicy Thai stir-fry featuring wide rice noodles tossed with tender chicken, crisp bell peppers, green onions, and aromatic Thai basil in a savory, rich sauce. This quick and flavorful dish is perfect for spicy food lovers seeking an authentic and satisfying meal that can be prepared in just 30 minutes.
Ingredients
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce (regular or reduced sodium)
- 2 tablespoons dark soy sauce (or substitute with regular soy sauce)
- 2 tablespoons water
- 1 tablespoon light brown sugar, packed
- 2 teaspoons fish sauce
- 3 cloves garlic, peeled and grated or finely minced
Noodles
- 8 ounces wide rice noodles, fresh or dried and prepared according to package instructions (thin rice noodles may be substituted)
Chicken and Vegetables
- 2 tablespoons vegetable oil or preferred cooking oil
- 1 to 3 bird’s eye chiles, seeded if desired and sliced thinly (adjust to taste or omit if sensitive to heat)
- ½ pound boneless skinless chicken breast, sliced thinly (can substitute with boneless skinless chicken thighs)
- 1 small red bell pepper, seeded and sliced into thin strips (any bell pepper color can be used)
- 4 green onions, trimmed and sliced into 1-inch segments (use both white and green parts)
- 1 cup Thai holy basil or Thai basil leaves, loosely packed (substitute with regular basil if needed)
- Lime wedges, sriracha, and hot sauce, optional and as desired
Instructions
- Prepare the Sauce: In a medium bowl or large measuring cup, combine oyster sauce, soy sauces, water, light brown sugar, fish sauce, and grated garlic. Whisk thoroughly until all ingredients are blended. Taste and adjust seasoning by adding salt, pepper, extra garlic, ginger, or red pepper flakes if desired. Set aside for later use.
- Cook the Noodles: Boil the wide rice noodles following package instructions carefully to avoid overcooking. Drain the noodles thoroughly and toss lightly with a small amount of oil to prevent sticking. Set aside until needed.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the thinly sliced chicken breast and sauté for approximately 5 minutes, stirring and flipping often to ensure even cooking, until the chicken is fully cooked. Remove the chicken from the skillet and place it on a plate.
- Sauté the Vegetables and Chiles: Without cleaning the skillet, add more oil if necessary. Add the sliced bird’s eye chiles and stir constantly for about 30 seconds until fragrant. Add the red bell pepper strips and green onions, stir-frying for 2 to 3 minutes until the vegetables become crisp-tender. Stir frequently to prevent burning.
- Combine Noodles and Sauce: Add the cooked noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles and toss with tongs until the noodles are evenly coated and mixed thoroughly with the vegetables.
- Add Basil and Chicken: Add the Thai basil leaves and the cooked chicken to the noodle mixture. Toss everything together until the basil wilts and the chicken is distributed evenly throughout the dish.
- Serve: Serve the drunken noodles immediately. Garnish optionally with lime wedges, sriracha, or hot sauce to add extra flavor and spice according to personal taste preferences.
Notes
- Adjust the quantity of bird’s eye chiles based on personal spice tolerance; omit for a milder dish.
- If fresh Thai basil is unavailable, use regular sweet basil as a substitute, noting a slight difference in flavor.
- Avoid overcooking the rice noodles to prevent a mushy texture in the stir-fry.
- For a vegetarian alternative, omit chicken and substitute with tofu or extra vegetables, and replace oyster sauce with a vegetarian-friendly option.
- Use a non-stick or well-seasoned skillet to prevent sticking and burning during stir-frying.
- Fresh wide rice noodles provide the best texture, but dried rice noodles work well if prepared properly.
