Description
Drunken Noodles (Pad Kee Mao) is a classic Thai stir-fry dish featuring wide rice noodles tossed in a flavorful sauce with tender chicken, vibrant vegetables, and aromatic Thai basil. This spicy and savory noodle stir-fry is quick to prepare and delivers a perfect balance of heat, sweetness, and umami in every bite.
Ingredients
Scale
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
- Soften Noodles: Soak the wide rice noodles in warm water for 15-20 minutes until they are softened but still slightly firm. Drain well and set aside to prevent sticking.
- Prepare Sauce: In a bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar dissolves completely. Set this flavorful stir-fry sauce aside.
- Cook Aromatics and Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced Thai red chilies, stir-frying until fragrant. Then add the bite-sized chicken pieces and cook until they are browned and cooked through.
- Add Vegetables: Toss in the sliced onion, red bell pepper, broccoli florets, and julienned carrot. Stir-fry these vegetables with the chicken until they are crisp-tender, maintaining some crunch for texture.
- Combine Noodles and Sauce: Add the softened rice noodles to the wok along with the prepared stir-fry sauce. Toss gently but thoroughly to coat all ingredients evenly. Continue cooking until the noodles become tender and the sauce is mostly absorbed.
- Finish with Herbs: Stir in the green onions and fresh Thai basil leaves. Cook for an additional minute or until the basil leaves wilt and release their aroma. Remove from heat.
- Serve: Garnish with extra Thai basil leaves and serve immediately with lime wedges on the side for a burst of fresh citrus flavor.
Notes
- Adjust the number of Thai red chilies to control the spiciness of the dish.
- Soaking the rice noodles rather than boiling keeps them from becoming mushy when stir-fried.
- Protein can be substituted with shrimp, tofu, or beef to suit dietary preferences.
- Thai basil is essential for authentic flavor; if unavailable, holy basil or sweet basil can be used as alternatives.
- Serve immediately for the best texture and flavor; noodles can harden if left to sit too long.
