Description
Drunken Noodles (Pad Kee Mao) is a spicy and flavorful Thai stir-fried noodle dish featuring wide rice noodles, tender chicken, fresh vegetables, and aromatic Thai basil, all tossed in a savory, tangy sauce. This recipe exemplifies a perfect balance of heat, sweetness, and umami, making it an exciting and satisfying meal.
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-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
- Soften the Noodles: Soak 8 ounces of wide rice noodles in warm water for 15–20 minutes until they soften. Drain and set aside to prepare for stir-frying.
- Prepare the Stir-Fry 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.
- Start the Stir-Fry: Heat 2 tablespoons of 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.
- Cook the Chicken: Add the bite-sized chicken pieces to the wok and stir-fry for 5–6 minutes until the chicken is cooked through and lightly browned.
- Add the Vegetables: Toss in the sliced onion, red bell pepper, broccoli florets, and julienned carrot. Stir-fry the mixture for 3–4 minutes until the vegetables are crisp-tender.
- Combine Noodles and Sauce: Add the softened noodles and stir-fry sauce to the wok. Gently toss everything together so the noodles are well coated with the sauce. Cook for another 2–3 minutes until the noodles are tender and the sauce is absorbed.
- Finish with Aromatics: Stir in the green onions and fresh Thai basil leaves. Cook for an additional 1 minute until the basil is wilted, infusing the dish with its signature aroma.
- Serve: Garnish with extra basil leaves and serve immediately with lime wedges on the side to squeeze over before eating for a bright and tangy finish.
Notes
- Use Thai basil for its authentic peppery flavor, but if unavailable, sweet basil can be substituted.
- Adjust the spiciness by adding more or fewer Thai red chilies according to your taste.
- Gently stir when adding the noodles to avoid breaking them, especially if freshly soaked.
- For extra depth, consider a splash of sesame oil when stir-frying the noodles to enhance the flavor.
Keywords: Drunken Noodles, Pad Kee Mao, Thai stir-fry, rice noodles, spicy chicken, Thai basil, easy Thai recipes