Name: Drunken Noodles (Pad Kee Mao) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 8 ounces wide rice noodles; 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; 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

These Drunken Noodles (Pad Kee Mao) are a spicy, savory, and satisfying stir-fry that will transport you straight to the streets of Thailand! Wide rice noodles, tender chicken, and crisp vegetables are tossed in a flavorful sauce with a kick of chili heat. It’s a quick and easy recipe that’s perfect for a weeknight dinner or a fun weekend meal. Get ready for a flavor adventure!

Why You’ll Love This Recipe

Flavorful Fire: The combination of spicy chilies, savory sauces, and fresh herbs creates an irresistible flavor explosion in every bite. It’s a dish that will wake up your taste buds!
Quick & Easy: This recipe comes together in just 35 minutes, making it a perfect choice for busy weeknights. You can have a delicious and satisfying meal on the table in no time.
Customizable Heat: You can easily adjust the level of spice to suit your preference. Add more chilies for a fiery kick or reduce the amount for a milder flavor.

Ingredients

Noodles:

Wide rice noodles: These thick, flat noodles are perfect for soaking up the flavorful sauce.

Stir-Fry Sauce:

Oyster sauce: Adds a rich, savory umami flavor to the sauce.
Soy sauce: Enhances the savory notes of the sauce.
Dark soy sauce: Adds a deeper color and richer flavor to the sauce.
Fish sauce: Adds a unique umami flavor that’s characteristic of Thai cuisine.
Brown sugar: Balances the savory and spicy flavors with a touch of sweetness.
Lime juice: Adds a bright and zesty acidity.
Water: Helps to create the desired consistency for the sauce.

Stir-Fry:

Vegetable oil: Used for stir-frying the ingredients.
Garlic cloves: Adds a pungent and aromatic flavor.
Thai red chilies: Adds the signature heat to Drunken Noodles. Adjust the amount to your liking.
Boneless, skinless chicken thighs: Cut into bite-size pieces for quick cooking and maximum flavor.
Onion: Adds a sweet and savory flavor.
Bell pepper: Adds sweetness, color, and crunch.
Broccoli florets: Adds a healthy dose of vegetables and a vibrant green color.
Carrot: Julienned for a pop of color and sweetness.
Green onions: Adds a mild onion flavor and a fresh garnish.
Fresh Thai basil leaves: Adds a unique peppery and anise-like flavor that’s essential for Drunken Noodles.
Lime wedges: Served on the side for squeezing over the finished dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Drunken Noodles (Pad Kee Mao)

Step 1: Prepare the Noodles

Soak the wide rice noodles in warm water for 15-20 minutes, or until they are softened. Drain the noodles and set them aside.

Step 2: Make the Stir-Fry 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 has dissolved. Set the sauce aside.

Step 3: Stir-Fry the Aromatics and Chicken

Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced Thai red chilies. Stir-fry for about 30 seconds, or until fragrant. Add the chicken pieces and stir-fry for 5-6 minutes, or until cooked through and lightly browned.

Step 4: Add the Vegetables

Toss in the sliced onion, bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3-4 minutes, or until the vegetables are crisp-tender.

Step 5: Add the Noodles and Sauce

Add the softened noodles and the prepared stir-fry sauce to the wok. Gently toss everything together, making sure the noodles are well coated with the sauce. Cook for another 2-3 minutes, or until the noodles are tender and the sauce has been absorbed.

Step 6: Finish and Serve

Stir in the green onions and Thai basil leaves. Cook for an additional minute, or until the basil has wilted. Garnish with extra basil leaves and serve immediately with lime wedges on the side.

Pro Tips for Making the Recipe

Thai Basil is Key: If possible, use Thai basil for the most authentic flavor. If you can’t find it, sweet basil will work in a pinch.
Spice It Up (or Down): Adjust the amount of Thai chilies to your liking. Start with fewer chilies if you’re sensitive to spice, and add more if you like it hot!
Handle Noodles with Care: Be gentle when stir-frying the noodles to avoid breaking them.
Extra Flavor Boost: Add a splash of sesame oil when stir-frying the noodles for an extra layer of flavor.

How to Serve

Drunken Noodles are a complete and satisfying meal on their own. You can also serve them with:

Thai Iced Tea: A refreshing and sweet beverage that complements the spicy noodles.
Spring Rolls: Crispy spring rolls make a delicious appetizer or side dish.

Make Ahead and Storage

Storing Leftovers

Store leftover Drunken Noodles in an airtight container in the refrigerator for up to 2 days.

Freezing

Freezing is not recommended, as the noodles may become mushy after thawing.

Reheating

Reheat leftover noodles in a wok or skillet over medium heat, adding a splash of water or broth if needed to prevent them from drying out.

FAQs

1. Can I use a different protein?

Yes, you can substitute the chicken with shrimp, beef, pork, or tofu.

2. What can I substitute for fish sauce?

If you don’t have fish sauce or prefer not to use it, you can substitute it with soy sauce or tamari.

3. Can I make this dish vegetarian?

Yes, simply omit the chicken and add more vegetables or tofu for a vegetarian version.

4. Where can I find Thai basil?

Thai basil can be found in most Asian grocery stores or at some farmers’ markets.