Description
This Drunken Noodles (Pad Kee Mao) recipe is a quick and flavorful weeknight meal. It features stir-fried rice noodles, chicken, and vegetables coated in a savory and spicy sauce with a hint of sweetness. Perfect for those who love bold Thai flavors!
Ingredients
Units
Scale
- 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
- Soak Noodles: Soak the rice noodles in warm water for 15-20 minutes, or until softened. Drain and set aside.
- Prepare Sauce: Whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water in a bowl until the sugar dissolves. Set aside.
- Stir-fry: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and Thai chilies, and stir-fry for about 30 seconds until fragrant.
- Cook Chicken: Add the chicken to the wok and stir-fry for 5-6 minutes until cooked through and lightly browned.
- Add Vegetables: Toss in the onion, bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
- Combine and Cook Noodles: Add the softened noodles and stir-fry sauce to the wok. Toss gently to coat the noodles evenly. Cook for 2-3 minutes until the noodles are tender, and the sauce thickens.
- Final Touches: Stir in the green onions and Thai basil leaves. Cook for an additional minute until the basil wilts.
- Serve: Garnish with extra basil leaves and serve immediately with lime wedges.
Notes
- Thai Basil: Use Thai basil for the most authentic flavor. If unavailable, substitute with sweet basil.
- Spice Level: Adjust the heat by adding or reducing the number of Thai chilies.
- Gentle Stirring: Stir the noodles gently to avoid breaking them.
- Extra Flavor: Add a splash of sesame oil for a richer taste.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 12g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg