Description
Drunken Noodles, also known as Pad Kee Mao, is a vibrant and spicy Thai stir-fried noodle dish featuring wide rice noodles, tender chicken, aromatic garlic, fiery Thai chillies, and fragrant holy basil. This quick and flavorful recipe perfectly balances savory, sweet, and spicy notes, making it a popular street food favorite that’s easy to prepare at home.
Ingredients
Scale
Noodles
- 7 oz / 200g dried wide rice noodles (Pad Thai style)
Sauce
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
- 2 tsp fish sauce (or soy sauce)
Protein and Vegetables
- 200 g / 7 oz chicken thighs, cut into bite-size pieces (breast can be used)
- 2 green onions, cut into 3 cm / 2 inch pieces
- 1/2 onion, sliced
Flavorings and Aromatics
- 3 large cloves garlic, minced
- 2 birds eye or Thai chillies, deseeded and very finely chopped
- 1 cup Thai or Thai Holy Basil leaves (or substitute regular basil)
- 2 tbsp oil (peanut, vegetable, or canola)
Instructions
- Cook Noodles: Cook the dried wide rice noodles according to the packet instructions until tender, then drain and set aside.
- Prepare Sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Stir well to dissolve the sugar and set the sauce aside.
- Heat Oil: Place a wok or large heavy-based skillet over high heat and add the oil, allowing it to get hot but not smoking.
- Stir-fry Aromatics: Add minced garlic and finely chopped birds eye chillies to the hot oil and stir-fry for about 10 seconds. Be careful not to inhale as the chillies release strong vapors.
- Sauté Onions: Toss in the sliced onion and stir-fry for one minute until slightly softened.
- Cook Chicken: Add the bite-sized chicken pieces along with fish sauce, and stir-fry for approximately 2 minutes until the chicken is fully cooked through.
- Add Noodles and Sauce: Add the green onion pieces, cooked noodles, and prepared sauce to the wok. Stir-fry everything together for about 1 minute until the sauce reduces slightly and coats the noodles evenly.
- Finish with Basil: Remove the wok from heat and immediately toss in the basil leaves. Stir gently until the basil wilts, then serve the dish hot right away for optimal aroma and flavor.
Notes
- Use Thai Holy Basil for the authentic flavor; if unavailable, regular sweet basil can be substituted though flavor will differ slightly.
- Adjust the number of birds eye chillies to control the spice level according to your taste.
- You can substitute chicken thighs with chicken breast or use shrimp or tofu for variations.
- Soak the rice noodles in warm water before cooking if preferred for a softer texture.
- Serve immediately as the basil wilts quickly and is best fresh for optimal flavor.
Keywords: Drunken Noodles, Pad Kee Mao, Thai stir-fry, spicy noodles, chicken noodle stir-fry, Thai basil noodles