Description
Drunken Noodles (Pad Kee Mao) is a vibrant and spicy Thai stir-fried noodle dish featuring wide rice noodles, tender chicken, garlic, bird’s eye chilies, and an aromatic blend of soy, oyster, and fish sauces. This quick and flavorful street-food favorite is garnished with fresh Thai basil, combining bold, savory, and slightly sweet flavors with a satisfying kick of heat.
Ingredients
Scale
Noodles
- 7 oz / 200g dried wide rice noodles
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 as substitute)
Main Ingredients
- 2 tbsp oil (peanut, vegetable, or canola)
- 3 large cloves garlic, minced
- 2 bird’s eye or Thai chilies, deseeded and finely chopped
- 1/2 onion, sliced
- 200 g / 7 oz chicken thighs, cut into bite-size pieces (breast can be used)
- 2 green onions, cut into 3 cm (2″) pieces
- 1 cup Thai or Thai holy basil leaves (regular basil can be substituted)
Instructions
- Prepare noodles: Soak or cook the dried wide rice noodles according to the packet instructions until just tender, then drain and set aside.
- Mix sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Stir well and set aside.
- Heat oil: Place a wok or large heavy-based skillet over high heat and add the oil, heating until shimmering.
- Sauté aromatics: Add minced garlic and finely chopped bird’s eye chilies to the hot oil, cooking for about 10 seconds until fragrant, being cautious not to inhale the fumes which may be strong.
- Cook onion: Add sliced onion to the wok and stir-fry for 1 minute until slightly softened.
- Cook chicken: Add chicken pieces and fish sauce to the wok. Stir-fry vigorously until chicken is cooked through, approximately 2 minutes.
- Add noodles and sauce: Add green onions, prepped noodles, and the mixed sauce to the wok. Stir-fry everything together for about 1 minute, allowing the sauce to reduce and coat the noodles evenly.
- Finish with basil: Remove the wok from heat and immediately add the Thai holy basil leaves. Toss quickly until the basil wilts, then serve the dish hot.
Notes
- Note 1: Use wide rice noodles commonly used in Pad Thai or Pad See Ew for the best texture.
- Note 2: Deseeding the chilies reduces the heat but preserves flavor; adjust chilies to your preferred spice level.
- Note 3: Thai holy basil provides a distinctive peppery aroma; regular basil can be used as a substitute if unavailable.
- Note 4: Light and dark soy sauces provide a balanced saltiness and color; use both for authenticity.
- For a vegetarian version, substitute chicken with tofu and use soy sauce instead of fish sauce.
