Description
These Drunken Noodles, also known as Pad Kee Mao, are the ultimate spicy comfort food, bringing the bold flavors of Thai street food right into your kitchen. Loaded with chewy wide rice noodles, tender chicken, and crisp vegetables, this stir-fry is tossed in a savory, umami-packed sauce that is far superior to takeout. With the signature aroma of Thai basil and a kick of heat from red chilies, this dish is vibrant, satisfying, and ready in just over 30 minutes.
Ingredients
The Noodles & Aromatics
- 8 ounces dry wide rice noodles
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2–3 Thai red chilies, sliced (adjust to taste)
- 1 cup fresh Thai basil leaves
The Stir-Fry Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (for color)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons lime juice
- 1 tablespoon water
The Protein & Vegetables
- 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
- Lime wedges (for serving)
Instructions
Soak Noodles
Soak the dry rice noodles in warm water for 15–20 minutes. They should soften and become pliable but not fully cooked (they will finish cooking in the sauce). Drain well and set aside. Pro Tip: Do not boil them! Boiling often results in mushy, broken noodles.
Make the Sauce
In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar dissolves.
Cook Chicken
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced chilies. Stir-fry for 30 seconds until fragrant. Add the chicken pieces and stir-fry for 5–6 minutes until cooked through and lightly browned.
Stir-Fry Vegetables
Toss in the onion, bell peppers, broccoli, and carrots. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
Combine
Add the softened noodles and the prepared sauce to the wok. Gently toss everything together to coat. Cook for 2–3 minutes until the noodles are tender and have absorbed most of the sauce.
Add Basil
Stir in the green onions and fresh Thai basil leaves. Cook for just 1 minute until the basil is wilted and aromatic.
Serve
Remove from heat immediately. Serve hot with fresh lime wedges on the side.
Notes
Basil Type: Thai Basil is the soul of this dish, offering a sturdy texture and distinct anise flavor. If you cannot find it, Italian basil will work in a pinch, but the flavor profile will differ.
Dark Soy Sauce: This ingredient is thicker and less salty than regular soy sauce. Its primary job is to give the noodles that appetizing deep brown color. If you skip it, the dish will taste similar but look much paler.
Prep is Key: Stir-frying happens fast. Have your veggies chopped, chicken cut, and sauce mixed before you turn on the stove.
Spice Level: 2-3 Thai chilies pack a punch. If you prefer mild heat, remove the seeds or use a milder pepper like Serrano.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 Serving
- Calories: 450
- Sugar: 8g
- Sodium: 1250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg
Keywords: drunken noodles recipe, pad kee mao, thai spicy noodles, chicken stir fry, wide rice noodles, thai basil chicken, easy thai recipes