Description
Drunken Noodles, or Pad Kee Mao, is a popular Thai stir-fried noodle dish known for its bold flavors featuring wide rice noodles, spicy chilies, aromatic garlic, and fresh Thai basil. This quick and easy recipe combines tender slices of chicken or pork with crisp vegetables and a savory sauce, creating a perfect balance of heat, sweetness, and umami that delivers authentic Thai street food experience in your own kitchen.
Ingredients
Scale
Main Ingredients
- 8 ounces wide rice noodles
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 Thai bird’s eye chilies, finely chopped (or to taste)
- ½ pound chicken breast or pork, thinly sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 cup Thai basil leaves
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
Optional
- Juice of ½ lime
Instructions
- Prepare Noodles: Cook the rice noodles according to the package instructions until al dente. Drain well and set aside to prevent sticking.
- Make the Sauce: In a small bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Stir until the sugar dissolves to create a flavorful sauce base.
- Stir-Fry Aromatics: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and chopped chilies; stir-fry for about 30 seconds until fragrant, ensuring not to burn the garlic.
- Cook Protein: Add the thinly sliced chicken or pork to the wok. Stir-fry for 4–5 minutes until the meat is cooked through and no longer pink in the center.
- Add Vegetables: Toss in the sliced red bell pepper and onion; stir-fry for 2–3 minutes until they soften slightly but still retain a slight crunch.
- Combine Noodles and Sauce: Add the drained noodles and pour in the prepared sauce. Toss everything together thoroughly to coat the noodles evenly and heat through.
- Add Basil: Stir in the Thai basil leaves and cook for another 1–2 minutes until the leaves are wilted and fragrant.
- Finish and Serve: Remove from heat and, if desired, squeeze fresh lime juice over the noodles to add brightness. Serve immediately while hot.
Notes
- For a vegetarian or vegan version, replace the meat with tofu and use soy sauce in place of fish sauce.
- Add extra vegetables such as baby corn, snap peas, or mushrooms to increase nutrition and texture variety.
- Adjust the number of chilies to your spice preference to make the dish milder or hotter.
- Use fresh Thai basil for authentic flavor; if unavailable, substitute with holy basil or regular sweet basil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
