Spicy and savory stir-fried rice noodles with chicken and fresh basil.
This Pad Kee Mao or drunken noodle dish consists of flavor-packed stir fried noodles with a spicy and savory sauce, chicken, veggies, and fresh basil.
Pad Kee Mao or Drunken Noodles is a popular Thai rice noodle dish known for its spicy and savory flavor.
Traditionally, Thai drunken noodles are spicy enough that you’ll want to follow it by a bottle of beer (hence the name). However, I am a wimp when it comes to spice so this recipe is much milder but you can most definitely increase the spice level!
Why you’ll love these Thai Drunken Noodles:
Simple and easy to make. This recipe is easy to make and ready in less than 45 minutes.
Full of flavor. This recipe is well balanced in flavor, containing spicy, sweet, and savory notes in the sauce.
Easily customizable. This recipe easily customizable to meet your spice preferences, protein choices, and accessibility to certain ingredients.
Ingredient Breakdown:
- Chicken thighs – I recommend using thighs over breasts for extra flavor and fat.
- Thai soy sauce – compared to Chinese or Japanese soy sauce, Thai soy sauce is a bit more sweet. It can be found at most Asian grocery stores. You can substitute with light soy sauce.
- Fish sauce – for added umami and salty flavor. Can be found at most grocery stores.
- Sugar – I recommend granulated sugar for the chicken marinade, but can also use brown sugar.
- Oyster sauce – This adds a lot of umami flavor and is traditionally in Pad Kee Mao. I recommend not skipping.
- Dark soy sauce – this is mostly for color, you can also substitute with regular soy sauce.
- Golden Mountain Sauce – this is another type of Thai soy sauce that has a more intense flavor and I think adds a great depth of flavor to the dish. You can substitute this with Maggi Seasoning or more regular soy sauce.
- Brown sugar – can also substitute with granulated sugar.
- Rice noodles – any dry wide rice noodles work in this recipe. Can also use fresh.
- Garlic and onion – the key aromatics in this recipe.
- Thai chiles – you can add as many as you want depending on your spice tolerance. I only added 2, since I am a wimp.
- Chinese broccoli (gai lan) – I recommend this for a more authentic taste, but can substitute with broccolini.
- Bell pepper – for added color and veg.
- Green onion – sliced for serving.
- Basil – holy basil is more authentic but can be hard to find, so I substituted with Italian basil which is closer to the taste of holy basil than Thai basil.
How to make Thai Drunken Noodles:
- Soak rice noodles in warm water for at least 30 minutes or until soft. Prepare the chicken marinade while soaking.
- Add chicken to a bowl and toss with soy sauce, fish sauce, and sugar. Set aside for 15 minute.
- Mix sauce ingredients together in a small bowl.
- Heat 1 tbsp oil in wok or large skillet over high heat. Once hot, add chicken to the pan and spread it out into a single layer. Sear on both sides until browned and fully cooked. Remove from the pan and set aside.
- Add another tbsp of oil to the still hot skillet. Add garlic and chili and cook for 10 seconds. Stir in onion and cook for another minute. Add broccoli and bell pepper and cook for 1 minute.
- Add the noodles and sauce and toss until evenly coated. Once the noodles are well coated in the sauce, add the chicken back in. Cook untouched for 30 seconds until noodles are charred in some spots. Flip and repeat 1 more time.
- Stir in the basil and green onion and remove from heat. Toss until basil is wilted. Serve topped with more green onion.
Recipe Modifications:
Substitute Thai soy sauce with light soy sauce.
Substitute dark soy sauce with more Thai soy sauce or regular soy sauce.
Substitute Golden Mountain Sauce with Maggi Seasoning or more regular soy sauce.
Substitute holy basil with Italian basil.
I recommend topping this noodle dish with sliced green onion.
Storage Instructions:
Store cooled noodles in an airtight container in the fridge for up to 5 days. Heat in microwave or on stovetop until warm.
More Delicious Asian Inspired Dishes..
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Thai Drunken Noodles (Pad Kee Mao)
Ingredients
Chicken
- 8 oz chicken thighs, sliced
- 1 tbsp Thai soy sauce
- 1 tbsp fish sauce
- ¼ tsp granulated sugar
Sauce
- 3 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 2 tbsp Thai soy sauce
- ½ tbsp Golden Mountain Sauce
- 2 ½ tsp brown sugar
- 1 tsp fish sauce
Stir Fry
- 7 oz. dried wide rice noodles, soaked in warm water for 30 minutes until soft
- 2 tbsp oil, divided
- 3 cloves garlic, thinly sliced
- 2 Thai chiles, finely chopped
- 3 oz Chinese broccoli (gai lan)
- ½ onion, sliced
- ½ red bell pepper, thinly sliced
- 1 cup holy basil or Italian basil
- 2 green onion, thinly sliced
Instructions
- Soak rice noodles in warm water for at least 30 minutes or until soft. Prepare the chicken marinade while soaking.
- Add chicken to a bowl and toss with soy sauce, fish sauce, and sugar. Set aside for 15 minute.
- Mix sauce ingredients together in a small bowl.
- Heat 1 tbsp oil in wok or large skillet over high heat. Once hot, add chicken to the pan and spread it out into a single layer. Sear on both sides until browned and fully cooked. Remove from the pan and set aside.
- Add another tbsp of oil to the still hot skillet. Add garlic and chili and cook for 10 seconds. Stir in onion and cook for another minute. Add broccoli and bell pepper and cook for 1 minute.
- Add the noodles and sauce and toss until evenly coated. Once the noodles are well coated in the sauce, add the chicken back in. Cook untouched for 30 seconds until noodles are charred in some spots. Flip and repeat 1 more time.
- Stir in the basil and green onion and remove from heat. Toss until basil is wilted. Serve topped with more green onion.
