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Thai Drunken Noodles (Pad Kee Mao)

Spicy and savory stir-fried rice noodles with chicken and fresh basil.

Course Main Course
Cuisine Asian, Thai
Keyword chicken, Pad Kee Mao, Thai drunken noodles
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Taavi Moore

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

  1. Soak rice noodles in warm water for at least 30 minutes or until soft. Prepare the chicken marinade while soaking.

  2. Add chicken to a bowl and toss with soy sauce, fish sauce, and sugar. Set aside for 15 minute.

  3. Mix sauce ingredients together in a small bowl.

  4. 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.

  5. 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. 

  6. 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.

  7. Stir in the basil and green onion and remove from heat. Toss until basil is wilted. Serve topped with more green onion.