Description
Drunken Noodles, or Pad Kee Mao, is a classic Thai stir-fry featuring bold flavors, chewy rice noodles, tender chicken, aromatic Thai basil, and spicy chilies. Perfect for quick dinners, this dish delivers an authentic Thai street food experience at home.
Ingredients
- 8 oz wide rice noodles (fresh or dried)
- 1 lb boneless chicken, thinly sliced
- 2 tbsp neutral cooking oil
- 2 shallots, sliced
- 4 cloves garlic, minced
- 3 bird’s eye chilies, chopped (adjust for spice level)
- 2 tbsp dark soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp brown sugar
- 1 cup Thai basil leaves
- 2 green onions, chopped
- 1 cup bok choy (or preferred vegetables, optional)
Instructions
- Prepare the Noodles
- Soak dried noodles in hot water until al dente. Drain and set aside.
- Make the Sauce
- In a bowl, mix dark soy sauce, fish sauce, oyster sauce, and brown sugar until combined.
- Cook the Chicken
- Heat 1 tbsp oil in a wok over high heat. Add chicken and stir-fry until 90% cooked. Remove and set aside.
- Sauté Aromatics
- Add remaining oil to the wok. Sauté shallots, garlic, and chilies until fragrant.
- Combine Ingredients
- Add prepared noodles and sauce to the wok. Toss until noodles are evenly coated.
- Add Vegetables and Chicken
- Stir in bok choy, cooked chicken, green onions, and Thai basil. Stir-fry for 1-2 minutes.
- Serve
- Plate and serve immediately.
Notes
- Adjust spice level by modifying the amount of bird’s eye chilies.
- Substitute tofu and vegetarian sauces for a plant-based version.
- Use linguini noodles if wide rice noodles are unavailable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
