Drunken Noodles Recipe (Easy Thai Pad Kee Mao)
Spicy Thai Drunken Noodles with tender chicken, chewy rice noodles, Chinese broccoli, fresh basil, and a rich savory stir-fry sauce. A flavorful homemade Pad Kee Mao recipe ready in about 35 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Thai
Ingredients
250 g boneless skinless chicken thighs, cut into bite-sized pieces
100 g dried wide rice noodles (or 250–300 g fresh rice noodles)
3 stalks Chinese broccoli, stems and leaves separated
2 cloves garlic, finely chopped
1 shallot, finely chopped
3–4 bird’s eye chilies, chopped
1 red chili pepper, sliced
1 handful fresh Thai basil leaves
2–3 tbsp vegetable oil
Sauce:
2 tbsp light soy sauce
3 tbsp oyster sauce
2 tsp dark soy sauce
1 tbsp fish sauce
1 tbsp sugar
Garnish:
Lime wedges
Fresh red chili slices
Instructions
1. Soak dried rice noodles in warm water for 15–20 minutes. Drain and set aside.
2. Mix all sauce ingredients in a bowl. Toss chicken with 1 tablespoon of the sauce.
3. Heat oil in a wok over medium-high heat. Stir-fry shallot, garlic, and bird’s eye chilies until fragrant.
4. Add chicken and stir-fry for 2–3 minutes. Add Chinese broccoli stems, then leaves, and cook until chicken reaches 165°F.
5. Add noodles and remaining sauce. Stir-fry over high heat for about 2 minutes.
6. Add sliced red chili and stir-fry another 1–2 minutes until noodles are tender.
7. Turn off heat and toss in fresh basil.
8. Serve immediately with lime wedges and chili slices.
Notes
Use wide rice noodles for the best texture.
Do not oversoak dried noodles; they should remain slightly firm before stir-frying.
Thai holy basil is traditional, but Thai sweet basil or regular basil can be substituted.
Adjust bird’s eye chilies according to your preferred spice level.
Chicken breast, shrimp, or firm tofu can replace chicken thighs. Adjust cooking times accordingly.
For a vegetarian version, use vegetarian oyster-style sauce and a vegetarian fish sauce alternative.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat in a skillet with a splash of water until thoroughly heated to 165°F.
Nutrition information is not included because accurate values depend on the specific sauces, noodles, and serving sizes used.