Description
Thai Drunken Noodles, or Pad Kee Mao, is a bold and spicy stir-fried noodle dish bursting with vibrant flavors from fish sauce, soy sauce, fresh Thai basil, and fiery bird’s eye chilies. This quick and easy recipe features wide rice noodles stir-fried with your choice of protein and crisp vegetables, perfectly tossed in a savory, slightly sweet, and tangy sauce. A perfect weeknight meal that’s irresistibly flavorful and satisfying.
Ingredients
Scale
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice (freshly squeezed)
- 1-2 teaspoons Thai chili paste or sambal oelek (adjust to taste)
- 1/4 cup water
Noodles
- 8 oz (225g) wide rice noodles (fresh or dry, Pad See Ew noodles work best)
Main Ingredients
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 1 medium chicken breast or tofu, thinly sliced (optional: substitute with shrimp or beef)
- 1 bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 Thai bird’s eye chilies, sliced (adjust to taste)
- 1/2 teaspoon black pepper
Vegetables (Optional)
- 1/2 cup Thai basil leaves (fresh)
- 1/2 cup baby corn or regular corn
- 1/2 cup broccoli florets or other vegetables
Instructions
- Prepare the Noodles: Cook the rice noodles according to the package instructions. If using dry noodles, boil them in a pot of water for 3-5 minutes until al dente. Drain and set aside. If using fresh noodles, just rinse them under cold water to separate.
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, lime juice, chili paste, and water. Set aside.
- Stir-Fry the Protein: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken breast or tofu and cook for 4-5 minutes, until browned and cooked through. Remove from the skillet and set aside.
- Cook the Vegetables: In the same pan, add the remaining tablespoon of oil. Add the minced garlic, sliced bird’s eye chilies, onion, and bell pepper. Stir-fry for 2-3 minutes until fragrant and slightly softened.
- Add Noodles and Sauce: Add the cooked noodles to the skillet with the vegetables. Pour in the prepared sauce and toss well to coat everything evenly.
- Combine Protein with Noodles: Return the cooked chicken or tofu to the pan. Toss again until all ingredients are mixed and heated through.
- Finish with Basil and Vegetables: Stir in the fresh Thai basil leaves, black pepper, and any optional vegetables such as baby corn or broccoli. Continue stir-frying for another minute until the basil wilts and releases its aroma.
- Serve: Remove from heat and serve immediately. Optionally garnish with extra basil leaves, lime wedges, or chili flakes for added heat.
Notes
- You can substitute chicken with shrimp, beef, or keep it vegetarian by using tofu.
- Adjust the amount of bird’s eye chilies and chili paste to control the spice level.
- If fresh Thai basil is unavailable, use regular basil but the flavor will be slightly different.
- For best texture, use wide rice noodles like Pad See Ew noodles; soak or cook them as recommended.
- Adding extra vegetables like broccoli or baby corn adds crunch and nutrition.
- Sesame oil can be used instead of vegetable oil for a nuttier flavor.
