Drunken Noodles ( Pad Kee Mao )
Ingredients
- 250 g Chicken thigh)
Boneless skinless chicken thigh/breast ( about ½ lb
- 100 g Dried rice noodles)
Dry rice stick 100mm (Or fresh rice noodles 250-300 g
- 3 stalk Chinese Broccoli or Pak Choy/ Bok Choy/ Tenderstem Broccoli)
( Kai Lan/ Gai Lan
- 2 cloves Garlic
Finely chopped
- 1 Shallot
Finely chopped
- Or any hot chilli ( adjust amount according to taste3-4 Bird Eye Chilli)
- 1 Red Chilli Pepper
Or red bell pepper
- handful Basil leaves
Thai/ Italian/ Regular Sweet Basil
- 2-3 tbsp Vegetable oil
Or neutral flavour oil
- 2 tbsp Light soy sauce
- 3 tbsp Oyster sauce
- 2 tsp Dark soy sauce
- 1 tbsp Fish sauce
- 1 tbsp Sugar
- Lime Wedges
- Red Chilli Slices
Directions
- 1
First soak the dry rice noodles in warm water for 15-20 minutes then drain the water out and set it aside. Cut the chicken thigh into medium bite-size pieces. Cut stem part of Chinese broccoli into 1" pieces and leaves into 2" pieces. Separate the stem and leaves. Finely chop the shallot, garlic and onion.
- 2
Add light soy sauce, dark soy sauce, oyster sauce, fish sauce and sugar in a small bowl. Mix well until sugar dissolve and set it aside. To season the chicken pieces, add 1 tablespoon of sauce mixture, mix well and set aside.
- 3
Heat the large wok/pan into medium-high heat, drizzle 2-3 tablespoon of oil. Add chopped shallot and stir fry until translucent, then follow with the garlic, stir for few seconds. Next add the chopped chillies and continue stir fry for about 1 minute, until nice fragrant comes out.
- 4
Then add the chicken and stir fry for 2-3 minutes until no longer pink, then add the stem part of Chinese broccoli stir for 1 minute and follow with leaves.
- 5
Stir for few seconds, place the noodles in the middle of the wok. Pour the sauce over the noodles. Stir fry with high heat for about 2 minutes until the noodles are cooked through, then add the chilli slices and continue stir fry for another 1-2 minutes.
- 6
Last, turn off the heat and add a handful of basil leaves. Combine well with everything.
- 7
Transfer to serving plate and serve immediately. Garnish with lime wedges and chilli slices.
Drunken Noodles ( Pad Kee Mao )
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Ratings & Reviews
Based on 33 ratings
Rating Breakdown
About this Recipe
Craving the vibrant, spicy, and satisfying flavors of authentic Thai street food? This Drunken Noodles (Pad Kee Mao) recipe brings the popular dish right into your kitchen, delivering a perfect balance of sweet, savory, and heat in every bite.
Why This Drunken Noodles Recipe Works
This recipe shines by combining succulent chicken thigh with broad, chewy rice noodles and a rich, homemade Pad Kee Mao sauce. The careful blend of light soy sauce, oyster sauce, dark soy sauce, fish sauce, and sugar creates a complex flavor profile that truly captures the essence of this beloved Thai classic. Fresh aromatics like garlic and shallots, along with the fiery kick of bird eye chilies, elevate every spoonful.
What to Expect from Your Pad Kee Mao
Prepare for a culinary journey that’s both bold and incredibly comforting. You'll experience the immediate thrill of heat from the chilies, quickly mellowed by the deep, umami notes of the sauce and the tender chicken. The flat rice noodles offer a delightful chew, perfectly coated in the rich, glossy sauce. Fresh Chinese broccoli adds a pleasant, crisp contrast, while an abundance of fragrant basil leaves infuses the entire dish with a distinctive, aromatic finish. It's a truly exhilarating dish that awakens the palate.
Customization & Variations
Feel free to adapt this recipe to your pantry or preferences. Instead of chicken thigh, you can use boneless, skinless chicken breast or even firm tofu for a vegetarian option. If Chinese broccoli (Kai Lan/Gai Lan) isn't available, Pak Choy, Bok Choy, or Tenderstem Broccoli make excellent substitutes. Adjust the number of bird eye chilies to control the spice level—use fewer for mild heat or more for a truly fiery experience. You can also swap out the red chili pepper for a milder red bell pepper if preferred, and any sweet basil will work if Thai basil is hard to find.
Serving & Context
Serve your Drunken Noodles immediately, garnished with fresh lime wedges and red chili slices, to enhance the bright flavors. This dish is perfect for a quick, flavorful weeknight dinner or as an impressive meal to share with friends.