Thai Drunken Noodles (Pad Kee Mao)
Ingredients
- 8 ounces uncooked rice noodles
- 2 tablespoons oil
divided
- 1 pound boneless skinless chicken breasts*
cut into bite-sized pieces
- 3 scallions
chopped with white and dark green parts divided
- 2 cups broccoli florets
or other veggies*
- 1 red bell pepper
cored and diced
- 4 cloves garlic
minced
- 1 1/2 cups tightly-packed fresh Thai basil leaves
- optional toppings: fresh lime wedges
sliced Thai bird chiles, chopped peanuts, and/or fried garlic
- 3 tablespooons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon sweet dark soy sauce*
- 1 tablespoon chili garlic sauce
Directions
- 1
Prep the sauce: Whisk the sauce ingredients together in a small bowl or measuring cup until combined.
- 2
Prep the noodles: Cook the noodles according to package instructions until they are al dente. Drain and rinse with cool water until the noodles are no longer hot, and set aside until ready to use. (I would also recommend tossing the noodles with a drizzle of oil if it will be a few minutes until you add them to the stir-fry, to prevent them from sticking together.)
- 3
Sauté the chicken: Heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Season the chicken with a generous pinch of salt and pepper. Then add the chicken to the oil and sauté for 3-4 minutes, stirring only occasionally, until it is cooked through. Transfer the cooked chicken to a separate (clean) plate, and return the pan to the heat.
- 4
Cook the veggies. Add the remaining 1 tablespoon oil to the pan. Add the white parts of the green onions and the bell pepper to the pan and sauté for 2 minutes, stirring occasionally. Add the broccoli and garlic and sauté for 2 more minutes, stirring occasionally, until the veggies reach your desired level of tenderness.
- 5
Combine everything. Immediately add the cooked noodles, sauce, chicken, Thai basil, and the green parts of the scallions to the pan. Give everything a good toss for 1-2 minutes until all ingredients are evenly coated with the sauce.
- 6
Serve warm. Remove pan from the heat and serve immediately, garnished with any of your desired toppings.
Thai Drunken Noodles (Pad Kee Mao)
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About this Recipe
Craving the vibrant, spicy, and savory flavors of restaurant-style Thai Drunken Noodles (Pad Kee Mao) right in your own kitchen? This recipe delivers that authentic experience, made with ingredients easily found at your local grocery store.
What makes this Pad Kee Mao truly special is the harmonious blend of its distinctive sauce with fresh, aromatic Thai basil. The combination of sweet dark soy sauce, oyster sauce, fish sauce, and chili garlic sauce creates a complex depth of flavor that coats every single noodle and tender piece of chicken.
When you prepare these Thai Drunken Noodles, expect a dish bursting with bold flavors and varied textures. You'll savor the chewiness of the rice noodles, the tender chicken, and the slight crunch from the broccoli and bell pepper. The fresh Thai basil is the star, infusing the entire dish with its unique, peppery aroma, perfectly balanced by the rich, umami sauce with just the right amount of heat from the chili garlic sauce. It's a satisfying, full-flavored meal that feels both comforting and exotic.
Customization & Variations
This recipe is wonderfully adaptable to your preferences. Instead of chicken breasts, you can easily use shrimp, thinly sliced beef, or even firm tofu for a vegetarian option. Feel free to swap broccoli florets with other quick-cooking vegetables like green beans, snap peas, or carrots. If fresh Thai bird chiles are too spicy, a pinch of red pepper flakes can offer a milder kick. For an extra layer of flavor, consider adding a dash of rice vinegar to the sauce.
Serve these fragrant Thai Drunken Noodles as a standout main course for a weeknight dinner or a casual gathering. A squeeze of fresh lime juice right before serving brightens all the flavors, and a sprinkle of chopped peanuts adds a delightful crunch.