Thai street vendors created 'drunken noodles' in the 1960s using wide rice noodles because they absorb alcohol flavors better.
Thai Chicken Drunken Noodles (Pad Kee Mao)
Ditch the takeout and whip up a sensational plate of Thai Chicken Drunken Noodles, also known as Pad Kee Mao! With vibrant rice noodles, tender chicken, and a bold mix of fresh veggies, this dish is a flavor explosion that's ready in a flash. Get ready to indulge in a spicy, savory masterpiece that will have your taste buds dancing!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 1 large carrot, thinly sliced
- 1 bunch Chinese broccoli (about 3 cups), chopped - separate stems and leaves
- 6 cloves garlic, minced
- 1 red bell pepper, sliced into matchsticks
- 2 small shallots finely sliced
- 3 spring onions thinly sliced
- 1 large handful of Thai basil leaves
- 2 tbsp water (30 ml)
🥩Meat & Seafood(1)
- 600g chicken tenders cubed (1.32 lbs)
🫙Pantry Staples(3)
- 1 tbsp coconut sugar (15 ml)
- 430 g fresh rice noodles recommended, separated (15.2 oz)or 200 g dried rice noodles, soaked as per packet instructions
- 2 tbsp oil (30 ml)
🍯Sauces & Condiments(6)
- 1.5 tbsp dark soy sauce (22.5 ml)
- 1 tbsp fish sauce (15 ml)
- 2 tbsp light soy sauce (30 ml)
- 1.5 tbsp light soy sauce (22.5 ml)
- 1 tbsp oyster sauce (15 ml)
- 2.5 tbsp oyster sauce (37.5 ml)
📦Other(2)
- 2 tsp siracha (10 ml)
- 2 Thai chilli’s deseeded and finely chopped
👨🍳 Instructions
- 1
Marinate chicken and make noodle sauce: In a bowl, mix chicken with oyster sauce and light soy sauce. Set aside. In a small bowl, whisk together oyster, dark and light soy sauces, coconut sugar, fish sauce, siracha and water.
- 2
Prepare noodles: If using fresh rice noodles, microwave for 3 minutes then carefully separate the noodles. If using dry rice noodles, soak for 4 minutes in boiling water. Do not oversoak as they will become mushy.
- 3
Cook chicken: Stir-fry chicken in 1 tbsp oil over medium high heat for 4-5 minutes until charred and cooked through. Remove.
- 4
Cook veg: Add 1 tbsp oil, then add garlic, shallots and chilli. Stir for 1-2 minutes until fragrant. Add red pepper, carrot, and broccoli stems. Stir-fry for 3 mins, add broccoli leaves, cook for 2 more mins until leaves are wilted. Remove from pan.
- 5
Combine: Over very high heat, add noodles to the pan and fry for 30 seconds. Add sauce and gently toss for 2 mins being careful not to break the noodles. Add chicken and veggies back to the pan along with spring onions and Thai basil. Stir until glossy.
- 6
Serve: Plate hot and fresh with some chilli oil.
💡 Pro Tips
- ✓Soak dry rice noodles for exactly 4 minutes in boiling water because the starches need to hydrate without breaking down - oversoak beyond 5 minutes and the noodle structure collapses into mush.timing4 minutes maximum
- ✓Heat your wok to 450-500°F before adding noodles because the high heat creates the 'wok hei' (breath of wok) flavor through rapid Maillard reactions and prevents noodles from absorbing excess oil.technique450-500°F
- ✓Add Thai basil only in the final 30 seconds of cooking because its volatile oils (eugenol and linalool) dissipate rapidly above 200°F, losing the characteristic anise-like flavor.timing30 seconds
- ✓Use a 3:2:1 ratio of oyster sauce to dark soy to light soy in your sauce base because this creates optimal umami depth while maintaining proper color and saltiness balance.ingredient3:2:1 ratio
- ✓Toss noodles with sauce using a lifting and folding motion rather than stirring because fresh rice noodles have 65-70% moisture content and break easily under lateral stress.technique65-70% moisture
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