Description
Enjoy the bold and spicy flavors of authentic Thai cuisine with this delicious Drunken Noodles (Pad Kee Mao) recipe. A perfect balance of savory, sweet, and spicy, this stir-fried noodle dish is sure to become a favorite in your home.
Ingredients
Scale
Main Ingredients:
- 8 ounces wide rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1–2 Thai chilies, finely chopped (adjust to taste)
- 1/2 pound chicken breast or thighs, thinly sliced
Additional Ingredients:
- 1/2 cup sliced onion
- 1/2 red bell pepper, sliced
- 1/2 cup baby corn, halved
- 1 cup Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- Lime wedges, for serving (optional)
Instructions
- Prepare Noodles: Soak or cook the rice noodles until tender, then set aside after draining.
- Mix Sauce: Whisk together soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar in a bowl.
- Stir-Fry: Heat oil in a wok, add garlic and chilies, stir-fry. Add chicken, cook until browned. Add vegetables, stir-fry. Add noodles and sauce, toss to coat.
- Finish: Remove from heat, add Thai basil, and serve with lime wedges.
Notes
- For a vegetarian version, use tofu instead of chicken and substitute soy sauce for fish and oyster sauces.
- Adjust the chili level to your preferred spice tolerance.
- Thai basil adds authentic flavor, but regular basil can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
