Description
Learn how to make delicious Drunken Noodles (Pad Kee Mao) at home with this easy recipe. These Thai spicy noodles are packed with flavor and perfect for a quick and satisfying meal.
Ingredients
Scale
Rice Noodles:
- 8 oz wide rice noodles
Stir-Fry:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 Thai chilies, finely chopped, or to taste
- 1/2 lb chicken breast or thighs, thinly sliced
- 1/2 cup onion, sliced
- 1 red bell pepper, sliced
- 1/2 cup baby corn or broccoli (optional)
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
Additional:
- 1/4 cup fresh Thai basil leaves
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to package instructions until just tender. Drain and set aside.
- Prepare the Sauce: In a small bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Set aside.
- Stir-Fry: Heat oil in a skillet or wok over medium-high heat. Sauté garlic and Thai chilies until fragrant. Add chicken, cook for 3-4 minutes. Add onion, bell pepper, and optional vegetables, stir-fry for 2-3 minutes.
- Combine: Add cooked noodles and sauce to the pan. Toss for 1-2 minutes until coated and slightly caramelized. Stir in Thai basil before serving.
Notes
- You can substitute chicken with shrimp, tofu, or beef.
- Adjust chili quantity for desired heat level.
- Thai basil is recommended for authentic flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 55mg
