Thai Drunken Noodles Recipe (Pad Kee Mao)
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This drunken noodles recipe is loaded with chicken and vegetables in a zesty sauce, making it an incredible 30-minute meal. You will love how easy it is to make and how flavorful it is.
We are all about quick weeknight meals, and if you are, too, then you should absolutely check out my grilled pork tenderloin and chicken piccata.
Drunken Noodles
Drunken noodles, formally known as Pad Kee Mao, are a savory and spicy dish of rice noodles, vegetables, and peppers in an oyster sauce-based sauce. Pad Kee Mao translates to “stir-fry drunkard.” It was said that the recipe was so spicy that it would sober up a drunkard. Since I’m a bit weak regarding spice, my version is much milder.
The main vegetable ingredients in this recipe can be altered to suit your tastes and what’s in season.
Ingredients and Substitutions
- Oyster Sauce – This savory oyster-based sauce is a staple in this recipe and Asian cuisine.
- Dark Soy Sauce – Much more concentrated than regular soy sauce and richer in flavor.
- Light Soy Sauce – Any typical soy sauce will do.
- Fish Sauce – A fish-based sauce that adds much flavor to this and many traditional Asian dishes.
- Brown Sugar – Light or dark brown sugar will do, and you can also substitute regular sugar or honey.
- Noodles — Wide or extra-wide rice noodles are traditionally used. However, thinner rice noodles may also be used.
- Oil – Any neutral flavored oil will work.
- Chicken – You can use boneless, skinless chicken breasts or thighs.
- Onion – Red, yellow, white, or sweet onions can be used. Green onions and garlic cloves are also used.
- Chiles — This dish uses dried Thai chiles. The chiles have varying degrees of spice, and you can use any of them.
- Ginger – Fresh, finely grated ginger adds bright, lemony flavors.
- Corn – Baby corn is a traditional ingredient in pad kee mao.
- Basil – Thai basil is most authentic, but regular fresh basil will work
How to Make Drunken Noodles
Stir together all ingredients in a bowl until combined and set aside.
Add the rice noodles to a large pot of lightly simmering water, turn the heat off, and let them cook in the water for 5-7 minutes.
In the meantime, stir-fry thin-sliced chicken in a wok over high heat in oil for 2-3 minutes or until browned and cooked throughout. Set the cooked chicken aside on a plate.
Stir-fry the vegetables in the wok over high heat with more oil for 1 to 2 minutes or until lightly browned.
Add the chicken, baby corn, Thai basil, drained noodles, and sauce back in, stir until combined, and serve.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be eaten right after cooking.
How to Store: Cover and keep in the refrigerator for up to 4 days. This recipe will not freeze well.
How to Reheat: Add the desired amount of drunken noodles to a hot wok with a ¼ cup of chicken stock or water and cook for 2-3 minutes or until hot.
chef notes + tips
- I used mild dried Thai peppers because I can’t handle spice very well, but if you want to keep things zesty, fresh Thai peppers will do just great. If you want just a bit of heat, try using some julienne jalapeños.
- If you can’t get dark soy sauce, then use all regular or light soy sauce.
- For the oil, I like to use avocado or sesame oil.
- Substitute the fresh garlic with a 1/2 teaspoon of granules or powder
More Quick Recipes
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Thai Drunken Noodles Recipe (Pad Kee Mao)
Ingredients
For the Sauce:
- 1/3 cup oyster sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce
- 3 tablespoons water
- 1 ½ tablespoons packed light brown sugar
For the Noodles:
- 16 ounces wide rice noodles
- 3 tablespoons cooking oil
- two 7-9 ounce thinly sliced boneless, skinless chicken breasts
- ½ peeled thinly sliced yellow onion
- 8 dried mild Thai chiles
- 4 thinly sliced green onions
- 4 finely minced garlic cloves
- 1 teaspoon finely minced fresh ginger
- 2 15- ounce cans drained baby corn
- 1 ½ cups Thai basil
Instructions
- Sauce: Whisk together all of the ingredients in a bowl until combined and set aside.
- Noodles: Add the noodles to a large pot of lightly simmering water and add in the noodles, turn the heat off and let stand for 8-10 minutes or until cooked. Drain and set aside.
- In the meantime, add 2 tablespoons of oil to a wok over high heat, and as soon as it begins to smoke add in the chicken and spread it around the wok to brown. Cook for 2-3 minutes then stir-fry until lightly browned and cooked through and set aside.
- In the same wok over high heat add in the remaining 1 tablespoon of oil and stir-fry the onions and chiles for 1 to 2 minutes or until lightly browned.
- Next, add in the green onions, garlic, and ginger, and stir-fry for 1-2 minutes.
- Add in the cooked chicken, baby corn, Thai basil, noodles, and sauce, and mix until combined. Serve.
Great dish. The sauce and flavors are right, best online recipe I’ve tried yet. . .will be in our dinner rotation. I appreciate that the recipe calls for a full 1 lbs. of protein, makes the dish more of a meal. Thanks for the recipe! 🙂
Great recipe. I bumped up the spice level significantly but that’s just personal taste.
Fantastic!