Thai Drunken Noodles Recipe (Pad Kee Mao)

Pad Kee Mao literally 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 of a weakling when it comes to spice, my version is much milder.

– 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


White Scribbled Underline

– 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


White Scribbled Underline


Stir together all of the ingredients in a bowl until combined and set aside.


Add the rice noodles to a large pot of lightly simmering water and 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.

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