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bowl of drunken noodles with chicken and basil
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Thai Drunken Noodles Recipe (Pad Kee Mao)

This drunken noodles recipe is loaded up with chicken and vegetables and is one of the most flavorful 30-minute meals ever.
Course entree, Main
Cuisine Asian, Chinese
Prep Time 10 minutes
Cook Time 8 minutes
Servings 6
Calories 452kcal

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.

Notes

Chef Notes:
  • Make-Ahead: This recipe is meant to be eaten right after it is done 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. Likewise, you can cook in the microwave until hot.
 
  • I used mild dried Thai peppers because I can’t handle spice too well, but if you want to keep things zesty then 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 feel free to use all regular or light soy sauce.
 
  • For the oil, I like to use sunflower, vegetable, canola, or sesame oil.
 
  • Feel free to use regular basil if Thai basil cannot be found.

Nutrition

Calories: 452kcal | Carbohydrates: 88g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 1243mg | Potassium: 305mg | Fiber: 4g | Sugar: 8g | Vitamin A: 655IU | Vitamin C: 18mg | Calcium: 45mg | Iron: 2mg