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+ servings
bowl of drunken noodles with chicken and basil

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


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


  • 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.


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.


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