Easy Thai Drunken Noodles (Pad Kee Mao)

Easy Thai Drunken Noodles (Pad Kee Mao)

Thai Drunken Noodles (Pad Kee Mao). Chewy rice noodles stir fried in a delicious sauce, chicken, vegetables, holy basil with intense spicy flavors! Ready in 30 minutes.

4.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 23

Cook Time 7

Total Time 30

Course dinner, lunch, Main Course

Cuisine thai

Servings

Calories per serving 638 kcal

Ingredients

550 grams fresh rice noodles separated (see Notes for dried rice noodles)
250 grams boneless skinless chicken thighs sliced thinly
175 grams Chinese broccoli aka Gai-Lan, chopped into 2 inch long pieces with stalk ends trimmed
80 grams Holy basil or sub with Thai basil or Italian Basil
70 grams carrots julienned
2 large red chili pepper chopped
6 cloves garlic
2 tablespoon vegetable oil or any neutral oil

Stir Fry Sauce:

1 tablespoon regular soy sauce
1.5 tablespoon dark soy sauce
1.5 tablespoon oyster sauce or sub with vegetarian stir fry sauce
1 tablespoon fish sauce
2 teaspoon white granulated sugar or sub with brown sugar, palm sugar or cane sugar

Instructions

In a small bowl, combine noodle sauce ingredients. Set aside.
In a mortar and pestle or food processor, grind garlic and chopped red chili into a chunky paste. Set aside.
Microwave or steam fresh rice noodles for 2-3 minutes until warm and pliable to separate. Then vertically split each rice noodle roll into half, so it's easier to eat. (If you're using fresh noodle sheets, slice them into 1 inch wide strands).
Using dry rice noodles? Follow package directions or soak them in lukewarm water for 30 minutes or in hot boiling water for 1 minute, until limp but firm to touch. Strain, gently separately them. No need to cut them.
In a wok or large skillet on medium-high heat, add 1 tablespoon of oil. Once oil is hot, add sliced chicken thighs and spread apart quickly. Fry until cooked. Remove and set aside.
Lower to medium heat, add chili garlic paste and carrots and cook for 20-30 seconds. Move to the side of the pan.
Raise to medium-high heat, pour in remaining oil into empty space of pan. Then add rice noodles and noodle sauce.
GENTLY toss until noodles are coated in sauce. Allow noodles to sit in the pan for 30-45 seconds or more without movement so they can char for additional flavor!
Toss in Chinese broccoli and gently toss with noodles. Cook until greens have slightly softened.
Add cooked chicken and holy basil. Gently toss. Remove off heat and enjoy!

Notes

Using dry rice noodles?

Follow package directions or soak them in lukewarm water for 30 minutes or in hot boiling water for 1 minute, until limp but firm to touch. Strain, gently separately them. No need to cut them.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Wok

Non-stick wok

Measuring Set

Cutting Board

Santoku Knife

mortar and pestle

As an Amazon Associate, I earn from qualifying purchases.

Nutrition