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Spicy Drunken Noodles (Pad Kee Mao)

Authentic Thai stir-fried wide rice noodles with chicken, holy basil, and chilies in a savory, spicy sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Stir Fry Base
  • 1 lb wide fresh rice noodles separated
  • 1 lb chicken breast or thighs sliced thin
  • 2 tbsp vegetable oil
  • 4 cloves garlic minced
  • 3-5 Thai bird's eye chilies adjusted to taste
Vegetables
  • 1 cup Chinese broccoli (Gai Lan) cut into 2-inch pieces
  • 0.5 cup onion sliced
  • 1 cup Thai basil leaves holy basil preferred
  • 2 red chilies sliced for garnish
Sauce
  • 2 tbsp oyster sauce
  • 1.5 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tbsp water

Equipment

  • Wok or Large Skillet
  • Mortar and Pestle
  • Chef's knife
  • Cutting board

Method
 

  1. In a small bowl, mix oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, and water. Set aside.
  2. Pound garlic and bird's eye chilies in a mortar until a coarse paste forms (or mince finely).
  3. Heat oil in a wok over high heat. Add chicken and stir-fry until cooked through and slightly browned. Remove chicken and set aside.
  4. Add a bit more oil if needed. Add the garlic-chili paste and stir for 10-20 seconds until fragrant.
  5. Add onions and Chinese broccoli stems. Stir fry for 1 minute.
  6. Add the rice noodles, cooked chicken, and the sauce mixture. Toss vigorously to coat noodles evenly. Cook for 2-3 minutes until noodles are slightly charred and sauce has thickened.
  7. Turn off the heat. Immediately stir in the Thai basil leaves until just wilted.
  8. Serve hot, garnished with extra fresh red chilies if desired.

Notes

If using dried noodles, soak them in warm water for 30-45 minutes until pliable before cooking.