Description
Bold and spicy Thai Drunken Noodles (Pad Kee Mao) feature wide rice noodles stir-fried with chicken, Thai chilies, and fresh basil in a savory sauce. Ready in just 15 minutes, this authentic Thai street food favorite delivers restaurant-quality flavor right in your home kitchen.
Ingredients
Noodles & Protein
- 7 oz (200 g) wide rice noodles
- 7 oz (200 g) chicken thighs or breast, sliced into bite-size pieces
Aromatics
- 2 tablespoons neutral cooking oil (vegetable, canola, or grapeseed)
- 3 cloves garlic, minced
- 2 Thai chilies, finely chopped (adjust to taste)
- ½ onion, sliced
Sauce
- 3 tablespoons oyster sauce
- 1½ tablespoons light soy sauce
- 1½ tablespoons dark soy sauce
- 2 teaspoons sugar
- 1 tablespoon water
Finish
- 2 teaspoons fish sauce (optional but recommended)
- 2 green onions, cut into short pieces
- 1 cup Thai basil leaves (regular basil works if needed)
Instructions
Cook or soak the rice noodles according to package directions until just tender. You want them slightly al dente since they’ll cook more in the wok. Drain well and set aside. If they’re sticking together, toss with a tiny bit of oil.
In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, sugar, and water until the sugar dissolves. Having this ready before you start cooking is crucial — stir-frying moves FAST!
Heat your wok or large skillet over high heat until it’s smoking hot. Add the oil and swirl to coat the entire surface. High heat is the secret to that authentic smoky “wok hei” flavor!
Add the minced garlic and chopped chilies to the hot oil. Stir constantly for about 10 seconds until fragrant and sizzling. Don’t let the garlic burn — it should be golden, not brown.
Toss in the sliced onion and chicken pieces. Stir-fry for about 2 minutes, keeping everything moving constantly, until the chicken is mostly cooked through and lightly browned on the edges. Splash in the fish sauce for an extra layer of seasoning.
Add the drained noodles and pour the prepared sauce over everything. Using tongs or a spatula, toss everything together quickly and vigorously so the noodles are completely coated and the sauce reduces slightly, about 1 minute. The noodles should look glossy and slightly caramelized.
Remove the pan from the heat. Immediately add the green onions and Thai basil leaves. Toss just until the basil wilts — this keeps it bright and aromatic instead of cooked and dull.
Transfer to a serving plate or bowl and enjoy while it’s piping hot, glossy, and incredibly fragrant.
Notes
- Don’t overcook the noodles during the initial soaking or boiling. They should be just tender because they’ll continue cooking in the wok. Overcooked noodles turn mushy and break apart.
- Work in batches if needed. If your wok or pan isn’t large enough, it’s better to make two smaller batches than to overcrowd the pan. Overcrowding lowers the temperature and you’ll end up steaming instead of stir-frying.
- Use the highest heat your stove can produce. This is a stir-fry, not a gentle sauté. High heat creates that characteristic slightly charred, smoky flavor that makes restaurant Thai food so addictive.
- Keep everything moving. Constant stirring and tossing prevents sticking and ensures even cooking. Think of it as an arm workout with delicious results!
- Substitute proteins easily: Swap chicken for shrimp (cook for 1-2 minutes), beef (slice thin against the grain), pork, or tofu. For vegetarian versions, use extra-firm tofu and vegetarian oyster sauce (made from mushrooms).
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai