Name: Thai Drunken Noodles (Pad Kee Mao)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 10 oz fresh wide rice noodles (or dry rice noodles, soaked for 15 minutes); 2 tbsp neutral oil (avocado, sunflower, or grapeseed oil); 2 boneless, skinless chicken thighs (or substitute with beef, pork, shrimp, tofu, or scrambled eggs); 1 cup Chinese broccoli (or bok choy, yu choy sum); 1/2 cup carrots, thinly sliced (or substitute with baby corn or bell peppers); 3 cloves garlic, minced; 2 red chili peppers, sliced (or substitute with milder red capsicum); 1 cup fresh Thai holy basil (or Thai basil/Italian basil); 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp fish sauce; 1 tsp white vinegar; 1 tsp sugar

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Short description

Thai Drunken Noodles (Pad Kee Mao) are a vibrant and spicy stir-fried noodle dish featuring tender chicken, fresh vegetables, aromatic holy basil, and a savory umami sauce. Quick and full of bold flavors, this popular Thai street food is perfect for busy weeknights or when you crave something deliciously satisfying.

Why You’ll Love This Recipe

This dish brings restaurant-quality Thai flavors to your home kitchen with simple ingredients and minimal cooking time. The combination of tender rice noodles, fresh basil, and a flavorful sauce creates an irresistible balance of spicy, savory, and slightly sweet notes. It is easily customizable with your favorite proteins and vegetables, making it a versatile meal that can suit any taste preference.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

10 oz fresh wide rice noodles (or substitute with dry rice noodles, soaked for 15 minutes)
2 tablespoons neutral oil (avocado, sunflower, or grapeseed oil)
2 boneless skinless chicken thighs (or substitute with beef, pork, shrimp, tofu, or scrambled eggs)
1 cup Chinese broccoli (or substitute with bok choy or yu choy sum)
1/2 cup carrots, sliced thinly (or substitute with baby corn or bell peppers)
3 cloves garlic, minced
2 red chili peppers, sliced (or substitute with milder red capsicum)
1 cup fresh Thai holy basil (or substitute with regular Thai basil or Italian basil)

For the Sauce:

2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon white vinegar
1 teaspoon sugar

Directions

Prepare the Noodles

If using dry rice noodles, soak them in warm water for about 15 minutes until soft, then drain and set aside. If using fresh noodles, slice them into 1-inch wide strips and set aside.

Cook the Chicken

Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the chicken thighs (or chosen protein) and cook for 5-7 minutes until browned and fully cooked. Remove from the pan and set aside to rest. Once cooled, slice into thin strips.

Stir-fry the Vegetables

In the same pan, add another tablespoon of oil. Stir-fry the minced garlic and sliced red chili peppers for about 30 seconds until fragrant. Add the Chinese broccoli and carrots, and stir-fry for 2-3 minutes until the vegetables are tender yet vibrant.

Add the Noodles and Sauce

Add the prepared noodles to the pan. Pour in the sauce made from soy sauce, oyster sauce, fish sauce, vinegar, and sugar. Toss everything together to coat the noodles evenly with the sauce. Stir-fry for 2-3 minutes until the noodles are heated through and flavorful.

Finish the Dish

Add the sliced chicken back into the pan, along with the fresh basil leaves. Toss well to combine, cooking for another minute until the basil wilts and the dish is fully mixed.

Serve

Transfer the noodles to a serving dish. Garnish with extra fresh basil and sliced chili if desired. Serve immediately for the best flavor and texture.

Servings and timing

This recipe yields approximately 2–3 servings.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories: Approximately 450 kcal per serving

Variations

Vegetarian option: Substitute tofu for the chicken and use a vegetarian oyster sauce.
Seafood twist: Use shrimp or scallops instead of chicken for a lighter version.
Extra spicy: Add additional Thai bird’s eye chilies for more heat.
Different greens: Swap Chinese broccoli with spinach or kale if preferred.
Gluten-free: Use gluten-free soy sauce and fish sauce to make the dish gluten-free.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the noodles. Avoid microwaving for too long, as it can overcook the noodles and make them mushy.

FAQs

Can I use dry noodles instead of fresh?

Yes, simply soak dry wide rice noodles in warm water for about 15 minutes before using.

Thai Drunken Noodles (Pad Kee Mao)

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Author: Olivia
Total Time: 30 minutes
Yield: 2–3 servings
Diet: Vegetarian

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Description

Thai Drunken Noodles (Pad Kee Mao) are a spicy, savory stir-fry featuring wide rice noodles, tender chicken, vibrant vegetables, and fresh holy basil, all tossed in a rich umami sauce. This quick and easy Thai street food favorite is perfect for weeknight dinners or satisfying your craving for authentic Thai flavors at home!

Instructions

Prepare the Noodles:
If using dry rice noodles, soak them in warm water for 15 minutes until softened. Drain and set aside. If using fresh noodles, cut into 1-inch strips.
Cook the Chicken:
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the chicken and cook for 5–7 minutes until browned and fully cooked. Remove from the pan, let cool slightly, and slice thinly.
Stir-Fry the Vegetables:
In the same pan, add the remaining tablespoon of oil. Stir-fry the minced garlic and red chilies for about 30 seconds until fragrant. Add the Chinese broccoli and carrots; stir-fry for 2–3 minutes until crisp-tender.
Add Noodles and Sauce:
Add the soaked or fresh noodles to the pan. Pour in the prepared sauce (soy sauce, oyster sauce, fish sauce, vinegar, and sugar). Toss everything together until evenly coated and the noodles are heated through (about 2–3 minutes).
Finish the Dish:
Return the sliced chicken to the pan along with the fresh basil leaves. Toss until the basil wilts and everything is well combined, about 1 minute.

Serve:
Transfer to serving plates and garnish with extra basil or chilies if desired. Enjoy immediately!

Notes

For extra heat, add more sliced chili peppers or a dash of chili oil.
Substitute tofu and tamari for a vegetarian version.

Adjust sauce levels to taste depending on your preference for sweetness, saltiness, or spice.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American