Description
A vibrant and flavorful Thai stir-fry featuring tender wide rice noodles, succulent chicken, crisp vegetables, and fresh Thai basil, all tossed in a savory, tangy, and slightly spicy sauce. Drunken Noodles (Pad Kee Mao) is a beloved street food classic that delivers a perfect balance of heat, sweetness, and umami.
Ingredients
Scale
Noodles
- 8 ounces wide rice noodles
Stir-Fry Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons lime juice
- 1 tablespoon water
Stir-Fry
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2-3 Thai red chilies, sliced (adjust to taste)
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 small onion, sliced
- 1 medium red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 green onions, cut into 2-inch pieces
- 1 cup fresh Thai basil leaves
- Lime wedges, for serving
Instructions
- Soften the Noodles: Soak the wide rice noodles in warm water for 15 to 20 minutes until they become soft and pliable. Drain well and set aside while you prepare the other ingredients.
- Prepare the Sauce: In a mixing bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar completely dissolves. Set this flavorful sauce aside for later.
- Cook Aromatics and Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced Thai red chilies and stir-fry until fragrant, about 30 seconds to a minute. Add the bite-sized chicken thigh pieces and cook until they are browned on all sides and cooked through.
- Add Vegetables: Toss in the sliced onion, red bell pepper, broccoli florets, and julienned carrot. Stir-fry these vegetables with the chicken until they are crisp-tender, maintaining some crunch for texture.
- Combine Noodles and Sauce: Add the softened noodles to the wok along with the prepared stir-fry sauce. Gently toss everything to evenly coat the noodles and ingredients in the sauce. Continue cooking until the noodles are tender and the sauce is mostly absorbed, about 2 to 3 minutes.
- Finish with Herbs: Stir in the cut green onions and the fresh Thai basil leaves. Cook for an additional 1 minute until the basil wilts and releases its aroma. Serve the dish hot, garnished with extra Thai basil leaves and lime wedges on the side for squeezing.
Notes
- Adjust the number of Thai red chilies to control the heat level according to your preference.
- Soaking the rice noodles properly is key to ensuring they cook quickly and evenly without breaking apart during stir-frying.
- Fresh Thai basil is essential for authentic flavor, but sweet basil can be used as a substitute if unavailable.
- This recipe can be adapted to include different proteins such as shrimp or tofu for a vegetarian version.
- Serve immediately for the best texture; the noodles may become soggy if left to sit too long.
