Name: Thai Drunken Noodles (Pad Kee Mao)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min

Thai Drunken Noodles (Pad Kee Mao) is a flavorful stir-fry featuring tender chicken, fresh vegetables, and chewy rice noodles tossed in a savory, spicy sauce made with soy, oyster, and fish sauces. This easy homemade Thai dish is ready in under 30 minutes and perfect for quick weeknight dinners or authentic Asian cuisine lovers. Customize with Thai basil and chili garlic sauce for bold, aromatic flavor.

Ingredients

Stir-Fry:

8 ounces uncooked rice noodles
2 tablespoons oil, divided
1 pound boneless, skinless chicken breasts*, cut into bite-sized pieces
3 scallions, chopped (white and dark green parts separated)
2 cups broccoli florets (or substitute with preferred vegetables)
1 red bell pepper, cored and diced
4 cloves garlic, minced
1½ cups fresh Thai basil leaves, tightly packed

Optional Toppings:

Fresh lime wedges
Sliced Thai bird chiles
Chopped peanuts
Fried garlic

Stir-Fry Sauce:

3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon sweet dark soy sauce*
1 tablespoon chili garlic sauce

Instructions

Prepare the Sauce:
In a small bowl or measuring cup, whisk together soy sauce, oyster sauce, fish sauce, sweet dark soy sauce, and chili garlic sauce until well combined. Set aside.
Cook the Noodles:
Prepare the rice noodles according to package instructions until al dente. Drain and rinse under cool water to stop cooking. Toss with a drizzle of oil to prevent sticking if not using immediately.
Cook the Chicken:
Heat 1 tablespoon of oil in a large sauté pan or wok over medium-high heat. Season chicken with salt and pepper. Add chicken to the pan and cook for 3-4 minutes, stirring occasionally, until cooked through. Transfer chicken to a clean plate and set aside.
Sauté the Vegetables:
Add remaining 1 tablespoon of oil to the pan. Add the white parts of the scallions and diced red bell pepper. Cook for 2 minutes, stirring occasionally. Add broccoli florets and minced garlic, cooking for an additional 2 minutes or until vegetables reach desired tenderness.
Combine and Finish:
Return the cooked chicken to the pan along with the cooked noodles, stir-fry sauce, Thai basil leaves, and the green parts of the scallions. Toss everything together for 1-2 minutes until ingredients are evenly coated and heated through.
Serve:
Remove from heat and serve immediately. Garnish with fresh lime wedges, sliced bird chiles, chopped peanuts, or fried garlic as desired.

Why You’ll Love This Recipe

Quick and flavorful weeknight meal with bold Thai flavors.
Balanced combination of tender chicken, fresh veggies, and aromatic Thai basil.
Customizable toppings add texture and extra layers of taste.

Tips

Soak noodles well before cooking for best texture.
Use a hot wok or pan to get a nice sear on the chicken and veggies.
Toss noodles with a bit of oil after draining to prevent clumping.

Variations and Substitutions

Swap chicken for shrimp, tofu, or beef for different protein options.
Use other vegetables like snap peas, zucchini, or baby corn.
Adjust chili garlic sauce to control the spice level.

FAQs

Can I use dried basil instead of Thai basil?
Fresh Thai basil offers the best authentic flavor, but if unavailable, fresh sweet basil is a suitable substitute. Dried basil is not recommended.

How spicy is this dish?
The chili garlic sauce adds moderate heat, which can be adjusted based on preference or omitted for a milder dish.

Serving Suggestions

Serve on its own for a satisfying meal.
Pair with steamed jasmine rice for extra heartiness.
Complement with a light cucumber salad or spring rolls.