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Thai Drunken Noodles (Pad Kee Mao)

Authentic, spicy, and savory Thai Drunken Noodles featuring wide rice noodles, fresh holy basil, and a caramelized soy sauce glaze. Better than takeout.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Stir Fry Sauce
  • 2 tbsp oyster sauce
  • 1.5 tbsp light soy sauce
  • 1 tbsp dark soy sauce for color
  • 1 tsp fish sauce
  • 1 tbsp brown sugar packed
  • 1 tbsp water
Noodles & Protein
  • 8 oz wide rice noodles fresh or dried
  • 1 cup chicken breast sliced thinly
  • 2 tbsp vegetable oil
  • 4 cloves garlic minced
  • 4 Thai bird's eye chilies smashed
  • 1 cup Thai holy basil packed leaves
  • 1 small onion sliced into wedges
  • 0.5 cup bell peppers sliced

Equipment

  • Wok or Large Skillet
  • Knife
  • Cutting Board
  • Small Bowl for Sauce

Method
 

  1. Whisk together oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, and water in a small bowl.
  2. Prepare noodles: If fresh, separate strands gently. If dried, soak in warm water until pliable but not soft.
  3. Heat oil in a wok over high heat. Add garlic and chilies; stir-fry for 15 seconds until fragrant.
  4. Add chicken slices and sear for 2-3 minutes until cooked through.
  5. Toss in onions and peppers, stir-frying for 1 minute to keep them crisp.
  6. Push ingredients to the side, add noodles to the center, and pour the sauce over the noodles.
  7. Toss everything to combine. Let sit for 15 seconds to allow sauce to caramelize on the noodles.
  8. Remove from heat and immediately stir in the holy basil leaves until wilted. Serve hot.

Notes

Substitute Holy Basil with Italian Basil if unavailable, but the flavor will differ slightly. Adjust chilies to taste.