Description
Thai Drunken Noodles (Pad Kee Mao) is a mouthwatering stir-fry packed with bold flavors and spicy goodness! With a mix of tender noodles, fresh vegetables, and your choice of protein, this dish is the perfect balance of savory, spicy, and a bit of sweetness.
Ingredients
Scale
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice (freshly squeezed)
- 1–2 teaspoons Thai chili paste or sambal oelek (adjust to taste)
- 1/4 cup water
For the Stir-Fry:
- 8 oz (225g) wide rice noodles (fresh or dry, Pad See Ew noodles work best)
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 1 medium chicken breast or tofu, thinly sliced (optional: substitute with shrimp or beef)
- 1 bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1/2 cup Thai basil leaves (fresh)
- 2 cloves garlic, minced
- 2 Thai bird’s eye chilies, sliced (adjust to taste)
- 1/2 cup baby corn or regular corn (optional)
- 1/2 cup broccoli florets or other vegetables (optional)
- 1/2 teaspoon black pepper
Instructions
- Prepare the Noodles:
- Cook the rice noodles according to the package instructions. If using dry noodles, boil them in a pot of water for 3-5 minutes until al dente. Drain and set aside. If using fresh noodles, just rinse them under cold water to separate.
- Make the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, lime juice, chili paste, and water. Set aside.
- Stir-Fry the Vegetables and Protein:
- In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the sliced chicken (or tofu) and cook for 4-5 minutes, until browned and cooked through. Remove from the skillet and set aside.
- In the same pan, add the remaining tablespoon of oil, then add the garlic, sliced bird’s eye chilies, onion, and bell pepper. Stir-fry for 2-3 minutes, until fragrant and slightly softened.
- Combine Noodles and Sauce:
- Add the cooked noodles to the skillet with the vegetables. Pour in the prepared sauce and toss well to coat everything evenly.
- Add the cooked chicken (or tofu) back into the pan. Toss again until all the ingredients are mixed and heated through.
- Finish the Dish:
- Stir in the Thai basil leaves, black pepper, and any optional vegetables like baby corn or broccoli. Continue stir-frying for another minute, allowing the basil to wilt and release its aroma.
- Serve:
- Remove from heat and serve immediately. Optionally garnish with extra basil, lime wedges, or chili flakes for extra heat.
Notes
- Protein Variations: This dish works great with chicken, beef, shrimp, or tofu. You can use whatever protein you prefer.
- Adjust Spice Level: If you like it milder, reduce the number of bird’s eye chilies or use a less spicy chili paste.
- Make It Vegan: Use tofu or tempeh instead of chicken, and make sure to choose a vegan-friendly oyster sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 380
- Sugar: 6 g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg