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Drunken Noodles Recipe

Drunken Noodles (Pad Kee Mao)

iamwinfred
This Drunken Noodles recipe is a fast, fiery Thai stir fry that comes together in about 30 minutes. Chewy wide rice noodles are tossed with a savory-sweet sauce, plenty of garlic, fresh chilies, and fragrant Thai basil for a restaurant-quality meal at home.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 480 kcal

Equipment

  • 14-inch carbon steel wok or a very large nonstick pan
  • Sturdy wok spatula for tossing the noodles
  • 12-inch cast iron skillet (optional) as a wok alternative
  • Large heatproof bowl or pot for soaking the noodles
  • Colander for draining
  • Cutting board and sharp knife
  • Small mixing bowl for the sauce
  • Measuring spoons and cups

Ingredients
  

For the Noodles

  • 8 ounces dried wide rice noodles 225 g

For the Chicken

  • 12 ounces boneless, skinless chicken breast or thighs 340 g, thinly sliced
  • 1 teaspoon cornstarch for the chicken
  • 1 teaspoon light soy sauce for the chicken

For the Stir Fry

  • 4 cloves garlic minced
  • 3 to 5 Thai bird's eye chilies thinly sliced, or 1 to 2 serrano peppers
  • 1/2 medium yellow onion thinly sliced
  • 1 red bell pepper cut into thin strips
  • 1 cup Chinese broccoli (gai lan) or broccolini cut into 2-inch pieces
  • 1 large egg lightly beaten
  • 1 cup fresh Thai basil leaves packed
  • 3 tablespoons neutral oil such as avocado or vegetable oil, divided

For the Sauce

  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons granulated sugar
  • 1 teaspoon chili garlic sauce
  • 2 tablespoons water

For Serving

  • lime wedges for squeezing over the top
  • thinly sliced cucumbers to cool down the spice
  • extra sliced chilies and basil leaves for garnish
  • iced tea or sparkling water for pairing
  • extra chili garlic sauce so everyone can adjust their own heat level

Instructions
 

  • Place dried rice noodles in a large heatproof bowl and cover with very hot tap water, just off the boil. Soak for 8 to 12 minutes until pliable but still slightly firm, then drain and toss with 1 teaspoon oil.
  • Slice chicken thinly against the grain, about 1/4 inch thick. Toss with cornstarch and light soy sauce until coated, then set aside while prepping vegetables.
  • Mince garlic and slice chilies, keeping them together. Slice onion and bell pepper into thin strips, cut Chinese broccoli into 2-inch pieces separating stems from leaves, pick basil leaves, and beat the egg.
  • In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, chili garlic sauce, and water. Stir until sugar dissolves and sauce is evenly dark and glossy.
  • Heat wok over high heat for 1 minute, add 1 tablespoon oil, and sear chicken in a single layer for 1 minute without moving. Stir and cook 2 to 3 minutes until golden and cooked through, then transfer to a plate.
  • Return pan to high heat and add remaining 1 tablespoon oil. Stir garlic and chilies for 15 seconds until fragrant, then add onion, bell pepper, and broccoli stems and stir fry 2 minutes. Add broccoli leaves and cook 30 seconds more.
  • Push vegetables to one side, pour beaten egg into the empty side, and let set for 10 seconds. Scramble gently into small curds and fold into the vegetables.
  • Add drained noodles to the pan and pour sauce evenly over them. Gently lift and fold noodles for 2 to 3 minutes until deep golden brown, adding 1 to 2 tablespoons water if dry or sticking.
  • Return cooked chicken and juices to the pan and toss for 1 minute until hot and coated. Turn off heat, add Thai basil leaves, and toss for 10 seconds until wilted. Taste and adjust with fish sauce or sugar.
  • Divide noodles among four warm plates or bowls and serve immediately while hot and chewy.

Notes

  • Do not oversoak the noodles: they keep softening in the pan, so pull them while they still have a little bite.
  • Use high heat: a very hot wok gives you that smoky, slightly charred flavor known as wok hei.
  • Cook in a hot, uncrowded pan: if your pan is small, cook the chicken in two batches so it sears instead of steams.
  • Have everything ready: the cooking is fast, so measure the sauce and prep every ingredient before you start.
  • Handle the noodles gently: lift and fold instead of stirring hard, so the wide noodles do not tear.
  • Add the basil last: cooking it too long turns it dark and dull, and you lose the fresh aroma.
  • Balance the sauce: taste it before adding, and adjust the sugar and chili to suit your preferences.
  • Storage: refrigerate cooled noodles in an airtight container for up to 3 days. Do not freeze, as rice noodles turn brittle and mushy after thawing.
  • Reheating: warm in a hot skillet with 1 to 2 tablespoons water for 2 to 3 minutes, or microwave covered in 30-second bursts with a sprinkle of water.
  • Substitutions: swap chicken for shrimp, beef, or tofu; use Italian basil if Thai basil is unavailable; make it gluten free with tamari and gluten-free oyster sauce.

Nutrition

Serving: 1BowlCalories: 480kcalCarbohydrates: 62gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 1100mgPotassium: 450mgFiber: 3gSugar: 6gVitamin A: 20IUVitamin C: 60mgCalcium: 6mgIron: 15mg
Keyword drunken noodles, pad kee mao, rice noodle recipe, spicy noodles, Thai stir fry
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