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To successfully prepare Drunken Noodles, it is crucial to understand the key components that make this dish so flavorful and satisfying.
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Drunken Noodles (Pad Kee Mao)

Dive into the vibrant flavors of Drunken Noodles, a classic Thai dish that promises satisfaction with every bite. This easy-to-follow recipe combines flat rice noodles, fresh vegetables, and your choice of protein, all tossed in a bold sauce that’s perfect for any occasion. Whether you're a spice lover or just getting started in Thai cuisine, you’ll love exploring the versatility of this dish. Get ready to impress with Drunken Noodles tonight! #DrunkenNoodles #ThaiCuisine #PadKeeMao #CookingAtHome #RecipeIdeas #Foodie #Tasty

Ingredients

8 oz flat rice noodles

2 tablespoons vegetable oil

4 cloves garlic, minced

1 small onion, sliced

1 bell pepper (red or green), sliced

1 cup Thai basil leaves

1-2 Thai bird's eye chilies, sliced (adjust to taste)

1 cup broccoli florets

1 cup sliced carrots

8 oz chicken breast, sliced thinly (or tofu for a vegetarian option)

2 tablespoons soy sauce

1 tablespoon oyster sauce (or vegetarian oyster sauce)

1 tablespoon dark soy sauce

1 tablespoon fish sauce (optional)

1 teaspoon sugar

1/2 teaspoon black pepper

Zest and juice of 1 lime (for serving)

Instructions

Prepare Rice Noodles: Begin by soaking the rice noodles in hot water for about 20-30 minutes or until they are tender but still firm. Drain and set aside.

    Heat Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat.

      Sauté Aromatics: Add the minced garlic and sliced onion to the pan, sautéing until fragrant and the onion is translucent, about 2-3 minutes.

        Add Chicken: Toss in the sliced chicken (or tofu) and stir-fry until cooked through. If using chicken, this may take about 4-5 minutes.

          Add Vegetables: Incorporate the sliced bell pepper, broccoli florets, and carrots into the pan. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

            Season: Add in the drained rice noodles and toss everything together. Pour in the soy sauce, oyster sauce, dark soy sauce, fish sauce (if using), sugar, and black pepper. Mix well until the noodles are coated and heated through.

              Add Basil and Chilies: Just before serving, fold in the Thai basil leaves and sliced bird's eye chilies. Stir until the basil wilts slightly.

                Serve: Serve hot with a squeeze of lime juice and zest on top for extra flavor.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4