Drunken Noodles – Flavorful Thai Pad Kee Mao Recipe

Dive into the vibrant, spicy, and savory world of Thai Drunken Noodles, also known as Pad Kee Mao. This incredibly flavorful dish comes together quickly in a hot wok, delivering a satisfying blend of wide rice noodles, crisp vegetables, tender protein, and an irresistible sauce. Prepare your taste buds for an unforgettable culinary adventure!

Ingredients

• 1 lb fresh wide rice noodles (or 8 oz dried, soaked according to package directions)
• 1 lb chicken breast or thigh, thinly sliced (or preferred protein like beef, shrimp, or firm tofu)
• 2 tbsp vegetable oil
• 6-8 cloves garlic, minced
• 3-5 Thai bird’s eye chilies, minced (adjust to desired spice level)
• 1 red bell pepper, thinly sliced
• 1/2 yellow onion, thinly sliced
• 1 bunch Chinese broccoli (gai lan), cut into 2-inch pieces (separate stems and leaves)
• 1/2 cup baby corn, halved
• 1 cup button mushrooms, sliced
• 1 cup fresh Thai holy basil leaves (Thai basil can be substituted)
• For the Sauce:
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tbsp dark soy sauce (for color and richness)
• 1 tbsp regular soy sauce (or light soy sauce)
• 1 tbsp granulated sugar (palm sugar preferred)
• 1 tsp white vinegar (optional, for a subtle tang)
• 2 tbsp water or chicken broth

Instructions

1. If using dried wide rice noodles, soak them in hot water for 20-30 minutes until pliable, then drain well. If using fresh, gently separate the noodles.
2. In a small bowl, whisk together the oyster sauce, fish sauce, dark soy sauce, regular soy sauce, sugar, white vinegar (if using), and water or broth. Set aside.
3. Heat vegetable oil in a large wok or a large skillet over high heat until shimmering.
4. Add minced garlic and Thai chilies to the hot wok. Stir-fry for 15-30 seconds until fragrant, being careful not to burn the garlic.
5. Add the sliced chicken (or chosen protein) to the wok. Stir-fry until cooked through and lightly browned, about 2-3 minutes. Push the cooked protein to one side of the wok.
6. Add sliced onions, red bell pepper, and Chinese broccoli stems to the wok. Stir-fry for 1-2 minutes until slightly softened but still crisp.
7. Add the prepared wide rice noodles to the wok, along with the cooked protein and vegetables. Pour the prepared sauce evenly over everything.
8. Using two spatulas or tongs, toss and stir-fry vigorously for 2-3 minutes, ensuring the noodles are fully coated with the sauce and absorb the flavors. Break up any noodle clumps.
9. Add baby corn, mushrooms, Chinese broccoli leaves, and fresh holy basil leaves to the wok. Continue to stir-fry for another 1-2 minutes, just until the basil wilts and the greens are tender-crisp.
10. Remove from heat immediately. Serve hot and enjoy your authentic Pad Kee Mao!
11. Pro Tip: For best results, have all your ingredients prepped and ready before you start cooking, as this dish cooks very quickly.