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Drunken Noodles (Pad Kee Mao) Recipe

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★★★★

3.9 from 48 reviews

Drunken Noodles (Pad Kee Mao) is a vibrant and flavorful Thai stir-fry featuring tender chicken, crisp vegetables, and chewy rice noodles tossed in a savory, spicy sauce made with oyster sauce, chili paste, and dark soy sauce. Ready in just 15 minutes, this dish combines the perfect balance of heat, savory richness, and fresh ingredients for a quick and satisfying meal.

Ingredients

Scale

Main Ingredients

  • 8 ounces dry rice noodles (250 g)
  • 2 tablespoons vegetable oil
  • 1 pound chicken breast (skinless and boneless, cut into thin strips)
  • 1 red bell pepper (sliced)
  • 1 cup broccoli florets
  • 1 tablespoon garlic (minced)
  • 1 tablespoon ginger (minced)

Sauce

  • ⅓ cup oyster sauce
  • 1 teaspoon chili paste
  • 1 tablespoon dark soy sauce

Instructions

  1. Cook Noodles: Prepare the rice noodles according to the package directions until tender. Drain and set aside.
  2. Heat Oil and Cook Chicken: In a large heavy skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the chicken strips and sauté for about 3-4 minutes, turning halfway to ensure even cooking. Remove chicken from the skillet and set aside.
  3. Sauté Vegetables: Add the remaining 1 tablespoon of oil to the skillet, then add the sliced red bell pepper. Cook for 2 minutes until slightly softened.
  4. Add Broccoli and Aromatics: Add the broccoli florets, minced garlic, and minced ginger to the skillet. Stir-fry for another 2 minutes until fragrant and the broccoli is tender-crisp.
  5. Mix Sauce: In a small bowl, whisk together the chili paste, oyster sauce, and dark soy sauce until well combined.
  6. Combine Ingredients: Return the cooked chicken to the skillet along with the cooked rice noodles. Toss everything together.
  7. Add Sauce and Stir-Fry: Pour the prepared sauce over the noodle mixture. Stir well to coat chicken, vegetables, and noodles evenly. Continue cooking for 2 minutes until everything is heated through.
  8. Finish and Serve: Remove the skillet from heat. Garnish the dish with sliced green onions if desired and serve immediately.

Notes

  • Adjust the amount of chili paste to control the spice level to your preference.
  • If you prefer vegetarian, substitute chicken with tofu or additional vegetables and use vegetarian oyster sauce.
  • Rice noodles can become sticky if overcooked; soak or cook them just until tender following package instructions.
  • Use a wok or heavy skillet to achieve a good sear on the chicken and quick stir-fry the vegetables.
  • Garnish with fresh herbs like Thai basil or cilantro for extra flavor.

Keywords: Drunken Noodles, Pad Kee Mao, Thai stir-fry, chicken noodles, spicy noodles, quick Thai recipe

Find it online: https://epicrecipebox.com/drunken-noodles-pad-kee-mao-recipe/