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Drunken Noodles

Drunken noodles
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Drunken Noodles, or Pad Kee Mao, is a vibrant and flavorful Thai street food dish that combines tender chicken, fresh vegetables, and wide rice noodles in a savory sauce. Perfect for busy weeknights, this quick and easy recipe takes only about 35 minutes to prepare yet delivers an impressive burst of flavor that will delight your family and friends. The best part? You can customize the ingredients based on what you have on hand, making it a versatile meal option. Enjoy the delightful aroma of garlic, fresh herbs, and the perfect balance of spices as you whip up this delicious noodle dish.

Ingredients

Scale
  • 250 grams medium wide rice noodles (dried)
  • 250 grams chicken thighs or chicken breast
  • 1 teaspoon soy sauce
  • 3 tablespoons vegetable or canola oil (divided)
  • 1 tablespoon minced garlic
  • 1/2 onion (sliced)
  • 2–3 Thai red chili peppers
  • 4–5 baby bok choy
  • 1 cup holy basil
  • 3 teaspoons soy sauce
  • 1.5 teaspoons dark soy sauce
  • 2 teaspoons oyster sauce
  • 1 tablespoon + 1 teaspoon fish sauce
  • 2 teaspoons brown sugar
  • Pinch ground white pepper
  • 1/4 cup chicken stock or water

Instructions

  1. Prepare chicken by cutting into thin strips and marinating with soy sauce for 15-20 minutes.
  2. Soak rice noodles in hot water as per package instructions for about 15-20 minutes; drain.
  3. Clean and chop bok choy and basil.
  4. Mix all sauce ingredients in a bowl until combined.
  5. Heat oil in a wok or skillet over high heat; sear chicken for about 2 minutes on each side until nearly cooked through. Remove from pan.
  6. Sauté onion in the same pan for about 30 seconds; add garlic and chili.
  7. Stir-fry bok choy on medium-high heat until slightly wilted (about 30 seconds).
  8. Add drained noodles, chicken, basil, and pour sauce around edges of the pan.
  9. Toss everything over high heat until well-coated with sauce; cook for an additional 2 minutes.

Nutrition

Find it online: https://dailyrecipetime.com/drunken-noodles/