Description
This Drunken Noodles (Pad Kee Mao) recipe offers vibrant, complex Thai flavors, providing a hearty, spicy, and savory meal perfect for quick weeknight dinners or family gatherings. It aims to bring the restaurant experience home with simple ingredients and steps, offering a healthier homemade option.
Ingredients
- 1 lb wide flat rice noodles (sen yai), fresh for best texture and chewiness
- 1 lb chicken breast (thinly sliced), or shrimp (peeled, deveined), or extra-firm tofu (pressed, cubed)
- 6 cloves fresh garlic, minced
- 2–4 Thai chilies, minced (adjust to taste), or 1 jalapeño
- 1 large bell pepper, sliced (any color)
- 1 medium onion, sliced
- 1 cup fresh holy basil leaves (or sweet basil)
- 3 Tbsp oyster sauce (or mushroom sauce)
- 2 Tbsp fish sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp light soy sauce
- 1 tsp granulated sugar
- 2–3 Tbsp high-heat cooking oil (e.g., canola or peanut)
Instructions
- Prepare Ingredients: Thinly slice your chosen protein, chop veggies, mince garlic and chilies, and whisk together all the sauce ingredients in a small bowl. Ensure your wide flat rice noodles are separated to prevent clumping.
- Heat Wok: Add 2 tablespoons of high-heat oil to a 12-inch wok or large skillet. Heat over high heat until shimmering and almost smoking, about 1-2 minutes.
- Stir-fry Aromatics: Add minced garlic and Thai chilies to the hot wok. Stir-fry quickly until fragrant, about 30 seconds, watching carefully to prevent burning.
- Cook Protein: Add your protein to the wok. Stir-fry until it’s almost cooked through, about 2-3 minutes for chicken or shrimp.
- Add Vegetables: Toss in the bell peppers and onions. Continue to stir-fry for 2 minutes until they are tender-crisp.
- Combine Noodles and Sauce: Add the wide rice noodles to the wok. Pour the prepared sauce mixture over everything. Stir-fry vigorously, tossing constantly to coat all the noodles and ingredients evenly, for 2-3 minutes. If noodles clump or stick, add a tablespoon of water and toss quickly to loosen.
- Finish with Basil: Stir in the fresh basil leaves. Continue to stir-fry for another 30 seconds, until the basil is just wilted and fragrant.
- Serve: Transfer the Drunken Noodles Wok-Fried (Pad Kee Mao) to plates and enjoy hot.
Notes
Boost with extra veggies (broccoli florets, snap peas, sliced carrots) or ground beef. For premium variations, use organic proteins or gluten-free tamari instead of soy sauce for a gluten-free Pad Kee Mao. Prep ingredients ahead for easier cooking. For a vegan version, use plant-based protein, mushroom-based oyster sauce, and vegetable broth. For a low-carb alternative, try zucchini or shirataki noodles. If the sauce seems too thick or salty, add a tiny splash of water or a squeeze of fresh lime juice at the end to balance flavors.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Main Course
- Method: Wok-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups (350 g)
- Calories: 600 calories
- Sugar: 12 g
- Sodium: 1200 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 100 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
Keywords: Drunken Noodles, Pad Kee Mao, Thai, Stir-fry, Spicy, Noodles, Chicken, Shrimp, Tofu, Weeknight, Easy