Name: Street Style Thai Drunken Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 400 g (14 oz) Wide Rice Noodles: Soak for 8-10 minutes until pliable.; 300 g (10.5 oz) Chicken Thighs, thinly sliced: Marinate with 1 tsp light soy sauce and 1 tsp lime juice.; 3 Cloves Garlic, minced: Stir-fry briefly until fragrant.; 2 Thai Bird Chilies, sliced: Adjust quantity to taste.; 1 Red Bell Pepper, julienned: Adds sweetness and color.; 1 Carrot, julienned: Adds sweetness and crunch.; 1 Small Onion, sliced: Adds subtle sweetness.; 30 ml (2 tbsp) Light Soy Sauce: Provides salty flavor.; 15 ml (1 tbsp) Dark Soy Sauce: Adds color and slight sweetness.; 15 ml (1 tbsp) Fish Sauce: Provides umami flavor.; 10 ml (2 tsp) Oyster Sauce: Adds savory richness.; 5 g (1 tsp) Palm Sugar: Balances flavors.; 15 ml (1 tbsp) Lime Juice: Brightens flavors.; 15 ml (1 tbsp) Vegetable Oil: For stir-frying.; 30 g (1 oz) Thai Basil Leaves: Essential for authentic flavor.; 30 ml (2 tbsp) Bean Sprouts (optional): Adds crunch.; 1 Lime, cut into wedges: For serving.; 5 ml (1 tsp) Toasted Sesame Oil: For aroma and flavor.; 5 ml (1 tsp) Chili Oil (optional): For extra heat.

Description

Experience the authentic taste of Thailand with these Street Style Thai Drunken Noodles (Pad Kee Mao). This recipe delivers a flavorful stir-fry with a perfect balance of sweet, salty, spicy, and umami flavors.

Ingredients

Scale

400 g (14 oz) Wide Rice Noodles: Soak for 8-10 minutes until pliable.
300 g (10.5 oz) Chicken Thighs, thinly sliced: Marinate with 1 tsp light soy sauce and 1 tsp lime juice.
3 Cloves Garlic, minced: Stir-fry briefly until fragrant.
2 Thai Bird Chilies, sliced: Adjust quantity to taste.
1 Red Bell Pepper, julienned: Adds sweetness and color.
1 Carrot, julienned: Adds sweetness and crunch.
1 Small Onion, sliced: Adds subtle sweetness.
30 ml (2 tbsp) Light Soy Sauce: Provides salty flavor.
15 ml (1 tbsp) Dark Soy Sauce: Adds color and slight sweetness.
15 ml (1 tbsp) Fish Sauce: Provides umami flavor.
10 ml (2 tsp) Oyster Sauce: Adds savory richness.
5 g (1 tsp) Palm Sugar: Balances flavors.
15 ml (1 tbsp) Lime Juice: Brightens flavors.
15 ml (1 tbsp) Vegetable Oil: For stir-frying.
30 g (1 oz) Thai Basil Leaves: Essential for authentic flavor.
30 ml (2 tbsp) Bean Sprouts (optional): Adds crunch.
1 Lime, cut into wedges: For serving.
5 ml (1 tsp) Toasted Sesame Oil: For aroma and flavor.
5 ml (1 tsp) Chili Oil (optional): For extra heat.

Instructions

Soften Noodles: Soak rice noodles for 8-10 minutes until pliable, then drain.
Marinate Chicken: Combine chicken with light soy sauce and lime juice.
Prepare Wok: Heat wok with vegetable oil over high heat.
Aromatics First: Stir-fry garlic and chilies for 15 seconds.
Cook Chicken: Stir-fry chicken until cooked through.
Stir-Fry Vegetables: Stir-fry onion, bell pepper, and carrot until crisp-tender.
Combine & Season: Add noodles, sauces, and sugar; toss for 2-3 minutes.
Add Basil & Sprouts: Fold in basil and bean sprouts; stir-fry briefly.
Final Touches: Drizzle with lime juice and sesame oil.
Serve Immediately: Garnish with basil and lime wedges.

Notes

Achieving ‘wok hei’ requires high heat and constant movement. Adjust spice level to your preference.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Asian
Method: Stir-fry
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 20 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 100 mg

Keywords: thai, noodles, drunken noodles, pad kee mao, stir fry, asian, street food, spicy