Description
Thai Drunken Noodles (Pad Kee Mao) is a vibrant and spicy street food dish packed with tender chicken, wide rice noodles, fresh baby bok choy, and fragrant holy basil. Tossed in a bold umami-rich stir fry sauce, this easy-to-make recipe delivers a satisfying weeknight meal bursting with authentic Thai flavors and a touch of heat.
Ingredients
Scale
Proteins
- 250 grams chicken thighs or chicken breast
- 1 teaspoon soy sauce (for marinade)
Noodles
- 250 grams medium wide rice noodles, dried
Vegetables and Herbs
- ½ onion, sliced
- 2–3 Thai red chili peppers
- 4–5 baby bok choy, cleaned and cut
- 1 cup holy basil leaves
- 1 green onion, white and green parts separated
- 1 tablespoon minced garlic
Oils
- 3 tablespoons vegetable or canola oil, divided
Stir Fry Sauce
- 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
- ¼ cup chicken stock or water
Instructions
- Marinate the chicken: Cut the chicken into thin strips against the grain. Mix with 1 teaspoon soy sauce and let it marinate for 15–20 minutes to develop flavor and tenderness.
- Prepare noodles: Cook the rice noodles according to the package directions or soak them in hot water for 15–20 minutes until tender. Drain and set aside to prevent sticking.
- Prep vegetables and herbs: Clean and cut the baby bok choy into manageable pieces. Pluck holy basil leaves from their stems and separate the white and green parts of the green onion. Set all aside for quick access during cooking.
- Mix the stir fry sauce: In a small bowl, combine soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, ground white pepper, and chicken stock or water. Stir until sugar dissolves and sauce is well blended.
- Cook the chicken: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the marinated chicken strips and sear without stirring for 2 minutes to get a good sear. Flip and sear for another minute until mostly cooked through. Remove chicken and keep warm covered.
- Sauté aromatics: Wipe the pan clean and add the remaining 1 tablespoon oil. Sauté sliced onion for 30 seconds, then add the white parts of the green onion, minced garlic, and Thai red chili peppers. Continue sautéing for 30 seconds to 1 minute to release their fragrances.
- Cook bok choy: Add the baby bok choy to the pan and stir-fry for 30 seconds on medium-high heat so it remains crisp yet tender.
- Combine noodles and chicken: Add the cooked noodles, chicken, holy basil leaves, and green parts of green onion to the skillet. Pour the prepared stir fry sauce around the edges of the pan.
- Toss and char: Toss everything over high heat for about 2 minutes to allow the noodles to absorb the sauce and achieve a slight char for extra flavor.
- Serve: Plate the drunken noodles hot, garnished with extra green onions if desired, and enjoy a delicious and spicy Thai street food experience at home.
Notes
- For extra heat, increase the number of Thai red chili peppers or add sliced fresh bird’s eye chilies.
- Use chicken thighs for juicier meat; chicken breast can be substituted for a leaner alternative.
- Holy basil is traditional but can be substituted with Thai basil or regular basil if unavailable.
- Adjust the amount of fish sauce and soy sauce to taste for saltiness preference.
- Ensure noodles are not overcooked to maintain their chewy texture after stir frying.
- If you prefer a vegetarian version, omit chicken and add tofu or extra vegetables, and substitute oyster sauce with mushroom sauce.
