Pad Kee Mao, often called Drunken Noodles, is a bold, stir-fried Thai noodle dish known for its spicy, savory, and slightly sweet sauce with a signature charred flavor. Despite the name, there is no alcohol in the dish—the name refers to the punchy, intoxicating flavors that wake up your palate. This version uses chicken, wide rice noodles, and plenty of fresh Thai basil, making it a satisfying weeknight dinner that comes together faster than takeout.
Ingredients
- 8 oz (225 g) wide dried rice noodles (or 1 lb / 450 g fresh wide rice noodles)
- 1 lb (450 g) boneless, skinless chicken breast or thighs, sliced into thin strips
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce
- 2 tsp (10 ml) dark soy sauce (for color; optional)
- 2 tsp (10 g) brown sugar
- 1 tbsp (15 ml) vegetable oil, divided
- 4 cloves garlic, minced
- 2-3 Thai bird’s eye chilies, thinly sliced (adjust to heat preference)
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (70 g) Thai basil leaves (or regular basil if unavailable)
- 1/2 cup (120 ml) chicken broth or water
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1/4 cup (60 ml) water for sauce
- 1/2 cup (75 g) sliced red bell pepper (optional)
- 1/2 cup (75 g) sliced onion (optional)
Instructions
- Soak the dried rice noodles in warm water for 20-30 minutes until pliable but not fully soft. If using fresh noodles, just rinse them briefly and drain. Drain well and set aside.
- In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, dark soy sauce (if using), brown sugar, and 1/4 cup (60 ml) water to make the sauce. Set aside.
- Heat 1 tbsp (15 ml) of vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken strips and stir-fry for 3-4 minutes until browned and cooked through. Remove the chicken to a plate.
- Add the remaining 1 tbsp (15 ml) oil to the wok. Add the garlic and chilies, and stir-fry for 30 seconds until fragrant.
- Add the sliced onion and bell pepper (if using) and stir-fry for 1-2 minutes until slightly softened.
- Add the cherry tomatoes and stir-fry for another minute until they begin to blister.
- Return the cooked chicken to the wok. Add the drained noodles and the sauce mixture. Toss everything together over high heat for 2-3 minutes, letting the noodles absorb the sauce and get slightly charred at the edges.
- Add the chicken broth (or water) and continue tossing for another minute to create a light sauce that coats the noodles.
- Turn off the heat. Stir in the Thai basil leaves and lime juice. Toss until the basil wilts.
- Serve immediately.
Tips
- Use fresh rice noodles if you can find them—they have a better texture and don’t require soaking. If using dried, don’t over-soak or they will become mushy.
- Cook over the highest heat possible to get the smoky “wok hei” flavor. If your stove doesn’t get very hot, cook in smaller batches to avoid steaming the noodles.
- Adjust the chilies to your heat tolerance. Remove the seeds for less heat, or use milder chilies like jalapeños if you prefer.
- Thai basil is crucial for the authentic flavor; it has a slight anise note. If you can’t find it, use sweet basil, but the dish will be a bit different.
Serving Suggestions
Serve the pad kee mao hot, straight from the wok. It’s a complete meal on its own, but you can pair it with a simple cucumber salad or fresh spring rolls on the side. For a fuller spread, add a Thai omelet or grilled satay skewers.
Variations
- Protein: Swap chicken for shrimp, beef, pork, or tofu. If using shrimp, cook until pink and opaque, about 2-3 minutes. For tofu, press and pan-fry until crispy before adding.
- Vegetarian: Use soy sauce or mushroom sauce instead of fish sauce and oyster sauce, and add extra mushrooms or broccoli.
- Extra vegetables: Add baby corn, carrots, or snap peas for more crunch.
- Noodle swap: If you can’t find rice noodles, use wide flat pasta like pappardelle, but cook it al dente and adjust the sauce quantity.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb sauce and may become dry. To reheat, add a splash of water or broth and stir-fry in a hot pan for 2-3 minutes until heated through. You can also microwave in 30-second bursts, but the texture won’t be as good. Reheat to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
Why is it called “drunken noodles” if there’s no alcohol? The name is disputed. Some say it refers to the dish’s spicy, intoxicating flavor, others say it was invented by a drunk person. There’s no alcohol in the traditional recipe.
Can I make it less spicy? Yes, simply reduce or omit the chilies. You can also remove the seeds, which contain most of the heat. For a mild version, use one chili or no chili at all.
What if I don’t have fish sauce? You can substitute with soy sauce, but the flavor will be less complex. Add a pinch of salt to compensate. The dish will be slightly less savory and not as authentic.
Can I use frozen rice noodles? Yes, thaw them in the refrigerator overnight and then rinse with warm water before using. They may be a bit more delicate, so handle gently.
Why are my noodles sticking together? This happens if they are overcooked or not enough oil is used. Make sure to toss them quickly and use high heat. Also, don’t soak dried noodles too long—they should still be slightly firm before stir-frying.
Is it safe to eat leftover noodles? Yes, if refrigerated within 2 hours and consumed within 3 days. Reheat thoroughly to 165°F (74°C). Discard if they have an off smell or slimy texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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