Pad kee mao, also known as drunken noodles, is a stir-fried Thai noodle dish famous for its bold, spicy, and savory flavors. It typically combines wide rice noodles, protein, vegetables, and a punchy sauce with fresh Thai basil. This recipe delivers that authentic taste while offering a realistic look at its calorie content and a version you can make at home with full control over ingredients.
Ingredients
- 8 oz (225 g) dried wide rice noodles (or 1 lb / 450 g fresh)
- 2 tbsp (30 ml) vegetable oil, divided
- 1 lb (450 g) boneless, skinless chicken breast, thinly sliced (or your choice of protein)
- 4 cloves garlic, minced
- 2 Thai bird’s eye chilies, thinly sliced (adjust to taste)
- 1 cup (150 g) sliced onion
- 1 red bell pepper, sliced
- 2 cups (120 g) loosely packed Thai basil leaves (or regular basil)
- 3 tbsp (45 ml) oyster sauce
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 ml) sugar
- 1/4 cup (60 ml) water or chicken broth
Instructions
- Soak the dried rice noodles in warm water for 20 minutes, or until pliable but not fully soft. Drain and set aside. If using fresh noodles, just separate them.
- In a small bowl, mix oyster sauce, soy sauce, fish sauce, sugar, and water or broth. Stir until sugar dissolves.
- Heat 1 tbsp (15 ml) of oil in a wok or large skillet over high heat. Add the chicken and stir-fry until just cooked through, about 3–4 minutes. Transfer to a plate.
- Add the remaining oil to the wok. Add garlic and chilies, stir-fry for 30 seconds until fragrant.
- Add onion and bell pepper, stir-fry for 2–3 minutes until slightly tender but still crisp.
- Return the chicken to the wok, add the noodles, and pour the sauce over everything. Toss quickly to combine, using a spatula to lift and turn the noodles.
- Cook for 1–2 minutes until the noodles are heated through and have absorbed some sauce.
- Turn off the heat, stir in the Thai basil leaves, and toss until they just wilt. Serve immediately.
Tips
- Noodle prep: Do not over-soak dried noodles; they will finish cooking in the wok. If using fresh, rinse them briefly in warm water to separate.
- High heat is key: A very hot wok gives the characteristic smoky flavor. Cook in batches if needed to avoid crowding.
- Substitutions: No Thai basil? Use Italian basil, though the flavor will be milder. You can replace oyster sauce with vegetarian stir-fry sauce for a plant-based version.
- Common mistake: Adding the sauce too early can make the noodles mushy. Add it at the end and toss quickly.
Serving Suggestions
Serve pad kee mao hot, straight from the wok. It pairs well with a side of cucumber slices or a simple green salad. For a fuller meal, add a fried egg on top or serve with fresh lime wedges to squeeze over.
Variations
- Protein: Use beef, pork, shrimp, or tofu instead of chicken. Adjust cooking times accordingly.
- Vegetable boost: Add broccoli, carrots, or snap peas for extra crunch and nutrition.
- Spice level: Reduce or increase Thai chilies to suit your heat preference. Remove seeds for less heat.
- Gluten-free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. Reheat in a hot wok or skillet with a splash of water or broth to revive the sauce, or microwave in 30-second bursts, stirring between. The basil will lose its bright color but the flavor remains.
Frequently Asked Questions
How many calories are in pad kee mao?
A typical restaurant serving (about 2 cups) can range from 600 to 900 calories, depending on oil, protein, and noodle quantity. This homemade version, using 1 tbsp oil per serving and chicken breast, comes to roughly 450–550 calories per serving.
Can I make pad kee mao less spicy?
Yes, simply omit the Thai chilies or use just one, removing the seeds. You can also serve with extra lime to balance heat.
What if I can’t find Thai basil?
Use sweet Italian basil as a substitute. The flavor will be different but still pleasant. Thai basil has a hint of anise, which is unique.
Why are my noodles sticking together?
This happens when noodles are overcooked or not enough oil is used. Make sure to toss them quickly with the sauce and oil, and avoid steaming them by not covering the wok.
Can I use other noodles?
Yes, you can use flat rice noodles (like pad thai noodles) or even udon, but the texture and authenticity will change. Wide rice noodles are traditional.
Is pad kee mao always made with chicken?
No, it’s commonly made with pork, beef, or shrimp. Chicken is a lighter option, but any protein works.
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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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