Pad Kee Mao, or drunken noodles, is a beloved Thai street food stir-fry known for its spicy, savory, and aromatic flavors. This version uses fresh ho fun (wide rice noodles), which have a soft, chewy texture that beautifully absorbs the bold sauce. The combination of fresh Thai basil, chilies, and a punchy sauce makes this dish a quick and satisfying weeknight dinner that rivals your favorite takeout.
Ingredients
- 8 oz (225 g) fresh ho fun (wide rice noodles)
- 2 tbsp (30 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1-2 Thai bird’s eye chilies, thinly sliced (adjust to taste)
- 1/2 lb (225 g) boneless, skinless chicken breast, thinly sliced (or use pork, beef, or tofu)
- 1 cup (70 g) Chinese broccoli (gai lan), cut into 2-inch pieces (or use regular broccoli or bok choy)
- 1/2 cup (60 g) sliced onion
- 1/2 cup (50 g) sliced red bell pepper
- 2 large eggs
- 1 cup (20 g) fresh Thai basil leaves
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) fish sauce
- 1 tsp (5 g) sugar
- 1/4 cup (60 ml) water or chicken stock
- Lime wedges, for serving
Instructions
- Prepare the sauce: In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, sugar, and water or stock. Set aside.
- Prep the noodles: If your fresh ho fun are stuck together, gently separate them by running them under warm water briefly, then drain well. Set aside.
- Cook the chicken: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the chicken and cook, stirring, until just cooked through, about 3-4 minutes. Remove the chicken from the wok and set aside.
- Stir-fry aromatics: Add the remaining 1 tablespoon of oil to the wok. Add the garlic and chilies, and stir-fry for about 30 seconds until fragrant.
- Add vegetables: Add the Chinese broccoli, onion, and bell pepper. Stir-fry for 2-3 minutes, until the vegetables are crisp-tender.
- Scramble the eggs: Push the vegetables to one side of the wok. Crack the eggs into the empty side and scramble them until just set, about 1 minute.
- Combine everything: Add the cooked chicken, noodles, and sauce to the wok. Toss everything together gently but thoroughly, using a spatula or tongs, until the noodles are well-coated and heated through, about 2-3 minutes.
- Finish with basil: Turn off the heat and stir in the fresh Thai basil leaves. They will wilt slightly from the residual heat.
- Serve immediately: Divide the pad kee mao between two plates and serve hot with lime wedges on the side.
Tips
- Use high heat: The key to good pad kee mao is cooking over very high heat to get a slight char on the noodles and vegetables. If your wok isn’t hot enough, the dish will steam instead of fry.
- Don’t soak the noodles: Fresh ho fun only need a quick rinse to separate. Soaking them in water will make them mushy and break apart during stir-frying.
- Adjust the spice: Thai bird’s eye chilies are very hot. Start with one and add more to taste. You can also remove the seeds to reduce heat.
- Substitute protein: You can easily swap the chicken for sliced pork, beef, shrimp, or firm tofu. If using shrimp, cook them until pink and opaque, about 2-3 minutes per side.
Serving Suggestions
Serve pad kee mao immediately as a main course. It pairs well with a cold Thai beer or iced tea. For a complete meal, add a side of fresh spring rolls or a simple cucumber salad with a tangy dressing.
Variations
- Vegetarian: Omit the chicken and use extra firm tofu or your favorite plant-based protein. Use soy sauce instead of fish sauce and a vegetarian oyster sauce (or mushroom sauce).
- Seafood: Use a mix of shrimp and squid. Cook the shrimp first, then the squid for just 1-2 minutes to avoid toughness.
- Extra vegetables: Add other vegetables like carrots, snap peas, or baby corn. Just adjust the stir-fry time to keep them crisp.
- Use dried noodles: If you can’t find fresh ho fun, use dried wide rice noodles (like pad thai noodles). Soak them in warm water for 30 minutes, then drain and use as directed.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry in a hot wok with a splash of water or oil until heated through. You can also microwave, but the noodles may become softer. The basil will lose its bright color and flavor, so consider adding a few fresh leaves when reheating.
Frequently Asked Questions
What is fresh ho fun? Fresh ho fun are wide, flat rice noodles that are soft and pliable. They are usually found in the refrigerated section of Asian grocery stores. They have a higher moisture content than dried noodles, giving them a unique chewy texture.
Can I use other noodles? Yes, you can use dried wide rice noodles, but they will have a slightly different texture. You can also use fresh or dried egg noodles for a different take on the dish.
What if I don’t have Thai basil? Thai basil has a distinct anise-like flavor. You can substitute with sweet Italian basil, but the flavor will be milder. You can also add a pinch of star anise or fennel seeds to the sauce to mimic the flavor.
Is this dish very spicy? The heat comes from the Thai bird’s eye chilies. You can control the spice level by using fewer chilies or removing the seeds. For a milder version, use a milder chili like a jalapeño.
Why are my noodles breaking? This usually happens if the noodles are over-soaked or if you stir them too vigorously. Handle them gently, and make sure your wok is hot enough so they don’t stick and tear.
Can I make this ahead of time? Pad kee mao is best served fresh, but you can prep the ingredients ahead of time. Slice the chicken, chop the vegetables, and mix the sauce up to a day in advance. Then just stir-fry when you’re ready to eat.
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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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