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Authentic Thai Drunken Noodles (Pad Kee Mao) with Chicken

A close-up of a serving of Drunken Noodles Pad Kee Mao featuring wide noodles, chicken pieces, basil, and broccolini on a white plate.
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Make genuine Drunken Noodles, Pad Kee Mao, at home using high heat and the correct sauce combination for a smoky, spicy stir fry.

Ingredients

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  • 1 pound fresh wide rice noodles (Sen Yai)
  • 8 ounces chicken breast, thinly sliced
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 small shallot, thinly sliced
  • 1 red Thai chili, sliced (adjust for heat)
  • 1 cup Chinese broccoli (Gai Lan), chopped into 1-inch pieces
  • 1 cup Thai holy basil leaves (or regular sweet basil if holy basil is unavailable)
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper

Instructions

  1. Prepare the sauce by mixing the dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, and white pepper in a small bowl. Set aside.
  2. If using dried noodles, soak them according to package directions until pliable but still firm. If using fresh noodles, separate them gently.
  3. Heat a wok over high heat until it just begins to smoke. Add 1 tablespoon of oil.
  4. Add the sliced chicken and stir fry quickly until cooked through, about 2 minutes. Remove the chicken from the wok and set aside.
  5. Add the remaining 1 tablespoon of oil to the hot wok. Add the garlic, shallot, and Thai chili. Stir fry rapidly for 30 seconds until fragrant.
  6. Add the Chinese broccoli and stir fry for 1 minute until slightly tender-crisp.
  7. Return the cooked chicken to the wok. Add the prepared sauce mixture and toss quickly to coat everything.
  8. Add the rice noodles to the wok. Toss constantly and vigorously for 1 to 2 minutes, ensuring the noodles do not stick. This high-heat tossing helps achieve the smoky flavor.
  9. Remove the wok from the heat. Stir in the holy basil leaves until they just wilt.
  10. Serve immediately.

Notes

  • For the best ‘wok hei’ (smoky flavor), cook in small batches and keep the heat very high. Do not overcrowd the wok.
  • If you cannot find wide fresh rice noodles, use dried wide rice noodles prepared according to package instructions.
  • For a vegetarian version, substitute tofu for chicken and use vegetarian oyster sauce or extra mushroom sauce.
  • Adjust the amount of Thai chili to control the spice level of your noodles.

Nutrition

Find it online: https://recipesfleet.com/drunken-noodles-pad-kee-mao-recipe/