Description
Whip up a plate of Drunken Noodles, also known as Pad Kee Mao, for an explosion of flavor that brings the heart of Thai street food straight to your kitchen. This quick and spicy stir-fried noodle dish combines wide rice noodles with tender chicken or your choice of protein, vibrant vegetables, and aromatic herbs, all tossed in a savory sauce. Ready in just 35 minutes, it’s perfect for busy weeknights or lively gatherings. Customize it to suit your taste by adjusting the spice level or swapping ingredients—each bite promises a delightful balance of heat and umami that will leave you craving more.
Ingredients
Scale
- 250 grams medium wide rice noodles (dried)
- 250 grams chicken thighs or chicken breast
- 3 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 2–3 Thai red chili peppers
- 4–5 baby bok choy
- 1 cup holy basil
- Soy sauce
- dark soy sauce
- oyster sauce
- fish sauce
- brown sugar
Instructions
- Cut the chicken into thin strips and marinate with soy sauce for 15-20 minutes.
- Soak rice noodles in hot water until tender (15-20 minutes), then drain.
- Clean and chop baby bok choy; pluck holy basil leaves from stems.
- Mix all sauce ingredients in a bowl.
- Heat oil in a wok; sear marinated chicken until nearly cooked, then remove.
- Sauté onions, garlic, and chili until fragrant.
- Stir-fry bok choy for 30 seconds.
- Add noodles, chicken with juices, holy basil, and pour in the sauce; toss to combine over high heat for about 2 minutes.
- Serve immediately with fresh green onions on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 580
- Sugar: 9g
- Sodium: 1050mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg