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Drunken Noodles (Pad Kee Mao)

Drunken Noodles (Pad Kee Mao) is a bold, flavorful Thai stir-fry featuring wide rice noodles, tender chicken, fresh veggies, and Thai basil. Coated in a savory-sweet sauce with a spicy kick, it’s a quick and satisfying dish perfect for any night of the week.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 473 kcal
Course: Lunch , Dinner
Cuisine: Thai

Ingredients

  • 8 ounces wide rice noodles
Stir-Fry Sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons lime juice
  • 1 tablespoon water
Stir-Fry
  • 2 tablespoons vegetable oil
  • 4 cloves garlic minced
  • 2-3 Thai red chilies sliced (adjust to taste)
  • 1 pound boneless skinless chicken thighs cut into bite-size pieces
  • 1 small onion sliced
  • 1 medium bell pepper sliced, red
  • 1 cup broccoli florets
  • 1 carrot julienned
  • 2 green onions cut into 2-inch pieces
  • 1 cup fresh Thai basil leaves
  • Lime wedges for serving

Instructions

    Cup of Yum
  1. Soak the 8 ounces of wide rice noodles in warm water for 15–20 minutes until they soften. Drain and set aside.
  2. In a bowl, whisk together 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 2 teaspoons lime juice, and 1 tablespoon water until the sugar dissolves. Set aside.
  3. Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add the 4 minced garlic cloves and 2–3 sliced Thai red chilies. Stir-fry for about 30 seconds until fragrant. Add the 1 pound of chicken pieces to the wok. Stir-fry for 5–6 minutes until the chicken is cooked through and lightly browned.
  4. Toss in the sliced onion, bell peppers, broccoli florets, and julienned carrot. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
  5. Add the softened noodles and stir-fry sauce to the wok. Gently toss everything together, ensuring the noodles are well coated with the sauce. Cook for another 2–3 minutes until the noodles are tender and the sauce has been absorbed.
  6. Stir in the green onions and 1 cup of Thai basil leaves. Cook for an additional 1 minute until the basil is wilted.
  7. Garnish with extra basil leaves and serve with lime wedges on the side. Enjoy immediately!

Notes

  • Use Thai basil for its authentic peppery flavor, but if you can’t find it, sweet basil will work.
  • Adjust the heat level by adding or reducing the number of Thai chilies to match your spice tolerance.
  • Stir gently when adding the noodles to avoid breaking them, especially if they’re freshly soaked.
  • For extra depth of flavor, try adding a splash of sesame oil when stir-frying the noodles.

Nutrition Information

Serving 1serving Calories 473kcal (24%) Carbohydrates 62g (21%) Protein 27g (54%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 108mg (36%) Sodium 1490mg (62%) Potassium 670mg (19%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 3925IU (79%) Vitamin C 96mg (107%) Calcium 68mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 473

% Daily Value*

Serving 1serving
Calories 473kcal 24%
Carbohydrates 62g 21%
Protein 27g 54%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 3g 15%
Trans Fat 0.1g 5%
Cholesterol 108mg 36%
Sodium 1490mg 62%
Potassium 670mg 14%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 3925IU 79%
Vitamin C 96mg 107%
Calcium 68mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.