Drunken Noodles (Pad Kee Mao)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
6 mins
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Total Time
16 mins
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Servings
2 -3
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Calories
454 kcal
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Course
Main Course
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Cuisine
Thai
Drunken Noodles (Pad Kee Mao)
Description
Drunken Noodles (Pad Kee Mao) uses wide rice noodles as a base, stir-fried over high heat with chicken thighs, garlic, onions, and finely chopped bird's eye chilies. The sauce is a blend of oyster sauce, light and dark soy sauces, sugar, and water, creating a rich, salty, and slightly sweet coating for the noodles and meat. The quick cooking method preserves bite in the noodles and tender texture in the chicken. The dish is finished with fresh green onions and a generous handful of Thai basil leaves, which add a slightly aniseed fragrance that lifts the overall flavor.
The dish is best served immediately while hot and aromatic. It works well as a standalone meal or paired with light sides to balance the heat and savory profile. Adjusting the chili quantity allows control over the spiciness to suit personal preferences.
The recipe notes indicate that using wide rice noodles labeled "Pad Thai" style delivers the authentic texture, but thinner noodles can substitute. Soy sauce types can be adapted based on availability, and alternatives to Thai basil include regular basil. Chilli levels can be modified or replaced by chili paste.
Ingredients
Noodles
- 7 oz /200g rice noodles wide (Note 1, dried
Stir Fry
- 2 tbsp neutral cooking oil peanut, vegetable or canola, generic cooking oil
- 3 garlic minced, large cloves
- 2 bird's eye chili deseeded, very finely chopped (Note 2, or Thai chilies
- 1/2 onion , sliced
- 200 g /7oz chicken thighs , cut into bite size pieces (breast ok too)
- 2 tsp fish sauce (or soy sauce)
- 2 green onions , cut into 3cm/2" pieces
- 1 cup Thai basil leaves sub regular basil, Note 3, or Thai Holy Basil leaves
Sauce
- 3 tbsp oyster sauce
- 1 1/2 tbsp soy sauce Note 4, light
- 1 1/2 tbsp dark soy sauce (Note 4)
- 2 tsp sugar
- 1 tbsp water
Instructions
- Prepare noodles per packet directions.
- Mix Sauce in a small bowl.
- Heat oil in wok or large heavy based skillet over high heat.
- Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
- Add onion, cook for 1 minute.
- Add chicken and fish sauce, and fry until cooked, around 2 minutes.
- Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
- Remove from heat and immediately add basil, toss until just wilted, then serve immediately.
Notes
- Use wide rice noodles prepared according to package instructions for authentic texture.
- Adjust bird's eye chili quantity to control spiciness; deseed for milder heat.
- Thai basil contributes a subtle aniseed flavor; regular basil can substitute if unavailable.
- Light and dark soy sauces can be replaced with all-purpose soy sauce, but avoid using only dark soy sauce as it can overpower the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-3
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 197g | |
| Calories | 454cal | 23% |
| Carbohydrates | 58.6g | 20% |
| Protein | 22.9g | 46% |
| Fat | 14.8g | 23% |
| Saturated Fat | 2.4g | 12% |
| Polyunsaturated Fat | 12.4g | 73% |
| Cholesterol | 79mg | 26% |
| Sodium | 223mg | 9% |
| Fiber | 1.5g | 6% |
| Sugar | 2.7g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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