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Drunken Noodles (Pad Kee Mao)

Savory brown sauce bejeweled with colorful veggies, chicken, and rice noodles make these drunken noodles a fantastic 15-minute meal you can whip up any time!

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2 to 4 servings
Calories: 219 kcal
Course: Side Dish , Main Course
Cuisine: Thai

Ingredients

Sauce:
  • 2 tablespoons oyster sauce
  • 2 teaspoons light soy sauce
  • 2 teaspoons dark soy sauce (*Footnote 1)
  • 1/2 teaspoon fish sauce
  • 1 tablespoon brown sugar
Protein (Optional):
  • 6 oz chicken thigh (about 1 thigh) , thinly sliced (or any protein of your choice) (*Footnote 2)
  • 1/4 teaspoon dark soy sauce
Stir fry:
  • 4 cloves garlic
  • 3 to 5 fresh Thai chili peppers
  • 1 tablespoon canola oil (or peanut oil)
  • 4 stalks Chinese broccoli (or broccolini, or spinach, thin sliced at an angle)
  • 1/2 cup baby corn (or water chestnuts, or any desired crisp vegetables)
  • 12 oz fresh thick rice noodles (or 7 oz / 200 g) wide dried rice noodles)
  • 1/2 cup basil , packed

Instructions

    Cup of Yum
  1. Combine the sauce ingredients in a small bowl. Stir well and set aside.
  2. Combine chicken thigh (or the protein of your choice) with the dark soy sauce in a medium-sized bowl. Toss to coat well and set aside.
  3. Pulverize the garlic and chilis together in a mortar and pestle or small food processor until finely ground. (*Footnote 3)
  4. If using fresh rice noodle sheets, slice them into 1” (2.5 cm) thick strips. If using dried rice noodles, rehydrate or boil them according to the package instructions.
  5. Heat the oil in a large nonstick pan over medium-high heat until hot. Add the ground garlic and chilis and stir fry for 30 seconds, or until fragrant.
  6. Spread out the chicken without overlapping. Cook undisturbed until the bottom is lightly browned and the top is pink. Flip the chicken over using your spatula and quickly stir a few times.
  7. Add the Chinese broccoli and baby corn. Cook and stir until the chicken is no longer pink.
  8. Add the noodles and pour in the sauce. Use a pair of tongs to toss everything together, until the noodles have absorbed the sauce and begin to crackle. The vegetables should be cooked but remain crispy
  9. Remove the pan from your stove and add the basil. Give it a final toss until the basil is just wilted. Transfer to serving plates.
  10. Serve hot as a main dish or on the side with multiple courses.

Notes

  • The dark soy sauce will add the beautiful dark brown color to the dish and a light caramel taste. You might use soy sauce to replace it, but the dish will have a much lighter color and the taste will be less rich.
  • Almost any protein will work in this recipe. I highly recommend chicken thigh, shrimp, and beef (flank or loin) because they are tender and juicy. If using beef, I prefer to slightly undercook it to medium (a bit pink inside) so it’s extra tender. You can use chicken breast or pork as well, which will result in a slightly chewy texture.
  • Alternatively, you can mince both together using a knife, but pulverizing will improve the end product.

Nutrition Information

Serving 1serving Calories 219kcal (11%) Carbohydrates 31g (10%) Protein 15.3g (31%) Fat 3.7g (6%) Saturated Fat 0.9g (5%) Cholesterol 38mg (13%) Sodium 479mg (20%) Potassium 304mg (9%) Fiber 2.4g (10%) Sugar 3.5g (7%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 2to 4 servings

Amount Per Serving

Calories 219

% Daily Value*

Serving 1serving
Calories 219kcal 11%
Carbohydrates 31g 10%
Protein 15.3g 31%
Fat 3.7g 6%
Saturated Fat 0.9g 5%
Cholesterol 38mg 13%
Sodium 479mg 20%
Potassium 304mg 6%
Fiber 2.4g 10%
Sugar 3.5g 7%
Calcium 40mg 4%
Iron 2mg 11%

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