Drunken Noodles (Pad Kee Mao)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
444 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) use wide dried rice noodles soaked or boiled to al dente, then stir-fried with marinated chicken thigh coated with cornstarch, water, soy sauce, and oil. The sauce blends light soy, dark soy, fish sauce, oyster sauce, brown sugar, and ground white pepper for balanced taste and color. The dish incorporates fresh garlic, ginger, sliced shallots, red chilies, scallions, and optional baby corn, all cooked quickly in a very hot wok to maintain texture and flavor. Holy basil leaves added near the end offer a fragrant and slightly peppery finish.
Typically served as a main course, this dish pairs well with simple steamed vegetables or can be enjoyed on its own due to its robust flavors. It's a popular street food meal known for its satisfying combination of spicy, sweet, and savory notes paired with chewy noodles and tender chicken.
The recipe notes allow for substitution of regular soy sauce in place of dark soy sauce, noting that this will affect the dish's characteristic dark amber color but keep the flavor close. Preparing the chicken with the marinade helps tenderize the meat and adds flavor before stir-frying.
Ingredients
For the chicken & marinade:
- 2 tablespoons water
- 12 ounces chicken thigh or breast, thinly sliced, boneless, skinless
- 2 teaspoons cornstarch
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 teaspoon soy sauce
For the rest of the dish:
- 8 ounces rice noodles wide, dried
- 1 1/2 teaspoons brown sugar (dissolved in 1 tablespoon hot water)
- 2 teaspoons soy sauce (Thai soy sauce preferred, but any soy sauce will do)
- 1 teaspoon dark soy sauce (see note)
- 1 tablespoon fish sauce
- 2 teaspoons oyster sauce
- pinch ground white pepper
- 3 tablespoons vegetable oil divided, or canola oil
- 3 cloves garlic (sliced)
- ¼ teaspoon ginger fresh grated
- 2 shallot sliced, about 1/3 cups
- 1 scallion (julienned into 3-inch/8cm pieces)
- 4 red chili pepper deseeded and julienned or chopped, Thai
- 1 cup holy basil loosely packed, or Thai basil
- 5 to 6 pieces baby corn (split in half, optional)
- 2 teaspoons Shaoxing wine
Instructions
- Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add the cornstarch, oil, and soy sauce, and mix until the chicken is evenly coated. Set aside for 20 minutes.
- Follow the directions on the rice noodle package to prepare your noodles. Soak the noodles in hot tap water for 20 minutes, or quickly boil them just until al dente, then rinse under cold water.
- Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
- Heat your wok until it’s close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.
- Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.
- After a few seconds, add the shallots. Stir-fry for 20 seconds and add the scallions, chilies, basil, baby corn, and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.
- Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.
- Add the seared chicken, and stir-fry for another 1 to 2 minutes. Serve!
Notes
- You can substitute regular soy sauce for the dark soy sauce; the noodles will be lighter but still flavorful.
- Marinating the chicken with water, cornstarch, oil, and soy sauce helps tenderize it.
- Soak or boil rice noodles until just al dente to avoid mushy texture during stir-frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 953mg | 40% |
| Potassium | 317mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 37mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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