Drunken Noodles Recipe (Pad Kee Mao)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Calories
355 kcal
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Course
Main Course
Drunken Noodles Recipe (Pad Kee Mao)
Description
This Drunken Noodles Recipe combines a sauce made from oyster sauce, light and dark soy sauce, sriracha, sugar, and fresh garlic with stir-fried chicken, onions, and bird’s eye chilies. The rice noodles are cooked briefly until tender and then tossed together with the sauce, chicken mixture, green onion, and cherry tomatoes. Stir-frying on high heat helps the flavors meld and the sauce thicken slightly.
The dish delivers a spicy, umami-rich profile with fragrant notes from the fresh garlic and Thai basil added at the end. The chilies provide notable heat while the tomatoes add a slight brightness and juiciness. The combination of textures includes tender, slippery rice noodles with soft cooked chicken, crunchy onions, and fresh herbs.
Serve Drunken Noodles freshly cooked as a spicy main dish. Garnishing with extra chili flakes or spicy peppers can enhance the heat further, or reduce chilies to taste for a milder plate. This dish is appropriate for those who enjoy intense spicy food with balanced savory elements.
Adjust the heat by varying the amount or type of chili used and omit chili flakes to lower spice. The recipe’s straightforward steps allow quick assembly while yielding layered flavors and satisfying textures.
Ingredients
FOR THE SAUCE
- 3 tablespoons oyster sauce
- 1-1/2 tablespoons soy sauce light
- 1-1/2 tablespoons dark soy sauce
- 1-2 teaspoons sriracha to taste
- 1 teaspoon sugar or to taste
- 1 teaspoon garlic minced, fresh
FOR THE DRUNKEN NOODLES
- 1 tablespoon peanut oil or other neutral oil
- 2-3 bird’s eye chilies chopped (or use serrano peppers or other hotter peppers to your preference)
- 1 onion chopped, small, white
- 2 cloves garlic mince
- 8 ounces chicken breast chopped (or use chicken thighs)
- 1 tablespoon fish sauce
- 8 ounces rice noodles dried
EXTRAS
- 1 cup green onion chopped
- 1 cup cherry tomato halved
- Thai basil use a good handful, fresh leaves
- pepper extra spicy; for garnish
- red chili flakes extra spicy; for garnish
Instructions
- FOR THE SAUCE. Whisk together the oyster sauce, light soy sauce, dark soy sauce, sriracha, sugar and garlic in a small bowl. Set aside until ready to use.
- FOR THE DRUNKEN NOODLES. Heat the peanut oil in a wok or large pan to high heat. Add the chilies and onion and cook for 2-3 minutes to soften.
- Add the garlic, chicken and fish sauce. Stir to coat and cook another 2-3 minutes, or until the chicken is mostly cooked through.
- Set the rice noodles into boiling water and boil for 2-3 minutes until softened, or to the packaging directions. Drain, then stir into the wok or pan.
- Add the reserved sauce and stir to coat, along with the chopped green onion and cherry tomatoes. Cook 1-2 minutes to thicken up.
- Remove from heat and stir in the basil.
- Garnish with extra spicy peppers, red chili flakes and serve.
Notes
- Adjust chili quantity or type to control the spiciness level.
- Omit chili flakes for milder heat.
- Fresh Thai basil should be stirred in at the end to preserve its aroma and flavor.
- Serve immediately to enjoy the balance of textures and fresh ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 1181mg | 49% |
| Potassium | 503mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 663IU | 13% |
| Vitamin C | 50mg | 56% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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