5.0 from 42 votes
Drunken Noodles Recipe (Pad Kee Mao)
This drunken noodles recipe (pad kee mao) is a popular Thai dish of stir fried noodles tossed in a savory sauce and hot peppers for wonderful heat. Super easy to make. Ready in 10 minutes!
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 355 kcal
Course:
Main Course
Cuisine:
Thai , American
Ingredients
FOR THE SAUCE
- 3 tablespoons oyster sauce
- 1-1/2 tablespoons light soy sauce
- 1-1/2 tablespoons dark soy sauce
- 1-2 teaspoons Sriracha to taste
- 1 teaspoon sugar or to taste
- 1 teaspoon minced fresh garlic
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 small white onion chopped
- 2 cloves garlic mince
- 8 ounces chicken breast chopped (or use chicken thighs)
- 1 tablespoon fish sauce
- 8 ounces dried rice noodles
EXTRAS
- 1 cup chopped green onion
- 1 cup cherry tomatoes halved
- fresh Thai basil leaves use a good handful
- Extra spicy peppers and red chili flakes 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.
Cup of Yum
Notes
- Heat Factor: Hot. You’ll get some very nice heat from the bird’s eye chilies. If you’d like a milder version, dial back on the peppers or use peppers with less heat. Skip the chili flakes. Feel free to add in more for more pronounced heat.
Nutrition Information
Calories
355kcal
(18%)
Carbohydrates
59g
(20%)
Protein
17g
(34%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
36mg
(12%)
Sodium
1181mg
(49%)
Potassium
503mg
(14%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
663IU
(13%)
Vitamin C
50mg
(56%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 355
% 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.