4.6 from 45 votes
Drunken Noodles with Chicken (Pad Kee Mao) Recipe
Whip up a delightful Thai dish with this easy Drunken Noodles with Chicken (Pad Kee Mao) recipe, using simple, everyday ingredients!
Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 528 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
For the Sauce
- 3 tablespoons oyster sauce
- 3 tablespoons fish sauce
- 1 tablespoon Maggi sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon water
For the Noodles
- 1 1/2 pounds chicken breast thinly sliced against the grain
- 8 ounces rice noodles
- 3 teaspoons sesame oil divided
- 2 eggs lightly beaten
- 1 cup sliced onion
- 2 cups shredded cabbage green or purple
- 3 scallions sliced into 1-inch pieces
- 1 carrot grated
- 2 Thai bird's eye chilies thinly sliced
- 1 cup roughly chopped Thai basil leaves
- Lime wedges for serving
Instructions
- Whisk the sauce ingredients together in a small bowl. Transfer a large spoonful of the sauce to a zip-close plastic bag. Place the sliced chicken in the bag and work the sauce into the meat. Set aside to marinate.
- Prepare the noodles for sautéing according to package directions (soaking in hot water until al dente).
- Heat 1 teaspoon of the sesame oil in a large wok or pan and quickly scramble the eggs until just set. Push them to the side of the pan and add the remaining 2 teaspoons of oil.
- Add the onions, cabbage, and scallions to the pan; stir-fry for 2 minutes.
- Transfer the marinated chicken to the pan and stir-fry with the vegetables for 3 minutes, or until cooked through.
- Add the prepared noodles, carrots, chilies, and remaining sauce. Toss well and stir-fry for another 2 minutes until the vegetables are tender and the noodles are hot.
- Stir in the basil leaves. Serve with lime wedges for squeezing.
Cup of Yum
Notes
- To store Drunken Noodles with Chicken (Pad Kee Mao), place them in an airtight container in the refrigerator for up to 3 days. You can freeze them by placing them in a freezer-safe container for up to 2 months.
- To reheat, use a wok or pan over medium heat, adding a splash of water or oil to prevent sticking.
Nutrition Information
Serving
1serving
Calories
528kcal
(26%)
Carbohydrates
63g
(21%)
Protein
43g
(86%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
191mg
(64%)
Sodium
1782mg
(74%)
Potassium
988mg
(28%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
3241IU
(65%)
Vitamin C
25mg
(28%)
Calcium
149mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 528
% Daily Value*
| Serving | 1serving | |
| Calories | 528kcal | 26% |
| Carbohydrates | 63g | 21% |
| Protein | 43g | 86% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 191mg | 64% |
| Sodium | 1782mg | 74% |
| Potassium | 988mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3241IU | 65% |
| Vitamin C | 25mg | 28% |
| Calcium | 149mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.