Servings
Font
Back
5.0 from 54 votes

Thai Drunken Noodles Recipe (Pad Kee Mao)

This drunken noodles recipe is loaded up with chicken and vegetables and is one of the most flavorful 30-minute meals ever.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 452 kcal
Course: Main Course
Cuisine: Asian , Chinese

Ingredients

For the Sauce:
  • 1/3 cup oyster sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon fish sauce
  • 3 tablespoons water
  • 1 ½ tablespoons packed light brown sugar
For the Noodles:
  • 16 ounces wide rice noodles
  • 3 tablespoons cooking oil
  • two 7-9 ounce thinly sliced boneless skinless chicken breasts
  • ½ peeled thinly sliced yellow onion
  • 8 dried mild Thai chiles
  • 4 thinly sliced green onions
  • 4 finely minced garlic cloves
  • 1 teaspoon finely minced fresh ginger
  • 2 15- ounce cans drained baby corn
  • 1 ½ cups Thai basil

Instructions

    Cup of Yum
  1. Sauce: Whisk together all of the ingredients in a bowl until combined and set aside.
  2. Noodles: Add the noodles to a large pot of lightly simmering water and add in the noodles, turn the heat off and let stand for 8-10 minutes or until cooked. Drain and set aside.
  3. In the meantime, add 2 tablespoons of oil to a wok over high heat, and as soon as it begins to smoke add in the chicken and spread it around the wok to brown. Cook for 2-3 minutes then stir-fry until lightly browned and cooked through and set aside.
  4. In the same wok over high heat add in the remaining 1 tablespoon of oil and stir-fry the onions and chiles for 1 to 2 minutes or until lightly browned.
  5. Next, add in the green onions, garlic, and ginger, and stir-fry for 1-2 minutes.
  6. Add in the cooked chicken, baby corn, Thai basil, noodles, and sauce, and mix until combined. Serve.

Notes

  • Make-Ahead: This recipe is meant to be eaten right after cooking.
  • How to Store: Cover and keep in the refrigerator for up to 4 days. This recipe will not freeze well.
  • How to Reheat: Add the desired amount of drunken noodles to a hot wok with a ¼ cup of chicken stock or water and cook for 2-3 minutes or until hot.
  • I used mild dried Thai peppers because I can’t handle spice too well, but if you want to keep things zesty, fresh Thai peppers will do just great.  If you want just a bit of heat, try using some julienne jalapeños.
  • Use regular or light soy sauce if you can’t get dark soy sauce.
  • For the oil, I like to use avocado or sesame oil.
  • Substitute the fresh garlic with a 1/2 teaspoon of granules or powder.

Nutrition Information

Calories 452kcal (23%) Carbohydrates 88g (29%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 1243mg (52%) Potassium 305mg (9%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 655IU (13%) Vitamin C 18mg (20%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 452

% Daily Value*

Calories 452kcal 23%
Carbohydrates 88g 29%
Protein 7g 14%
Fat 9g 14%
Saturated Fat 1g 5%
Sodium 1243mg 52%
Potassium 305mg 6%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 655IU 13%
Vitamin C 18mg 20%
Calcium 45mg 5%
Iron 2mg 11%

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