Thai Drunken Noodles Recipe (Pad Kee Mao)
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Servings
6
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Calories
452 kcal
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Course
Main Course
Thai Drunken Noodles Recipe (Pad Kee Mao)
Description
This recipe uses wide rice noodles soaked in hot water until tender, then drained and set aside. The chicken is quickly browned in hot oil before stir-frying onions, dried Thai chiles, garlic, ginger, and green onions. These ingredients develop fragrant, slightly smoky flavors. The cooked chicken, baby corn, Thai basil, noodles, and sauce are combined to coat everything evenly.
The sauce blends oyster sauce, multiple types of soy sauce, fish sauce, water, and light brown sugar to create a complex umami profile with subtle sweetness that balances the heat of the chiles. The finished dish offers a mixture of tender noodles, crisp-tender vegetables, and aromatic herbs for freshness.
Pad Kee Mao is served freshly cooked to preserve the vibrant flavors and textures. It can be reheated by stir-frying with additional liquid such as chicken stock or water. Adjustments for spice level can be made by changing the type or quantity of chilies. The recipe suggests variations in oils and soy sauces to suit ingredient availability.
Storage in the refrigerator for up to four days is possible, but freezing is not recommended due to texture changes in noodles and vegetables.
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 light brown sugar packed
For the Noodles:
- 16 ounces wide rice noodles
- 3 tablespoons neutral cooking oil generic cooking oil
- two 7-9 ounce thinly sliced boneless skinless chicken breasts
- ½ yellow onion peeled, thinly sliced
- 8 Thai chile dried, mild
- 4 green onion thinly sliced
- 4 garlic finely minced
- 1 teaspoon ginger finely minced, fresh
- 2 15- ounce baby corn drained
- 1 ½ cups Thai basil
Instructions
- Sauce: Whisk together all of the ingredients in a bowl until combined and set aside.
- 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.
- 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.
- 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.
- Next, add in the green onions, garlic, and ginger, and stir-fry for 1-2 minutes.
- Add in the cooked chicken, baby corn, Thai basil, noodles, and sauce, and mix until combined. Serve.
Notes
- Enjoy this dish freshly cooked for best flavor and texture.
- Store leftovers covered in the refrigerator up to 4 days; avoid freezing.
- Reheat by stir-frying with chicken stock or water to restore moisture.
- Adjust spiciness using fresh Thai peppers, dried chiles, or jalapeños as preferred.
- Avocado or sesame oil can be used for cooking to enhance flavor.
- Substitutes for fresh garlic include garlic powder or granules if needed.
- Use light or regular soy sauce if dark soy sauce is not available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 452 kcal
% 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.
User Reviews
Overall Rating
5
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