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Thai Drunken Noodles Recipe (Pad Kee Mao)
5 from 54 votes

Thai Drunken Noodles Recipe (Pad Kee Mao)

Thai Drunken Noodles (Pad Kee Mao) feature wide rice noodles stir-fried with sliced chicken, baby corn, aromatic Thai basil, and a sauce combining oyster, dark and light soy, fish sauce, water, and brown sugar. The dish has a balance of savory, sweet, and mildly spicy notes, highlighted by chilies and fresh herbs for a distinctive flavor.

Prep Time
10 mins
Cook Time
8 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 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

    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

  • 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

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%)

Nutrition Facts

Serving: 6 Serving

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.