Pad Kee Mao (Drunken Noodles)

Fiery, fragrant Thai-style stir-fried noodles tossed with a punchy savory-sweet sauce, crispy-edged protein, and heaps of basil for that signature “drunken” aroma.

Ingredients

• 300 g (10 oz) wide rice noodles (fresh preferred; or dried “pad thai”/wide rice sticks)
• 250 g (9 oz) chicken thighs or breast, thinly sliced (or shrimp or tofu)
• 3 tbsp neutral oil (divided)
• 4 cloves garlic, finely chopped
• 2–6 Thai bird’s eye chilies, finely sliced (or 1–2 tsp chili flakes), adjust to taste
• 1 small onion, sliced
• 1 red bell pepper, sliced (optional but great)
• 2 cups Chinese broccoli (gai lan) or broccolini, cut into bite-size pieces (stems thinly sliced)
• 1 packed cup Thai basil leaves (or regular basil)
• 2 tsp soy sauce (for chicken marinade)
• 2 1/2 tbsp oyster sauce
• 1 1/2 tbsp soy sauce
• 1 tbsp dark soy sauce (optional, for color)
• 2 tsp fish sauce
• 2 tsp sugar
• 2–3 tbsp water
• 1–2 tsp rice vinegar or lime juice (optional, for brightness)

Method

• 1

  Step 1: Prep noodles

  If using **fresh rice noodles**, separate strands gently (microwave 20–30 seconds if cold to loosen). If using **dried noodles**, soak in hot water until pliable but still a touch firm (about 6–8 minutes), then drain well. Set aside.

• 2

  Step 2: Mix sauce

  In a small bowl, stir together **oyster sauce, soy sauce, dark soy (if using), fish sauce, sugar, and water** until the sugar dissolves. Keep it by the stove.

• 3

  Step 3: Marinate chicken (quick)

  Toss sliced chicken with **2 tsp soy sauce** and a pinch of pepper. This seasons it quickly and helps it brown nicely.

• 4

  Step 4: Sear protein

  Heat a wok or large skillet over high heat until very hot. Add **2 tbsp oil**. Add chicken in a single layer and sear undisturbed for **1–2 minutes** until browned, then stir-fry another **1 minute** until just cooked through. Transfer to a plate (it will finish later).

• 5

  Step 5: Aromatics & veg

  Add remaining **1 tbsp oil** to the pan. Add **garlic and chilies** and stir until fragrant (about **20–30 seconds**). Add **onion**, then **Chinese broccoli/broccolini** (stems first if using thick stems) and stir-fry **1 minute**. Add **bell pepper** and stir-fry another **1 minute** until crisp-tender.

• 6

  Step 6: Noodles & sauce (the toss)

  Add noodles and pour over the sauce. Toss and stir-fry vigorously for **1–2 minutes** until the noodles are glossy and evenly coated. If noodles look dry or start sticking, splash in **1–2 tbsp water** and keep tossing.

• 7

  Step 7: Finish with basil

  Return chicken (and any juices) to the pan. Toss for **30–60 seconds** to heat through. Turn off the heat, add **Thai basil**, and toss just until wilted and ultra-fragrant. Taste and adjust: more **fish sauce** for saltiness, **sugar** for balance, or a tiny splash of **vinegar/lime** for lift.

• 8

  Step 8: Serve immediately

  Drunken noodles are best hot and fresh, when the basil is at peak aroma and the noodles are bouncy.

Tips

• **Best noodles:** Fresh wide rice noodles give the most authentic chewy texture. If using dried, don’t fully soften them in the soak—finish in the wok so they don’t turn mushy.
• **Heat level:** Pad Kee Mao is meant to be spicy. Start with fewer chilies, then add chili flakes at the end if you want more kick.
• **Protein swaps:** Shrimp cooks in ~2 minutes total; tofu should be patted dry and seared until golden before proceeding.
• **Veg swaps (pantry-friendly):** Use whatever cooks fast: green beans, baby corn, snap peas, or regular broccoli.
• **Storage:** Keeps 2 days refrigerated. Reheat in a hot skillet with a splash of water to loosen; microwaving works but softens noodles more.
• **To serve:** Great on its own, or with sliced cucumber and extra basil to cool the heat.

Nutrition (per serving, estimate)