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Drunken Noodles

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Drunken Noodles (Pad Kee Mao) is a bold Thai stir-fry made with wide rice noodles, tender chicken, crisp vegetables, and a savory, slightly spicy sauce tossed with fresh Thai basil.

Ingredients

  • 12 ounces wide rice noodles
  • 2 tablespoons vegetable oil
  • 1 pound chicken breast, thinly sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 2 large eggs
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1–2 teaspoons chili paste (adjust to taste)
  • 1 cup fresh Thai basil leaves
  • 2 green onions, sliced (for garnish)

Instructions

  1. Cook rice noodles according to package instructions until just tender. Drain and set aside.
  2. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste. Set aside.
  3. Heat vegetable oil in a large wok or skillet over medium-high heat.
  4. Add sliced chicken and cook for 4–5 minutes until browned and fully cooked (internal temperature 165°F). Remove and set aside.
  5. In the same pan, sauté garlic for about 30 seconds until fragrant.
  6. Add bell pepper and broccoli; stir-fry for 2–3 minutes until slightly tender but still crisp.
  7. Push vegetables to one side and crack eggs into the empty space. Scramble until just set.
  8. Return cooked chicken to the pan.
  9. Add drained noodles and pour sauce over the mixture. Toss well to coat evenly and heat through.
  10. Stir in Thai basil and cook for 1 minute until wilted.
  11. Garnish with sliced green onions and serve immediately.

Notes

  • Adjust chili paste to control spice level.
  • Use a wok for best high-heat stir-fry results.
  • Cook noodles slightly under al dente to prevent overcooking.
  • Substitute shrimp, beef, or tofu for variation.
  • Do not freeze, as noodle texture may change.
  • Add a squeeze of lime juice before serving for extra brightness.

Nutrition

Find it online: https://thefamilycooking.com/drunken-noodles/