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Drunken Noodles

Drunken noodles
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Drunken Noodles, or Pad Kee Mao, is a flavorful Thai dish that brings the vibrant tastes of Thailand right to your kitchen. This quick and easy recipe features tender chicken, fresh vegetables, and aromatic herbs all stir-fried together to create a delightful meal ready in just 35 minutes. Perfect for busy weeknights or casual gatherings, the versatility of Drunken Noodles allows you to customize the ingredients based on your preferences while enjoying an explosion of umami flavor from the rich sauce. Whether you’re serving it up for family or friends, these noodles are sure to impress!

Ingredients

Scale
  • 250 grams medium wide rice noodles (dried)
  • 250 grams chicken thighs or breast
  • 1 teaspoon soy sauce
  • 3 tablespoons vegetable or canola oil (divided)
  • 1 tablespoon minced garlic
  • 1/2 onion (sliced)
  • 2–3 Thai red chili peppers
  • 4–5 baby bok choy
  • 1 cup holy basil
  • 1 green onion (white and green parts separate)
  • 3 teaspoons soy sauce
  • 1.5 teaspoons dark soy sauce
  • 2 teaspoons oyster sauce
  • 1 tablespoon + 1 teaspoon fish sauce
  • 2 teaspoons brown sugar
  • Pinch ground white pepper
  • 1/4 cup chicken stock or water

Instructions

  1. Cut the chicken against the grain into thin strips. Add 1 teaspoon of soy sauce to the chicken, mix well, and let it rest for 15-20 minutes while you prepare the other ingredients.
  2. Prepare rice noodles according to package instructions. To avoid overcooking, cover them with hot water until fully submerged. Let them soak for 15-20 minutes before draining.
  3. Clean and cut baby bok choy. Clean and pluck basil leaves from their stems.
  4. In a bowl, mix all ingredients for the sauce thoroughly.
  5. Heat a large wok or skillet with 2 tablespoons of oil. Once hot, add marinated chicken. Sear for about 2 minutes on high heat without stirring. Flip and sear again for one more minute until almost cooked through. Remove from pan and cover to keep warm.
  6. Clean any bits of chicken stuck to the skillet if necessary. Heat remaining oil in the wok. Sauté sliced onion for about 30 seconds before adding white parts of green onion, minced garlic, and red chili (if using). Sauté for another 30 seconds to 1 minute.
  7. Add bok choy to the pan and stir-fry on medium-high heat for about 30 seconds. Then incorporate drained rice noodles along with cooked chicken juices, Thai basil, and green onion. Pour sauce around edges of pan.
  8. Toss all ingredients over high heat until noodles are well coated with sauce. Stir fry for about 2 minutes while scraping bottom of pan to avoid sticking.
  9. Serve hot garnished with additional green onion on top.

Nutrition

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