Description
Drunken noodles, or Pad Kee Mao, is a vibrant Thai dish that combines wide rice noodles with a flavorful medley of chicken, fresh vegetables, and aromatic herbs. This quick stir-fry captures the essence of Thai street food, delivering a delightful explosion of flavor with every bite. Perfect for weeknight dinners or casual gatherings, this recipe allows you to customize the heat and protein to suit your taste. Plus, it all comes together in one pan, making cleanup a breeze. Experience the umami goodness and make this irresistible dish tonight!
Ingredients
Scale
- 250 grams medium wide rice noodles (dried)
- 250 grams chicken thighs or chicken breast
- 3 tablespoons vegetable or canola oil
- 1 tablespoon minced garlic
- 2–3 Thai red chili peppers
- 4–5 Baby bok choy
- 1 cup Holy basil
- 1 teaspoon soy sauce
- 3 teaspoons soy sauce
- 1.5 teaspoon 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
- Marinate sliced chicken in soy sauce for 15-20 minutes.
- Soak rice noodles in hot water for 15–20 minutes; drain.
- Prepare vegetables: slice onion and bok choy; pluck basil leaves.
- Mix sauce ingredients in a bowl.
- Heat oil in a wok; sear marinated chicken for about 3 minutes until almost cooked through; remove from pan.
- Sauté onion, garlic, and chili in remaining oil for about 1 minute.
- Stir-fry bok choy briefly before adding drained noodles, chicken, basil, and green onion.
- Pour sauce around edges; toss everything until well coated and heated through (about 2 minutes).
- Serve hot with extra green onion as garnish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 490
- Sugar: 3g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg