Pad Kee Mao (Drunken Noodles)
Traditional dish · Thai
A classic and fiery Thai stir-fried noodle dish, known for its bold flavors and aromatic basil. Traditionally made with wide rice noodles, this version captures the authentic taste with a balance of savory, spicy, and slightly sweet notes.
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Ingredients
- Wide rice noodles1 pound
- Chicken breast or thigh1 pound, thinly sliced
- Garlic4 cloves, minced
- Thai chilies3-5, or to taste, thinly sliced
- Red bell pepper1, sliced
- Green beans1 cup, trimmed
- Thai basil leaves2 cups, packed
- Soy sauce3 tablespoons
- Oyster sauce2 tablespoons
- Dark soy sauce1 tablespoon
- Fish sauce1 tablespoon
- Sugar1 teaspoon
- Vegetable oil2 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Cook rice noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
- 2
In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar, and a pinch of black pepper. Set aside.
- 3
Heat vegetable oil in a large wok or skillet over high heat. Add minced garlic and sliced Thai chilies, stir-fry until fragrant (about 30 seconds).
- 4
Add the sliced chicken and stir-fry until it's almost cooked through. Add red bell pepper and green beans, stir-fry for another 2-3 minutes until vegetables are tender-crisp.
- 5
Add the cooked rice noodles to the wok. Pour the prepared sauce over the noodles and stir-fry vigorously to coat everything evenly. Cook for 2-3 minutes until noodles are heated through and slightly softened.
- 6
Toss in the Thai basil leaves and stir-fry for another 30 seconds until the basil is just wilted.
- 7
Taste and adjust seasoning with salt and pepper if needed. Serve immediately.
