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Delicious plate of Drunken Noodles (Pad Kee Mao) garnished with fresh herbs
Redondo

Delicious Drunken Noodles Recipe (Pad Kee Mao)

Enjoy a quick and flavorful Drunken Noodles Recipe (Pad Kee Mao) that transforms your dinner routine. It's perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons oyster sauce
  • 1.5 tablespoons light soy sauce
  • 1.5 tablespoons dark soy sauce
  • 1-2 teaspoons sriracha, to taste
  • 1 teaspoon sugar, or to taste
  • 1 teaspoon garlic, minced
  • 1 tablespoon peanut oil or neutral oil
  • 2-3 bird’s eye chilies, chopped
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces chicken breast, chopped
  • 1 tablespoon fish sauce
  • 8 ounces dried rice noodles
  • 1 cup green onion, chopped
  • fresh Thai basil leaves
  • extra spicy peppers and red chili flakes, for garnish

Method
 

  1. For the sauce: Whisk together oyster sauce, light soy sauce, dark soy sauce, sriracha, sugar, and garlic in a small bowl. Set aside.
  2. Heat peanut oil in a wok or large pan over high heat. Add chilies and onion; cook 2–3 minutes to soften.
  3. Add garlic, chicken, and fish sauce; stir to coat and cook 2–3 minutes until chicken is mostly cooked.
  4. Boil rice noodles 2–3 minutes or per package until just softened.
  5. Drain noodles and add to the wok.
  6. Pour in reserved sauce and add chopped green onion; toss and cook 1–2 minutes to thicken and coat.
  7. Remove from heat, stir in Thai basil, garnish with extra spicy peppers or red chili flakes, and serve.

Notes

Easily customizable with different proteins and vegetables, this dish brings the taste of Thailand to your home.