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Pad Kee Mao
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4.60 from 5 votes

Thai Drunken Noodles Recipe (Pad Kee Mao)

Spicy Thai rice noodles are stir cooked with veggies and chicken in a wok or pan. This dish is a quick 20-minute weeknight dinner meal for all heat loving home cooks.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Asian, Thai
Servings: 3 servings
Calories: 529kcal
Author: Helene Dsouza

Equipment

Ingredients

For the Stir Fry Sauce

Other Ingredients

  • 2-4 Chili Peppers *see Notes
  • 8.8 Ounces Rice Noodles *see Notes
  • 2 Tablespoon Oil
  • 1 Onion sliced
  • 1 Inch Ginger Fresh grated or finely chopped
  • 2-3 Garlic Cloves chopped
  • 8 Baby Corn optional
  • ½ Bell Pepper red preferably, sliced
  • 1 cup Chicken Boneless cut into strips, breast, or thighs
  • ½ Teaspoon Black Pepper Ground
  • 24 Leaves Holy Basil Fresh or Thai Basil
US - Metric

Instructions

  • Prepare stir-fry sauce. Mix sugar, soy sauce, and fish sauce. Keep aside.
    ½ Tablespoon Sugar, 2½ Tablespoon Soy Sauce, 1 Tablespoon Fish Sauce
  • Prepare chili pepper by taking off the stem and slice. Use gloves for hot chilies or take care when cutting so that you don't burn your skin or eyes.
    2-4 Chili Peppers
  • Prepare noodles as per package instructions and keep other ingredients ready to stand by.
    8.8 Ounces Rice Noodles
  • Heat up a large pan or wok with the oil. It should get super hot, but it shouldn't smoke.
    2 Tablespoon Oil
  • Add the onion slices to the pan and the finely chopped or grated ginger and garlic. Stir, cook for a minute over high heat.
    1 Onion, 1 Inch Ginger Fresh, 2-3 Garlic Cloves
  • Add baby corn and bell pepper slices to the pan and stir cook for a minute over high heat.
    8 Baby Corn, ½ Bell Pepper
  • Place chicken into the hot pan and cook on all sides over high heat for 2 minutes or so.
    1 cup Chicken Boneless
  • Season with black pepper and add the fresh holy basil or Thai basil to the pan.
    ½ Teaspoon Black Pepper Ground, 24 Leaves Holy Basil Fresh
  • Place noodles into the hot pan and pour stir-fry sauce over the noodles.
  • Stir cook noodles over high heat for a minute or so or until the drunken noodles look ready.
  • Serve hot and enjoy.

Video

Notes

  1. I use Thai Bird Eye Chili. Pick a spicy hot chili variety.
  2. Use flat rice noodles. I simply used pad thai noodles, which are not that broad, but if you can find broader flat rice noodles, use those instead.

Nutrition

Calories: 529kcal | Carbohydrates: 89g | Protein: 17g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 1128mg | Potassium: 520mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1209IU | Vitamin C: 75mg | Calcium: 38mg | Iron: 2mg