Thai Drunken Noodles Recipe
Thai Drunken Noodles (Pad Kee Mao): Chewy rice noodles stir-fried in a savory sauce with tender chicken, fresh vegetables, and aromatic holy basil, bursting with intense spicy flavors! Ready in just 30 minutes.
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Servings: 4 servings
Ingredients
- 3 skinless boneless chicken thighs thinly sliced
- 19 oz fresh rice noodles refer to Notes for dried rice noodles
- 2 cups Chinese broccoli Gai-Lan, chopped into 2-inch pieces, stalks trimmed
- 1 cup Holy basil or substitute with Thai basil or Italian basil
- ½ cup julienned carrots
- 2 large red chili peppers chopped
- 6 garlic cloves
- 2 tablespoons vegetable oil or any neutral oil
Stir Fry Sauce:
- 2 tablespoons dark soy sauce
- 1 tablespoon regular soy sauce
- 1.5 tablespoons oyster sauce or vegetarian stir fry sauce
- 1 tablespoon white vinegar or rice vinegar
- 1 tablespoon fish sauce
- 2.5 teaspoons white granulated sugar or substitute with brown sugar, palm sugar, or cane sugar
Instructions
- Start by mixing all the ingredients for the stir fry sauce in a small bowl and set it aside.
- Using a mortar and pestle or a food processor, grind the garlic and chopped red chili into a coarse paste. Put this mixture aside for later use.
- For fresh rice noodles, either microwave or steam them for 2-3 minutes until they are warm and can be easily separated. Split each rice noodle roll vertically into halves using your hands or clean scissors, making them easier to eat. If using fresh noodle sheets, slice them into 1-inch wide strands. (Refer to the Notes section for using dried rice noodles).
- Heat a wok or a large skillet over medium-high heat and add 1 tablespoon of oil. Once the oil is hot, add the sliced chicken thighs, spreading them apart quickly. Fry until the chicken is thoroughly cooked. Remove the chicken from the pan and set it aside.
- Lower the heat to medium and add the chili garlic paste and julienned carrots to the pan, cooking for 20-30 seconds. Move this mixture to the side of the pan.
- Raise the heat back to medium-high and pour the remaining oil into the empty space of the pan. Add the rice noodles and the prepared noodle sauce.
- Gently toss the noodles until they are evenly coated with the sauce. Allow the noodles to sit undisturbed in the pan for 30-45 seconds or longer to achieve a charred flavor.
- Add the Chinese broccoli and gently toss with the noodles. Cook until the greens have slightly softened.
- Finally, add the cooked chicken and holy basil. Gently mix everything together. Remove the pan from heat and enjoy your delicious Thai Drunken Noodles!
Notes
- If using dry rice noodles, follow the package directions for preparation.
- Alternatively, soak the noodles in lukewarm water for 30 minutes or in boiling water for 1 minute, until they are limp but still firm to the touch.
- After soaking, strain the noodles and gently separate them; cutting is not necessary.
- Use a kitchen scale to weigh the strained, rehydrated noodles to ensure the correct amount specified in the recipe is used.