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A close-up shot of spicy Pad Kee Mao, with chopsticks lifting the glossy, sauce-coated rice noodles from a bowl.

Thai Drunken Noodles (Pad Kee Mao)

This Thai Drunken Noodles recipe (Pad Kee Mao) is the ultimate guide to making authentic, spicy, and savory stir-fried noodles at home in under 30 minutes. A perfect weeknight meal that's better than takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Thai
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz wide flat rice noodles fresh or dried
  • 1 lb boneless, skinless chicken breast thinly sliced
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce for color
  • 1 tsp sugar
  • 4-6 cloves garlic minced
  • 3-5 Thai chilies minced, adjust to taste
  • 1/2 yellow onion sliced
  • 1 red bell pepper sliced
  • 4 stalks Chinese broccoli (Gai Lan) stems and leaves separated
  • 2 cups fresh Thai holy basil leaves packed
  • 3 tbsp vegetable oil divided

Equipment

  • 1 Wok or Large Skillet
  • 2 Mixing Bowls

Instructions
 

  1. If using dried noodles, soak them in warm water until pliable, then drain. In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, dark soy sauce, and sugar. Set aside.
  2. Heat 1 tbsp of oil in a wok or large skillet over high heat until shimmering. Add the sliced chicken and cook until golden brown and cooked through. Remove from the wok and set aside.
  3. Add another tablespoon of oil to the wok. Add the minced garlic and Thai chilies and stir-fry for 30 seconds until fragrant.
  4. Add the sliced onion, bell pepper, and the stems of the Chinese broccoli. Stir-fry for 2-3 minutes until crisp-tender.
  5. Return the chicken to the wok. Add the drained noodles and pour the prepared sauce over everything. Toss gently for 1-2 minutes until the noodles are heated through and have absorbed the sauce.
  6. Turn off the heat. Add the Chinese broccoli leaves and the packed Thai basil leaves. Toss until the basil is just wilted. Serve immediately.

Notes

Mise en Place is Crucial: Have all ingredients chopped, measured, and ready before you start cooking. The stir-fry process moves very quickly.
Adjusting Spice: The heat comes from the Thai chilies. Use fewer for a milder dish or more if you love the heat.
Finding Thai Basil: Don't substitute with Italian basil. Look for Thai holy basil (or regular Thai basil as a close second) at Asian grocery stores for that authentic peppery flavor.
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