Description
Drunken Noodles (Pad Kee Mao) is a vibrant and aromatic Thai stir-fry that brings the lively flavors of Thailand to your dinner table. This quick and easy dish features wide rice noodles tossed with tender chicken, colorful vegetables, and fragrant Thai basil, all enveloped in a savory-sweet sauce with a hint of spice. Perfect for busy weeknights or special occasions, Drunken Noodles are sure to impress with their bold flavors and customizable ingredients. In just 35 minutes, you can serve up a delectable meal that’s not only satisfying but also great for leftovers.
Ingredients
Scale
- 8 ounces wide rice noodles
- 1 pound boneless skinless chicken thighs
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 4 cloves garlic
- 2–3 Thai red chilies
- Fresh vegetables like bell pepper, broccoli, and carrots
- Fresh Thai basil leaves
Instructions
- Soak the rice noodles in warm water for 15–20 minutes until softened; drain.
- Whisk together the oyster sauce, soy sauces, fish sauce, brown sugar, lime juice, and water in a bowl.
- Heat vegetable oil in a wok over medium-high heat; stir-fry minced garlic and chilies for about 30 seconds.
- Add chicken pieces; stir-fry until cooked through (5–6 minutes).
- Toss in sliced onion, bell pepper, broccoli, and carrot; stir-fry until crisp-tender (3–4 minutes).
- Add soaked noodles and prepared sauce; mix well and cook until heated through (2–3 minutes).
- Stir in green onions and Thai basil; serve hot with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 586
- Sugar: 11g
- Sodium: 1090mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 100mg