Chicken Drunken Noodles Recipe (Pad Kee Mao)
Make these quick, easy Thai Chicken Drunken Noodles (Pad Kee Mao) in under 30 minutes for a delicious Asian dinner. Customize the recipe to make these vegetarian or with any other meat of your choice.
Servings: 4 people
Equipment
- Wok
Ingredients
To Marinate The Chicken
- 10 ounces skinless boneless chicken thighs 300 g, cut into ¼ inch pieces
- 1 teaspoon fish sauce
- ½ teaspoon black pepper powder
- ½ teaspoon salt
- ½ teaspoon minced garlic
For The Drunken Noodle Sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons light soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons oyster sauce
- 2 teaspoons honey
- ¼ teaspoon black pepper powder
For The Noodles
- 8 ounces dried rice noodles 225 g, flat and wide noodles are preferred
For The Stir Fry
- 4 tablespoons oil
- 2 tablespoons finely chopped garlic
- 2-3 Thai bird's eye chilies finely chopped
- ¼ cup thinly sliced onions
- 4-5 baby corn cut into quarters lengthwise
- 1 cup baby spinach
- ½ cup chopped green onions 2-inch pieces
- 1 cup Thai holy basil loosely packed
For The Topping
- 1 tablespoon crushed roasted peanuts
- 1 bird's eye chili sliced
- 2-3 Thai basil leaves
Instructions
Marinate The Chicken
- Mix chicken, fish sauce, black pepper powder, salt, and garlic in a bowl.
- Set aside.
Make Drunken Noodle Sauce
- In a bowl or measuring cup, mix dark soy sauce, light soy sauce, fish sauce, oyster sauce, honey, and ground black pepper.
- Notes: You can use 4 teaspoon of all-purpose soy sauce instead of the dark and light soy sauce.
Cook The Noodles
- Cook noodles according to package directions.
- Drain and set aside.
Stir Fry The Noodles
- Before beginning to stir fry this dish, have all the ingredients ready. Once you begin stir-frying, cooking must be done quickly, on high heat.
- Heat oil in a wok over high heat.
- Once the oil is hot, add chicken pieces and fry until nicely browned.
- Remove them on a plate.
- To the same oil, add garlic, chilies, onions, baby corn, baby spinach, spring onion greens, and Thai holy basil, and saute for 2-3 minutes.
- Add the drunken noodle sauce, cooked noodles, and chicken, and mix everything well.
- You might see a little liquid at the bottom, but the noodles will absorb it in a few minutes. The noodles will also get darker in color.
- Transfer the noodles to a serving bowl and top with crushed peanuts, sliced chilies, and Thai basil. Serve hot.
Video
Notes
My recipe will yield mildly spiced noodles, but if you want them even milder, feel free to reduce the chilies you use.
Nutrition
Calories: 360kcal | Carbohydrates: 58g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 1492mg | Potassium: 404mg | Fiber: 3g | Sugar: 5g | Vitamin A: 886IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 2mg
