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Easy pad kee mao (Thai-style drunken noodles)

Based on 13 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

“A really simple noodle stir-fry, these Thai-style drunken noodles (the origin of the name is highly debated) are a super easy, approachable foray into cooking Thai-ish food at home. This can be made vegetarian by swapping in strips of tofu, or you could use pork instead of chicken. The Thai basil really brings to flavors of the dish together, so use plenty of it! If you can’t find it, regular basil will do in a pinch, but I encourage you to seek out the subtly anise-flavored, purple-stemmed Thai basil.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g broad rice noodles
200 g chicken breasts
1 red bell pepper
2 cloves garlic
2 Thai chilis
2 stalks scallions
3 tbsp oyster sauce
1½ tbsp soy sauce
1½ tbsp sweet soy sauce
1 tbsp water
2 tsp fish sauce
15 g Thai basil
vegetable oil
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot
  • colander
  • bowl
  • wok
  • tongs

How-To Videos

How to prepare a chili

How to cut a bell pepper

How to cut green onions

Nutrition per serving

Cal
485
Protein
18 g
Fat
5 g
Carb
86 g

  • Step 1/5

    • 200 g chicken breasts
    • 1 red bell pepper
    • 2 cloves garlic
    • 2 Thai chilis
    • 2 stalks scallions
    • cutting board
    • knife

    Slice chicken breast into thin strips. Core and thinly slice bell pepper. Peel and mince garlic. Thinly slice chilis and scallions.

  • Step 2/5

    • 200 g broad rice noodles
    • pot
    • colander

    Bring a large pot of water to boil. Add noodles and cook according to package instructions. Drain, rinse, and set aside.

  • Step 3/5

    • 3 tbsp oyster sauce
    • 1½ tbsp soy sauce
    • 1½ tbsp sweet soy sauce
    • 1 tbsp water
    • bowl

    Mix oyster sauce, soy sauce, sweet soy sauce, and water in a small bowl. Set aside.

  • Step 4/5

    • 2 tsp fish sauce
    • vegetable oil
    • wok
    • tongs

    Heat some vegetable oil in a wok over medium-high heat. Add garlic and chilis and stir-fry for approx. 10 sec. Add chicken and fish sauce and stir-fry until chicken is cooked through, approx. 3 min.

  • Step 5/5

    • 15 g Thai basil

    Add scallions, bell pepper, noodles, and sauce to the wok. Cook, tossing constantly, until the noodles are coated in the sauce, approx. 1 min. Remove from heat, add basil, and toss to combine. Serve immediately and enjoy!

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