Easy Recipes Thai Drunken Noodles (Pad Kee Mao)
Bring bold Thai street food flavors to your table with this easy recipe for Drunken Noodles—packed with veggies, fresh basil, and fiery sauce.
Servings: 2 servings
Ingredients
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 Thai bird’s eye chilies, finely chopped (or 1 teaspoon chili flakes)
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup baby corn, halved
- 1/2 cup carrots, thinly sliced
- 1/2 pound chicken breast or tofu, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1/4 cup water
- 1 cup Thai basil leaves
Instructions
- Soak or boil the rice noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add minced garlic and chilies; stir-fry until fragrant, about 30 seconds.
- Add onion, bell pepper, broccoli, baby corn, and carrots. Stir-fry for 2-3 minutes.
- Push veggies to the side and add chicken or tofu. Cook until fully cooked through.
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and water.
- Pour sauce into the wok and mix everything together.
- Add the noodles and toss to coat in the sauce evenly.
- Turn off the heat and fold in Thai basil leaves until wilted.
- Serve hot and enjoy immediately.