Name: Drunken Noodles Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Thai
Ingredients: 250 grams chicken thighs or chicken breast, thinly sliced against the grain; 1 teaspoon soy sauce (for marinating chicken); 250 grams medium wide rice noodles (dried); 3 tablespoons vegetable or canola oil (divided); 1 tablespoon minced garlic; 1/2 onion, sliced; 2-3 Thai red chili peppers; 4-5 baby bok choy, cleaned and cut; 1 cup holy basil leaves, plucked; 1 green onion, white and green parts separated and sliced; 3 teaspoons soy sauce; 1.5 teaspoons dark soy sauce; 2 teaspoons oyster sauce; 1 tablespoon + 1 teaspoon fish sauce; 2 teaspoons brown sugar; Pinch of ground white pepper; 1/4 cup chicken stock or water

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Introduction

Drunken noodles, or Pad Kee Mao, is a popular Thai stir-fried noodle dish known for its bold flavors and satisfying heat. This recipe combines tender chicken, fresh vegetables, and fragrant holy basil with wide rice noodles for a deliciously smoky and spicy meal.

The image shows a black wok filled with a stir-fried noodle dish. The dish has wide, flat brown noodles glistening with sauce as the main layer, mixed with chunks of cooked chicken that are golden brown. There are several pieces of green vegetables including leafy greens and green onion stalks scattered throughout. Two whole red chili peppers are placed on top, with one cut open to show the seeds inside. A wooden spatula rests partly inside the wok, touching the noodles. Fresh green basil leaves are placed on the white marbled surface near the wok, which contrasts with the dark skillet. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 grams medium wide rice noodles (dried)
250 grams chicken thighs or chicken breast
1 teaspoon soy sauce
3 tablespoons vegetable or canola oil (divided)
1 tablespoon minced garlic
1/2 onion (sliced)
2-3 Thai red chili peppers
4-5 Baby bok choy
1 cup Holy basil
1 Green Onion (white and green parts separated)
3 teaspoons soy sauce
1.5 teaspoons dark soy sauce
2 teaspoons oyster sauce
1 tablespoon + 1 teaspoon fish sauce
2 teaspoons brown sugar
Pinch ground white pepper
1/4 cup chicken stock or water

Instructions

Step 1: Cut the chicken against the grain into thin strips. Toss with 1 teaspoon soy sauce and let it rest for 15-20 minutes while preparing other ingredients.
Step 2: Prepare the rice noodles according to package instructions. To avoid overcooking, soak them in hot water, fully submerged and covered, for 15-20 minutes. Drain and set aside.
Step 3: Clean and chop the baby bok choy. Pluck the holy basil leaves from stems.
Step 4: Combine 3 teaspoons soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, white pepper, and chicken stock or water in a bowl to make the sauce.
Step 5: Heat 2 tablespoons oil in a large wok or skillet over high heat. Add the marinated chicken and sear without stirring for 2 minutes. Flip and cook for 1 more minute until about 90% done. Remove chicken and keep covered.
Step 6: Clean the wok if needed and heat the remaining oil. Sauté the sliced onion for about 30 seconds. Add the white parts of green onion, minced garlic, and Thai red chili peppers. Cook for 30 seconds to 1 minute until fragrant.
Step 7: Stir-fry the baby bok choy for 30 seconds over medium-high heat. Then add the noodles, cooked chicken with juices, holy basil, and green onion. Pour the sauce around the edges.
Step 8: Toss everything on high heat, stirring constantly to coat the noodles with sauce. Continue stir-frying for about 2 minutes, scraping the pan bottom to prevent sticking and achieve a slight char.
Step 9: Serve hot, garnished with extra green onion on top.

Tips & Variations

For extra smoky flavor, use a very hot wok and toss noodles quickly without overcrowding the pan.
Substitute chicken with shrimp, tofu, or beef for different protein options.
Adjust chili peppers to your spice preference or remove them for a milder version.
If holy basil is unavailable, substitute with Thai basil or sweet basil.

Storage

Store leftover drunken noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to retain texture, adding a splash of water or stock if needed to loosen the sauce.

How to Serve

A close-up of a plate of stir-fried wide rice noodles with chicken, showing thick, glossy brown noodles mixed with pieces of golden-brown cooked chicken, bright green leafy vegetables, and long green strips, along with some whole red chili peppers on top. The noodles are shiny and coated with sauce, layering over the chicken and greens, all served on a white round plate with wooden chopsticks placed beside it on a white marbled surface. Another bowl of the same dish is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice noodles instead of dried?

Yes, fresh wide rice noodles work well and save time. Just stir-fry them directly, reducing soaking time or skipping it if they are already soft.

What if I can’t find holy basil?

You can substitute holy basil with Thai basil, sweet basil, or even fresh cilantro, though the flavor will be slightly different. Holy basil adds a unique peppery aroma essential to authentic drunken noodles.