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Drunken Noodles Recipe

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★★★★★

5 from 102 reviews

Authentic Thai Drunken Noodles, also known as Pad Kee Mao, feature wide rice noodles stir-fried with tender chicken, fragrant holy basil, spicy Thai chilies, and vibrant baby bok choy. This dish balances savory, spicy, and slightly sweet flavors, finished with a smoky char from high-heat stir-frying, making it a perfect bold-flavored meal.

Ingredients

Scale

Proteins and Marinade

  • 250 grams chicken thighs or chicken breast, thinly sliced against the grain
  • 1 teaspoon soy sauce (for marinating chicken)

Main Ingredients

  • 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

Sauce

  • 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

Instructions

  1. Marinate Chicken: Cut the chicken into thin strips against the grain. Add 1 teaspoon soy sauce and mix well. Let the chicken marinate for 15-20 minutes while preparing other ingredients.
  2. Prepare Noodles: Soak dried rice noodles in hot water until fully submerged, cover, and let soak for 15-20 minutes to soften without overcooking. Drain and set aside.
  3. Prepare Vegetables and Herbs: Clean and cut baby bok choy, pluck holy basil leaves, slice onion, separate and slice the white and green parts of the green onion.
  4. Make Sauce: In a small bowl, combine 3 teaspoons soy sauce, 1.5 teaspoons dark soy sauce, 2 teaspoons oyster sauce, 1 tablespoon plus 1 teaspoon fish sauce, 2 teaspoons brown sugar, a pinch of ground white pepper, and 1/4 cup chicken stock or water. Stir well to mix.
  5. Cook Chicken: Heat 2 tablespoons oil in a large wok or skillet over high heat. Once oil is hot, add the marinated chicken strips. Sear without stirring for 2 minutes, flip and sear for another 1 minute until about 90% cooked. Remove chicken and keep covered aside.
  6. Sauté Aromatics: Clean the wok if necessary and heat remaining 1 tablespoon oil. Add sliced onion and sauté for 30 seconds. Add white part of green onion, minced garlic, and sliced Thai red chili peppers, sauté for an additional 30 seconds to 1 minute until fragrant.
  7. Cook Vegetables: Add baby bok choy to the wok and stir-fry for about 30 seconds on medium-high heat.
  8. Add Noodles and Chicken: Add drained rice noodles, cooked chicken (including juices), holy basil leaves, and green onion tops to the wok. Pour the sauce around the edges of the pan.
  9. Stir-Fry and Finish: Toss everything vigorously over high heat for about 2 minutes, scraping the bottom to prevent sticking, until noodles are well coated in sauce and slightly charred for that authentic smoky flavor.
  10. Serve: Serve the drunken noodles hot, garnished with additional green onion tops if desired.

Notes

  • Soaking rice noodles in hot water instead of boiling prevents overcooking and maintains a chewy texture.
  • Adjust the number of Thai red chili peppers to control spiciness.
  • Using chicken stock in the sauce enhances depth of flavor but water can be substituted.
  • The smoky charred flavor is key to the authentic street-style drunken noodles; don’t skip high-heat tossing at the end.
  • If holy basil is unavailable, Thai basil can be used as an alternative, though the flavor differs slightly.

Keywords: Drunken noodles, Pad Kee Mao, Thai stir-fried noodles, chicken noodles, spicy Thai recipe, holy basil noodles

Find it online: https://lieblingsmahlzeit.com/drunken-noodles-recipe/