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Authentic Thai Drunken Noodles (Pad Kee Mao) with Chicken: Spicy Wok Tossed Noodles

thai drunken noodles recipe chicken - Tasty
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Make restaurant-quality spicy Thai Drunken Noodles (Pad Kee Mao) at home. This recipe uses chicken and focuses on achieving the signature savory, spicy, and aromatic flavor profile using wide rice noodles.

Ingredients

Scale
  • 1 pound wide, fresh or dried rice noodles (about 1/4 inch wide)
  • 1 pound boneless, skinless chicken breast or thighs, thinly sliced
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2–4 Thai chilies, sliced (adjust to your spice preference)
  • 1/2 cup sliced onion
  • 1 red bell pepper, sliced
  • 1 cup baby corn, halved
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup packed fresh Thai basil leaves (or holy basil if available)
  • 1/4 cup chicken broth
  • For the Pad Kee Mao Sauce:
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark sweet soy sauce (or regular soy sauce mixed with 1 teaspoon brown sugar)
  • 1 tablespoon light soy sauce or fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper

Instructions

  1. If using dried noodles, soak them in hot water according to package directions until pliable but still slightly firm (al dente). Drain immediately and toss with 1 teaspoon of oil to prevent sticking. If using fresh noodles, separate them gently.
  2. Prepare the sauce: In a small bowl, whisk together the oyster sauce, dark sweet soy sauce, light soy sauce or fish sauce, sugar, and white pepper. Set aside.
  3. Heat a wok or large skillet over high heat until it is smoking hot. Add 1 tablespoon of vegetable oil.
  4. Add the sliced chicken to the hot wok. Stir fry quickly until the chicken is cooked through, about 2-3 minutes. Remove the chicken from the wok and set aside.
  5. Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and sliced chilies. Stir fry for about 15 seconds until fragrant, being careful not to burn the garlic.
  6. Add the sliced onion, bell pepper, baby corn, and green beans. Stir fry for 2 minutes until the vegetables begin to soften slightly.
  7. Return the cooked chicken to the wok. Add the prepared Pad Kee Mao sauce and the chicken broth. Toss everything together quickly to coat.
  8. Add the prepared rice noodles to the wok. Toss continuously using tongs for 1-2 minutes, ensuring the noodles absorb the sauce and heat through. This quick, high-heat tossing helps create the smoky flavor.
  9. Remove the wok from the heat. Stir in the packed Thai basil leaves until they just begin to wilt.
  10. Serve your spicy Thai basil noodles immediately.

Notes

  • For the best flavor, use Thai basil; regular sweet basil is a less ideal substitute.
  • If you do not have a wok, use the largest, heaviest skillet you own and cook in batches if necessary to maintain high heat.
  • To increase the smoky flavor (wok hei) at home, let your wok get very hot before adding any oil or ingredients.

Nutrition

Find it online: https://delicerecipe.com/thai-drunken-noodles-recipe-chicken/