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Delicious spicy drunken noodles (Pad Kee Mao) with Thai basil and chili, served in a bowl with lime wedges.
Alyssa

Irresistible Spicy Drunken Noodles (Pad Kee Mao) – A Quick & Easy Recipe

Enjoy authentic spicy drunken noodles in just 30 minutes. Quick, delicious, and customizable for any taste!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: Asian
Calories: 600
Ingredients Method

Ingredients
  

Creating authentic Pad Kee Mao requires a selection of key ingredients that contribute to its unique flavor profile. Here's what you'll need:
  • Wide Rice Noodles: Essential for the dish these noodles offer a chewy texture that holds up well during stir-frying. Fresh thick rice noodles are preferred, but dried wide rice noodles can be used as an alternative.
  • Thai Basil: This aromatic herb adds a distinct flavor that elevates the dish. If Thai basil is hard to find you can substitute it with sweet basil, though the taste will differ slightly.
  • Oyster Sauce and Soy Sauce: These sauces provide the savory depth and umami flavor that Pad Kee Mao is known for. Light soy sauce dark soy sauce, and fish sauce also play important roles in achieving the perfect balance.
  • Chili Peppers: Fresh Thai chili peppers give the dish its signature heat. Adjust the quantity based on your spice tolerance.
  • Vegetables: Traditional choices include Chinese broccoli and baby corn but you can add other vegetables like bell peppers or spinach for added nutrition and flavor.
  • Protein: While chicken is commonly used feel free to incorporate shrimp, beef, or tofu for a vegetarian option.
  • When sourcing these ingredients visit an Asian grocery store for the best selection. However, if you can't find some items, don't hesitate to explore alternatives that suit your taste.

Method
 

  1. Prepare the Sauce: In a small bowl, combine 2 tablespoons of oyster sauce, 2 teaspoons of light soy sauce, 2 teaspoons of dark soy sauce, 1/2 teaspoon of fish sauce, and 1 tablespoon of brown sugar. Stir well and set aside.
  2. Marinate the Protein: If using chicken, slice 6 oz of chicken thigh and combine it with 1/4 teaspoon of dark soy sauce in a medium-sized bowl. Toss to coat and set aside.
  3. Prepare Garlic and Chili: Use a mortar and pestle or a small food processor to pulverize 4 cloves of garlic and 3 to 5 fresh Thai chili peppers until finely ground.
  4. Prepare the Noodles: If using fresh rice noodle sheets, slice them into 1-inch thick strips. If using dried rice noodles, rehydrate or boil them according to the package instructions.
  5. Heat the Oil: In a large nonstick pan over medium-high heat, add 1 tablespoon of canola oil (or peanut oil) and heat until hot.
  6. Stir-Fry Aromatics: Add the ground garlic and chili mixture and stir-fry for 30 seconds or until fragrant.
  7. Cook the Protein: Spread the marinated chicken in the pan without overlapping. Cook undisturbed until the bottom is lightly browned and the top is pink. Flip the chicken and stir-fry until cooked through.
  8. Add Vegetables: Toss in 4 stalks of sliced Chinese broccoli and 1/2 cup of baby corn (or preferred veggies). Stir until the chicken is no longer pink.
  9. Combine Noodles and Sauce: Add the noodles to the pan and pour in the prepared sauce. Use tongs to toss everything together until the noodles absorb the sauce and begin to crackle.
  10. Add Basil: Remove the pan from heat and stir in 1/2 cup of packed basil until just wilted. Serve hot!