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Street Style Thai Drunken Noodles Recipe
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Street Style Thai Drunken Noodles Recipe

This authentic Street Style Thai Drunken Noodles Recipe (Pad Kee Mao) features wide rice noodles stir-fried at high heat with Thai basil, vegetables, and your choice of protein in a perfectly balanced spicy-sweet sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce for color
  • 1 tablespoon brown sugar
  • 2 teaspoons rice vinegar
  • 8 ounces fresh wide rice noodles or dried, soaked until softened
  • 2 tablespoons vegetable or peanut oil
  • 4 cloves garlic minced
  • 2 to 3 Thai bird chilies thinly sliced with seeds
  • 8 ounces boneless chicken thighs or breast thinly sliced
  • 1/2 large onion sliced
  • 1 red bell pepper seeded and sliced
  • 1 cup broccoli florets small
  • 1 cup carrots julienned
  • 2 green onions cut into 2-inch pieces
  • 1 1/2 cups fresh Thai basil leaves packed
  • lime wedges for serving

Equipment

  • Wok or large skillet
  • Metal spatula or wok spatula
  • Small mixing bowl for sauce
  • Large bowl for noodle prep
  • Sharp knife and cutting board

Method
 

  1. If using fresh wide rice noodles, separate and rinse briefly under warm water. For dried noodles, soak in warm water for 25 to 30 minutes until softened but still firm. Drain well and toss with a teaspoon of oil.
  2. In a small bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, brown sugar, and rice vinegar. Stir until sugar dissolves. Set aside.
  3. Arrange all prepped ingredients near the stove in order of use: oil, garlic and chilies, chicken, onion, bell pepper, vegetables, noodles, sauce, green onions, and basil.
  4. Heat a wok or large skillet over highest heat for 2 minutes until smoking hot. Add oil and swirl to coat.
  5. Add minced garlic and sliced chilies, stirring constantly for 10 seconds until fragrant. Add sliced onion and stir-fry for 1 minute.
  6. Add chicken pieces in a single layer. Let sear for 30 seconds, then stir-fry for 2 to 3 minutes until cooked through and golden.
  7. Add bell pepper, broccoli, and carrots, tossing for 2 minutes until tender-crisp.
  8. Push everything to the sides of the wok. Add noodles to the center and pour sauce directly over them. Toss everything together for 1 to 2 minutes until noodles are evenly coated and heated through.
  9. Add green onions and toss for 30 seconds. Remove from heat and add Thai basil leaves. Toss for 20 to 30 seconds until just wilted.
  10. Serve immediately with lime wedges on the side.

Notes

  • Cook in single portions if your stove lacks high heat power
  • Use Thai holy basil (bai grapao) for most authentic flavor
  • Keep ingredients moving constantly to prevent burning
  • Dark soy sauce is essential for proper color
  • Slice chicken against the grain for tender pieces
  • Ensure good ventilation when cooking with chilies
  • Best served immediately while hot
  • Stores for 3 days refrigerated but texture changes