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Easy Drunken Noodles

Easy Drunken Noodles (Pad Kee Mao)

Drunken Noodles (aka Pad Kee Mao) is a popular Thai street food that's high on the umami meter. It comes together fast, making it ideal for a weeknight meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian / Thai
Calories: 228
Ingredients Equipment Method Video Notes

Ingredients
  

  • 250 grams medium wide rice noodles dried
  • 250 grams chicken thighs or chicken breast
  • 1 teaspoon soy sauce for marinade
  • 3 tablespoons vegetable or canola oil divided
  • 1 tablespoon minced garlic
  • ½ onion sliced
  • 2-3 Thai red chili peppers
  • 4-5 Baby bok choy
  • 1 cup Holy basil
  • 1 Green Onion white and green parts separate
  • 250 grams medium wide rice noodles dried
  • 250 grams chicken thighs or chicken breast
  • 1 teaspoon soy sauce for marinade
  • 3 tablespoons vegetable or canola oil divided
  • 1 tablespoon minced garlic
  • ½ onion sliced
  • 2-3 Thai red chili peppers
  • 4-5 Baby bok choy
  • 1 cup Holy basil
  • 1 Green Onion white and green parts separate
  • For Stir Fry Sauce:
  • 3 teaspoons soy sauce
  • 1.5 teaspoon dark soy sauce
  • 2 teaspoons oyster sauce
  • 1 tablespoon + 1 teaspoon fish sauce
  • 2 teaspoons brown sugar
  • Pinch ground white pepper
  • ¼ cup chicken stock or water

Equipment

  • Wok or Large Skillet,
  • Mixing Bowls
  • Tongs

Method
 

  1. Cut chicken against the grain into thin strips. Mix with 1 teaspoon soy sauce and rest for 15-20 minutes.
  2. Soak rice noodles in hot water for 15-20 minutes until submerged and pliable. Drain and set aside.
  3. Clean and cut bok choy; pluck basil leaves.
  4. Whisk together soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, white pepper, and chicken stock in a small bowl.
  5. Heat 2 tablespoons oil in a large wok over high heat. Sear chicken for 2 minutes, flip, sear 1 minute. Remove and set aside.
  6. Heat remaining 1 tablespoon oil. Sauté sliced onion, white green onion parts, garlic, and red chilies for 30-60 seconds.
  7. Add bok choy and stir-fry for 30 seconds.
  8. Add drained noodles, cooked chicken (with juices), basil, and green onion tops.
  9. Pour sauce around edges of the pan. Toss on high heat for 2 minutes until sauce coats noodles and slight char appears.
  10. Serve hot garnished with extra green onion.

Video

Notes

Use Holy Basil for authentic flavor. Soak noodles instead of boiling to prevent mushiness.