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Spicy Thai Drunken Noodles (Pad Kee Mao)

Authentic, fiery Thai stir-fried noodles with chicken, holy basil, and chilies. A savory, caramelized street food classic ready in 30 minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Stir Fry
  • 1 lb wide fresh rice noodles separated
  • 1 cup chicken breast thinly sliced
  • 2 cups Chinese broccoli (Gai Lan) chopped
  • 1 cup holy basil leaves packed
  • 4 cloves garlic minced
  • 4 qty Thai bird's eye chilies smashed or sliced
  • 3 tbsp vegetable oil divided
Sauce
  • 2 tbsp oyster sauce
  • 1.5 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp fish sauce
  • 1.5 tsp sugar brown or palm
  • 1 tbsp water

Equipment

  • Wok or large skillet
  • Chef's knife
  • Cutting board
  • Small mixing bowl

Method
 

  1. Whisk together oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, and water in a small bowl.
  2. If using fresh noodles, microwave briefly to soften and gently separate layers. If dry, soak until pliable.
  3. Heat 1 tbsp oil in a wok over high heat. Sear chicken until browned and cooked through. Remove and set aside.
  4. Add remaining oil to the wok. Fry garlic and chilies for 10 seconds until fragrant. Add Chinese broccoli stems and cook for 30 seconds.
  5. Add noodles and sauce. Toss quickly to coat. Let noodles sit undisturbed for 20 seconds to char slightly.
  6. Return chicken and leafy greens to the pan. Toss to combine.
  7. Turn off heat. Fold in holy basil leaves immediately, allowing them to wilt from residual heat.
  8. Serve hot immediately, optionally garnished with extra chili vinegar.

Notes

The key to this dish is high heat. Ensure your pan is very hot before starting. If you can't find Holy Basil, Thai sweet basil is a good substitute.