Pad Kee Mao (Drunken Noodles)

low angle shot of pad kee mao or drunken noodles on a plate.

5 from 3 votes

Pad Kee Mao, or Drunken Noodles, is popular street food in Thailand. These noodles are a great accompaniment to cold beer and they are also a great cure for hangovers after a night drinking too many cold beers with friends. So it's not too hard to see where the name comes from, right? This Drunken Noodles recipe is so delicious and it can be made fast, in less than 30 minutes.

Course Main Dish Recipes

Cuisine Thai

Keyword asian noodles, noodles, thai noodles

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 200kcal

Author Robin Donovan

Ingredients

For the sauce

1 tablespoon oyster sauce
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon Thai fish sauce
1 teaspoon freshly ground black pepper
1 tablespoon palm sugar or brown brown sugar
¼ cup water

For the chicken

7 ounces flat rice noodles or rice stick noodles
2 tablespoon oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 onion chopped
¾ pound skinless boneless chicken thighs cut into thin strips
1 green bell pepper cut into strips
1 yellow or red bell pepper cut into strips
2 green chilies serrano or jalapeno, finely chopped
1 cup julienned Thai basil

Instructions

Cook the rice noodles according to package instructions and drain.
In a bowl, combine the oyster sauce, light soy sauce, dark soy sauce, fish sauce, pepper, sugar, and water.
Heat a large skillet over a high heat and add the oil to the hot pan. Add the garlic and ginger and cook, stirring, for about 10 seconds, until the garlic is fragrant.
Add the onions and cook, stirring, for a 2 minutes, until they begin to soften.
Add the chicken and cook, stirring frequently, until the chicken is cooked through, about 3 minutes. Add the chile peppers and sliced bell peppers and cook, stirring, for 1 minute.
Add the noodles, basil, and the sauce mixture. Stir gently to combine and let cook for 1 to 2 minutes, until the noodles are heated through and have absorbed some of the sauce.
Remove from the heat and serve immediately.

NOTES:

You can store the leftover Pad Kee Mao in an airtight container in the refrigerator for up to 3 days.
If you don’t have wide noodles, you can substitute thin ones.
If you like extra spice, add a bit of chile paste or some crushed red chile peppers along with the sauce mixture.
You can substitute regular soy sauce for both the light soy sauce and dark soy sauce.
You can substitute regular sweet basil for the Thai basil.

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