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Authentic Chicken Pad Kee Mao (Thai Drunken Noodles)

A close-up of a bowl filled with stir-fried Thai drunken noodles recipe chicken, wide dark noodles, red peppers, and basil.
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Make restaurant-quality Thai Drunken Noodles with chicken at home. This recipe delivers the classic spicy, savory, and smoky flavor of Pad Kee Mao using wide rice noodles and fresh basil.

Ingredients

Scale
  • 1 pound wide, fresh rice noodles (Sen Yai)
  • 1 pound boneless, skinless chicken breast or thighs, thinly sliced
  • 2 tablespoons vegetable oil, divided
  • 4 cloves garlic, minced
  • 4–8 Thai bird’s eye chilies, sliced (adjust to your heat preference)
  • 1 medium yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 cup baby corn, halved
  • 1 cup Chinese broccoli (gai lan), chopped into 1-inch pieces
  • 1 cup fresh Thai holy basil leaves (or sweet basil if holy basil is unavailable)
  • 1 teaspoon sugar
  • For the Sauce:
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce (light or regular)
  • 1 teaspoon dark sweet soy sauce (for color and richness)
  • 1 teaspoon ground white pepper

Instructions

  1. Prepare the noodles: If using fresh noodles, separate them gently by hand. If using dried noodles, soak or boil them according to package directions until pliable but still slightly firm (al dente). Drain immediately and toss with 1 teaspoon of oil to prevent sticking.
  2. Mix the sauce: In a small bowl, combine the oyster sauce, fish sauce, soy sauce, dark sweet soy sauce, and white pepper. Set aside.
  3. Stir-fry aromatics: Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the sliced chilies and minced garlic. Stir-fry quickly for about 15 seconds until fragrant, being careful not to burn the garlic.
  4. Cook the chicken: Add the sliced chicken to the wok. Spread it out and let it sear for about 1 minute before stirring. Cook until the chicken is fully opaque and lightly browned.
  5. Add vegetables: Add the onion, bell pepper, baby corn, and Chinese broccoli. Stir-fry vigorously for 2-3 minutes until the vegetables are crisp-tender.
  6. Combine with noodles: Push the chicken and vegetables to one side of the wok. Add the remaining 1 tablespoon of oil to the empty space, then add the prepared rice noodles. Drizzle the prepared sauce mixture over the noodles.
  7. Toss and finish: Using tongs or two spatulas, quickly toss everything together, ensuring the noodles are evenly coated with the sauce and dark soy sauce gives them color. Stir-fry for 1-2 minutes until the noodles are heated through.
  8. Add basil: Remove the wok from the heat immediately. Stir in the fresh basil leaves and the sugar. Toss one final time until the basil wilts slightly. The residual heat will cook the basil perfectly.
  9. Serve immediately to capture the best flavor and texture.

Notes

  • For authentic ‘wok hei’ (smoky flavor), use the highest heat possible and do not overcrowd the wok. Cook in batches if necessary.
  • Thai holy basil provides a distinct anise-like flavor essential to Pad Kee Mao; use it if you can find it at an Asian market.
  • If you prefer less heat, substitute the Thai chilies with a milder chili or use chili flakes added to the sauce mixture.
  • Dark sweet soy sauce is crucial for the deep brown color; do not substitute it with regular soy sauce.

Nutrition

Find it online: https://blissbatter.com/thai-drunken-noodles-recipe-chicken/