Drunken Noodles Recipe
Introduction
Drunken Noodles, or Pad Kee Mao, is a flavorful Thai stir-fry featuring wide rice noodles tossed with spicy chilis, fresh vegetables, and fragrant Thai basil. This dish balances savory, sweet, and spicy elements for a deliciously satisfying meal.
Ingredients
- 8 ounces wide rice noodles
- 1/3 cup oyster sauce
- 3 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons water
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 1/2 onion, sliced thin
- 1 pound chicken breast, chopped into bite-size pieces
- 2 red Thai chilis, seeds removed and chopped
- 1 red bell pepper, sliced thin
- 4 green onions, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 cup Thai basil leaves
Instructions
- Step 1: Prepare the noodles according to the package directions, cooking them just until al dente. Rinse with cold water immediately to stop the cooking process and prevent sticking during stir-frying.
- Step 2: In a bowl, whisk together the oyster sauce, soy sauce, fish sauce, brown sugar, and water. Set the sauce aside.
- Step 3: Heat the sesame oil in a large skillet over medium heat. Add the chicken pieces, season with a pinch of salt, and cook until browned and fully cooked through. Remove the chicken from the skillet and set it aside.
- Step 4: Add the vegetable oil and sliced onion to the skillet. Cook for 3 to 4 minutes until softened. Then add the chopped red Thai chilis, red bell pepper, and green onions. Continue cooking for 4 to 5 minutes until the vegetables are tender. Stir in the minced garlic and cook for another 30 seconds.
- Step 5: Return the cooked chicken to the skillet. Add the noodles, prepared sauce, and Thai basil leaves. Toss everything together until the noodles and vegetables are evenly coated with the sauce and the basil is wilted.
- Step 6: Cook for another few minutes, stirring occasionally, until everything is heated through. Serve hot for the best flavor.
Tips & Variations
- Use fresh Thai basil for an authentic flavor, or substitute with sweet basil if unavailable.
- Adjust the number of Thai chilis to control the heat level to your preference.
- For a vegetarian version, swap chicken for tofu and use vegetarian oyster sauce.
- Do not overcook the noodles during the initial boil to prevent mushiness during stir-frying.
Storage
Store any leftover drunken noodles in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet or microwave, adding a splash of water or oil if the noodles seem dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make drunken noodles without Thai basil?
Yes, if Thai basil is unavailable, sweet basil is a good substitute, although the flavor will be slightly different. The aromatic quality of Thai basil is key but the dish remains tasty without it.
How spicy are drunken noodles?
The heat level depends on the amount of Thai chilis used. They are typically moderately spicy, but you can adjust the number of chilis or remove the seeds to mellow the heat.
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Drunken Noodles Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Drunken Noodles is a flavorful Thai stir-fried noodle dish featuring wide rice noodles cooked with tender chicken, vibrant vegetables, and a savory sauce made from oyster sauce, soy sauce, and fish sauce. This dish is quick to prepare and balances spicy, sweet, and aromatic flavors, highlighted by fresh Thai basil and red chili peppers.
Ingredients
Noodles and Sauce
- 8 ounces wide rice noodles
- 1/3 cup oyster sauce
- 3 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons water
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
Protein and Vegetables
- 1/2 onion, sliced thin
- 1 pound chicken breast, chopped into bite-size pieces
- 2 red Thai chilis, seeds removed and chopped
- 1 red bell pepper, sliced thin
- 4 green onions, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 cup Thai basil leaves
Instructions
- Prepare the Noodles: Cook the wide rice noodles according to the package instructions, aiming for just al dente to avoid mushiness. Rinse them thoroughly with cold water after draining to stop the cooking process and prevent sticking during stir-frying.
- Make the Sauce: In a bowl, whisk together oyster sauce, soy sauce, fish sauce, brown sugar, and water until well combined. Set aside for later use.
- Cook the Chicken: Heat the sesame oil in a large skillet over medium heat. Add the chopped chicken pieces, season with salt, and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Add the vegetable oil to the same skillet and cook the sliced onions for 3-4 minutes until softened. Then add the chopped red Thai chilis, sliced red bell pepper, and green onions. Continue cooking for 4-5 minutes until the vegetables soften. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Combine Ingredients: Return the cooked chicken to the skillet. Add the prepared noodles, the sauce mixture, and the Thai basil leaves. Toss everything together thoroughly so the noodles, chicken, and vegetables are well coated with the sauce.
- Final Cook: Cook for another 2-3 minutes over medium heat until everything is heated through and the flavors are well blended. Serve immediately for best taste and texture.
Notes
- Be careful not to overcook the rice noodles as they can become mushy quickly.
- Adjust the number of Thai chilis to control the dish’s spiciness according to your preference.
- Thai basil is essential for authentic flavor; substitute with regular sweet basil if unavailable but flavor will differ slightly.
- This recipe can be made with shrimp, tofu, or beef instead of chicken.
- For a vegetarian version, omit fish sauce and oyster sauce and replace with vegetarian alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Thai
Keywords: Drunken noodles, Pad Kee Mao, Thai stir-fry, rice noodles, spicy noodles, chicken noodles, Thai basil, quick dinner, Asian cuisine
