Drunken Noodles (Pad Kee Mao)
A delicious and vibrant Thai dish of wide rice noodles stir-fried with chicken and fresh vegetables, finished with a spicy sauce and aromatic basil.
Ingredients
Noodle Preparation
- 8 oz wide rice noodles
Main Ingredients
- 2 tablespoons vegetable oil For stir-frying
- 2 cloves garlic, minced
- 1 cup chicken, sliced Can substitute with tofu or shrimp
- 1 medium bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 2-3 pieces Thai chilies, chopped Adjust according to spice preference
- 1/4 cup fresh basil leaves
Instructions
Preparation
- Cook the wide rice noodles according to package instructions until al dente, then drain and set aside.
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.
Cooking
- Add sliced chicken to the pan and cook, stirring frequently, for 3-5 minutes until no longer pink.
- Add bell pepper, broccoli florets, and carrots. Stir-fry for another 3-5 minutes until tender-crisp.
- Stir in the cooked rice noodles, soy sauce, oyster sauce, and sugar. Add Thai chilies and toss to combine.
- Continue to stir-fry for another 2-3 minutes until heated through.
- Remove from heat and toss in fresh basil leaves until just wilted.
Serving
- Serve the Drunken Noodles immediately in large, shallow bowls with extra basil and lime wedges on the side.
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Notes
Prep all ingredients beforehand for quick cooking. Substitute vegetables as desired and adjust chili levels to your taste. Store leftovers in an airtight container for up to 3 days.