Description
A faster, cheaper, and tastier homemade version of Thai street food Pad Kee Mao. These spicy drunken noodles with chicken are ready in 20 minutes, customizable in heat, and use simple pantry ingredients for an authentic flavor profile.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced thinly against the grain
- 8 oz wide flat rice noodles (Pad Thai noodles or wide rice sticks)
- 6–8 cloves garlic, minced
- 2–4 fresh bird’s eye chilies, sliced (or red jalapeños)
- 4 stalks green onions, chopped
- 1 cup broccoli florets (or snap peas, bell peppers, carrots)
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon fish sauce
- 1 tablespoon sugar (brown or white)
- 2 tablespoons water
- 1 cup fresh Thai basil leaves, loosely packed
- 2 tablespoons vegetable oil (canola or avocado)
- ½ teaspoon white pepper (optional)
Instructions
- Soak rice noodles in a pot of boiling water (heat turned off) for 5-7 minutes until soft and pliable but still al dente. Drain, rinse with cool water, toss with a tiny bit of oil, and set aside.
- In a small bowl, whisk together oyster sauce, soy sauce, fish sauce, sugar, water, and white pepper until sugar is dissolved. Set aside.
- Slice chicken breasts thinly against the grain. Optionally marinate in 1 tsp soy sauce and 1 tsp cornstarch for 10 minutes, though this is optional.
- Heat a wok or large skillet over high heat until smoking hot. Add vegetable oil. Once shimmering, add chicken in a single layer (cook in batches if necessary). Sear for 1-2 minutes without moving, then flip and cook until just done. Remove chicken and set aside.
- Reduce heat to medium-high. Add a splash of oil if needed. Add garlic and sliced chilies; stir-fry for 30 seconds until fragrant. Add broccoli and green onion whites; stir-fry for 1-2 minutes until softened but still crunchy.
- Return chicken to the pan. Add drained noodles and pour the sauce mixture over everything. Toss vigorously with tongs until noodles are coated and hot, about 1-2 minutes. Add a splash of water if sauce is too thick.
- Turn off heat. Toss in fresh Thai basil leaves. The residual heat will wilt them. Give one final toss, taste for adjustments, and serve immediately.
Notes
Do not boil rice noodles; soak them in hot water to prevent mushiness. Ensure high heat for proper stir-frying to achieve ‘wok hei’. Add basil off the heat to preserve flavor and color. For a vegetarian version, swap chicken for tofu and use mushroom stir-fry sauce instead of oyster sauce, and omit fish sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate per serving
- Calories: 450
- Sugar: 8
- Sodium: 800
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: drunken noodles, pad kee mao, spicy noodles, thai food, chicken noodles, quick dinner, weeknight meals, homemade takeout, stir fry, rice noodles