Thai Drunken Noodles with Chicken (Pad Kee Mao)

Name: Thai Drunken Noodles with Chicken (Pad Kee Mao)
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Ingredients: 200 g chicken thighs; 1/2 onion; 2 green onions; 3 cloves garlic; 2 bird's eye chilies; 1 cup Thai basil leaves; 7 oz dried rice noodles; 2 tbsp oil; 2 tsp fish sauce; 3 tbsp oyster sauce; 1 1/2 tbsp light soy sauce; 1 1/2 tbsp dark soy sauce; 2 tsp sugar; 1 tbsp water

These Thai drunken noodles are bold, savory, and full of wok-fried flavor, with tender chicken, chewy rice noodles, fresh basil, and plenty of heat. Pad Kee Mao comes together fast, making it a great weeknight dinner when you want something spicy, satisfying, and restaurant-worthy at home.

Servings2 Portions

Prep Time10 Mins

Cook Time6 Mins

Difficulty

Intermediate

Ingredients

chicken thighs
200 g
onion
0.5
green onions
2
garlic
3 cloves
bird's eye chilies
2
Thai basil leaves
1 cup
dried rice noodles
7 oz
oil
2 tbsp
fish sauce
2 tsp
oyster sauce
3 tbsp
light soy sauce
0.5 tbsp
dark soy sauce
0.5 tbsp
sugar
2 tsp
water
1 tbsp

Step-by-Step Instructions

Cook the rice noodles according to the package directions until just tender. Drain well and set aside so they are ready to go before you start stir-frying.

In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, sugar, and water until the sugar dissolves.

Heat the oil in a wok or large heavy skillet over high heat until very hot.

Add the garlic and chilies and stir-fry for about 10 seconds, just until fragrant. Do not let the garlic brown.

Add the sliced onion and cook for 1 minute, stirring constantly, until it begins to soften.

Add the chicken and fish sauce. Stir-fry for about 2 minutes, or until the chicken is cooked through and lightly caramelized at the edges.