
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.
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.
Add the green onions, cooked noodles, and prepared sauce. Toss everything together over high heat for 1 minute, until the sauce reduces slightly and evenly coats the noodles.
Turn off the heat, add the Thai basil, and toss just until wilted. Serve immediately while hot.
Use Thai basil for the most authentic flavor; regular basil works in a pinch but will taste milder. Keep the heat high and all ingredients prepped before cooking, since Pad Kee Mao comes together very quickly. If using fresh rice noodles instead of dried, separate them gently before adding to the wok. Leftovers can be refrigerated for up to 2 days, though the noodles are best eaten fresh.