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Wide, flat rice noodles deeply stained with dark soy sauce and mixed with wilted Thai basil and red peppers. (Thai Drunken Noodles)
FL Recipes

Thai Drunken Noodles: The Ultimate Spicy Wok-Seared Street Style Recipe

Authentic Thai Drunken Noodles (Pad Kee Mao) featuring wide rice noodles, tender chicken, and vibrant Thai basil, all seared in a rich, dark soy glaze for that signature smoky street-style flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Thai
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 1 lb (450g) Wide Flat Rice Noodles Sen Yai style, fresh or prepared from dry
  • 12 oz (340g) Chicken Breast Thinly sliced
  • 2 large Eggs Lightly beaten
  • 2 cups (150g) Chinese Broccoli Gai Lan, chopped
  • 1 medium (150g) Red Bell Pepper Sliced
  • 1 cup (30g) Thai Basil Leaves Freshly picked
  • 4 cloves (20g) Garlic Minced
  • 3-5 Red Bird's Eye Chilies Sliced
  • 2 tbsp (30ml) Oyster Sauce
  • 1 tbsp (15ml) Dark Soy Sauce For deep color
  • 1 tbsp (15ml) Light Soy Sauce
  • 1 tbsp (15ml) Fish Sauce
  • 1 tbsp (12g) Palm Sugar Or brown sugar
  • 3 tbsp (45ml) High-Smoke Point Oil Avocado or Grapeseed oil

Equipment

  • 1 Carbon Steel Wok Or a large cast-iron skillet for high heat retention.
  • 1 Wide Spatula To toss noodles without breaking them.

Method
 

Preparation
  1. Whisk together oyster sauce, dark soy sauce, light soy sauce, fish sauce, and palm sugar in a small bowl.
  2. Mince the garlic and slice the red bird's eye chilies. Prepare vegetables and slice chicken.
The Stir-Fry
  1. Heat 1 tbsp oil in a wok over high heat. Add chicken and sear until a deep golden-brown crust forms. Push to the side.
  2. Add a little more oil and pour in eggs. Let set for 10 seconds then scramble into fragments.
  3. Add garlic, chilies, Chinese broccoli, and red peppers. Stir-fry for 1 minute until fragrant.
  4. Add rice noodles and sauce. Toss on highest heat until noodles are stained dark and have charred edges.
  5. Turn off heat. Toss in Thai basil leaves until wilted and glossy.

Nutrition

Calories: 485kcalProtein: 28gFat: 18gFiber: 3g

Notes

Use room temperature fresh noodles to prevent breakage.
Achieve 'wok hei' by letting the noodles sit undisturbed for 20 seconds on high heat to char.
Keyword Pad Kee Mao,Spicy Thai Noodles,Thai Drunken Noodles

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