Description
Drunken Noodles, or Pad Kee Mao, is a vibrant and spicy Thai stir-fry dish featuring wide rice noodles tossed with aromatic garlic, shallots, bell peppers, Thai basil, and your choice of chicken or shrimp. Enhanced with a savory sauce made from oyster, soy, fish sauces, and brown sugar, this dish delivers a perfect balance of sweet, salty, and spicy flavors. Quick to prepare and packed with fresh ingredients, it’s a flavorful main course that’s perfect for any weeknight dinner.
Ingredients
Scale
Noodles and Protein
- 8 oz wide rice noodles
- 8 oz chicken breast or shrimp, thinly sliced
Vegetables and Aromatics
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 2 shallots, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small Thai chili (optional, finely chopped)
- 1 cup Thai basil leaves
- 2 large eggs, lightly beaten
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons brown sugar
Instructions
- Soak Noodles: Soak the wide rice noodles in warm water for 30 minutes or until softened. Drain and set aside to prepare for stir-frying.
- Prepare Sauce: In a small bowl, combine oyster sauce, soy sauce, fish sauce, dark soy sauce, and brown sugar. Mix well and set aside.
- Cook Aromatics and Protein: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic, sliced shallots, and chopped Thai chili (if using). Stir-fry for about 30 seconds until fragrant. Add the sliced chicken or shrimp and cook for 3 to 5 minutes until browned and fully cooked through.
- Scramble Eggs: Push the cooked ingredients to one side of the pan. Pour in the beaten eggs on the empty side and scramble them until just set. Then, combine the eggs with the cooked meat and aromatics.
- Add Noodles, Vegetables, and Sauce: Add the drained noodles, sliced red and green bell peppers, and the prepared sauce to the pan. Toss everything together thoroughly to evenly coat the noodles and cook for 2 to 3 minutes until the vegetables soften slightly.
- Finish with Thai Basil: Stir in the Thai basil leaves and continue cooking for another minute until the basil wilts and releases its aroma. Remove from heat and serve hot.
Notes
- Thai basil adds a distinctive aromatic flavor; if unavailable, regular basil can be used though the flavor will be different.
- Adjust the amount of Thai chili to suit your preferred spice level.
- For a vegetarian version, substitute chicken or shrimp with firm tofu and replace oyster and fish sauces with plant-based alternatives such as mushroom sauce and soy sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 135mg
