Drunken Noodles with Chicken (Pad Kee Mao)

Name: Drunken Noodles with Chicken (Pad Kee Mao)
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 12 oz (340 g) boneless, skinless chicken thighs, sliced against the grain into ¼-inch (6 mm) thick bite-size strips; 2 tsp (10 ml) light soy sauce; 1 tsp (3 g) cornstarch; 8 oz (225 g) dried wide rice noodles (about ½-inch / 1 cm wide), soaked in warm water 20 minutes until pliable but still firm, then drained well; 3 tbsp (45 ml) oyster sauce; 1 tbsp (15 ml) light soy sauce; 1 tbsp (15 ml) dark sweet soy sauce; 2 tsp (10 ml) fish sauce; 2 tsp (8 g) granulated sugar; 3 tbsp (45 ml) water; 5 cloves (20 g) garlic, peeled; 4 whole (8 g) Thai bird's eye chilies, stems removed (use 2 for medium heat, 6 for very hot); 1 medium (50 g) shallot, thinly sliced; 1 medium (150 g) red bell pepper, seeded and cut into ½-inch (1 cm) strips; 4 oz (115 g) Chinese broccoli (gai lan), stems sliced diagonally ½-inch (1 cm) thick, leaves roughly chopped; 3 tbsp (45 ml) neutral oil such as canola or peanut; 1 whole (50 g) large egg, lightly beaten; 1½ cups, loosely packed (35 g) Thai basil leaves, picked from stems

From the MyKitchenBank Kitchen

Smoky, spicy Thai stir-fried wide rice noodles with tender chicken, garlic, fiery bird's eye chilies, and a big handful of peppery Thai basil, all coated in a glossy savory-sweet sauce.

Prep: 25 min
Cook: 12 min
Wait: 20 min
Total: 57 min
Makes: 3 generous main-course servings

Jump to recipe ♡ Save

Ingredients

3 servings

For the chicken
12 oz (340 g) boneless, skinless chicken thighs, sliced against the grain into ¼-inch (6 mm) thick bite-size strips
2 tsp (10 ml) light soy sauce
1 tsp (3 g) cornstarch
For the noodles
8 oz (225 g) dried wide rice noodles (about ½-inch / 1 cm wide), soaked in warm water 20 minutes until pliable but still firm, then drained well
For the sauce
3 tbsp (45 ml) oyster sauce
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) dark sweet soy sauce
2 tsp (10 ml) fish sauce
2 tsp (8 g) granulated sugar
3 tbsp (45 ml) water
For the stir-fry
5 cloves (20 g) garlic, peeled
4 whole (8 g) Thai bird's eye chilies, stems removed (use 2 for medium heat, 6 for very hot)
1 medium (50 g) shallot, thinly sliced
1 medium (150 g) red bell pepper, seeded and cut into ½-inch (1 cm) strips
4 oz (115 g) Chinese broccoli (gai lan), stems sliced diagonally ½-inch (1 cm) thick, leaves roughly chopped
3 tbsp (45 ml) neutral oil such as canola or peanut
1 whole (50 g) large egg, lightly beaten
1½ cups, loosely packed (35 g) Thai basil leaves, picked from stems

Equipment (6)

14-inch (35 cm) carbon steel wok or large 12-inch (30 cm) heavy skillet
Large heatproof bowl for soaking noodles
Small bowl for sauce
Medium bowl for marinating chicken
Wok spatula or wide metal spatula
Instant-read thermometer

Steps

Before you start

Have everything chopped, measured, and within arm's reach before you turn on the heat; the stir-fry takes only about 8 minutes.
Soak the noodles in warm water, not boiling, so they stay chewy and don't tear in the wok (fresh noodles need no soaking).
Cook in two batches if your pan is smaller than 14 inches (35 cm) to avoid steaming instead of searing.
Turn on your exhaust fan; the high heat and chilies make fumes.

1
Soak the noodles
- Place the dried noodles in a large heatproof bowl and cover with warm tap water (about 105°F / 40°C).
- Soak 20 minutes, stirring once, then drain very well in a colander.
+ Show details− Hide details
Ready when: Noodles bend easily without snapping but still have a firm, slightly opaque center.
Tip: Don't soak in hot water; over-softened noodles break and turn mushy in the wok.
2
Marinate the chicken
- In a medium bowl, toss the sliced chicken with the 2 tsp light soy sauce and the cornstarch until evenly coated.
- Let sit while you prep the rest.
+ Show details− Hide details
Ready when: Chicken is lightly and evenly coated with no dry cornstarch visible.
3
Mix the sauce
- In a small bowl, stir together the oyster sauce, 1 tbsp light soy sauce, dark sweet soy sauce, fish sauce, sugar, and water until the sugar dissolves.
+ Show details− Hide details
Ready when: Sauce is uniformly dark with no sugar granules at the bottom.
4
Make the aromatic paste
- Pound or finely chop the garlic and chilies together into a coarse, chunky paste.
- Slice the shallot, bell pepper, and gai lan, and arrange all ingredients next to the stove.
+ Show details− Hide details
Ready when: Garlic and chilies form a coarse paste with small visible pieces.
Tip: Wash your hands well after handling chilies and avoid touching your eyes.
5
Sear the chicken
- Heat the wok over high heat until it just begins to smoke, about 2 minutes.
- Add 2 tbsp of the oil and swirl.
- Spread in the chicken in a single layer and let it sear undisturbed 1 minute, then stir-fry 1½–2 minutes more.
- Transfer to a clean plate.
+ Show details− Hide details
Ready when: Chicken is golden at the edges and about 90% cooked, still slightly pink in the thickest pieces.
Tip: It will finish cooking later, so don't overcook it now or it turns dry.
6
Fry the aromatics
- Return the wok to high heat with the remaining 1 tbsp oil.
- Add the garlic-chili paste and shallot and stir constantly for 20–30 seconds.
+ Show details− Hide details
Ready when: Fragrant and sizzling, with garlic just turning pale golden.
Tip: Burnt garlic turns bitter; if the pan is smoking heavily, lift it off the heat for a few seconds.
7
Cook the vegetables
- Add the gai lan stems and bell pepper and stir-fry 1½ minutes.
- Push everything to one side, pour in the beaten egg on the empty side, and scramble it for 20 seconds until just set, then mix together.
+ Show details− Hide details
Ready when: Vegetables are bright and crisp-tender; egg is in soft, small curds.
8
Add noodles and sauce
- Add the drained noodles, the gai lan leaves, and the sauce.
- Toss and fold gently with the spatula for 2–3 minutes, lifting from the bottom, until the noodles are tender, chewy, and take on the dark glossy color of the sauce.
- If they are still hard, add 1–2 tbsp water and toss 30 seconds more.
+ Show details− Hide details
Ready when: Noodles are soft and chewy with no hard white center, and the sauce has been absorbed with no puddle in the wok.
Tip: Fold rather than stir vigorously, since wide noodles tear easily.
9
Finish with basil
- Return the chicken and any juices to the wok.
- Toss 1 minute until the chicken is cooked through, then turn off the heat.
- Add the Thai basil and fold 15 seconds until just wilted.
- Serve immediately.
+ Show details− Hide details
Ready when: Chicken reaches 165°F (74°C) and basil is bright green, wilted, and aromatic.
Tip: Add basil off the heat so it keeps its aroma and color rather than turning black.

Good to know

Tips

Use the hottest heat you can; the smoky 'wok hei' flavor comes from searing in a very hot pan.
Drain the soaked noodles thoroughly so extra water doesn't dilute the sauce or steam the dish.
Cut chicken against the grain into thin strips so it stays tender and cooks quickly.
Adjust spice by seeding the chilies or changing their number; serve with extra sliced chilies in fish sauce or vinegar.

Make ahead

"Slice the chicken and marinate up to 24 hours ahead in the fridge. Mix the sauce up to 3 days ahead and refrigerate. The garlic-chili paste can be made 1 day ahead. Cook the noodles right before serving."

Storage & reheating

"Best eaten immediately. Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days. Freezing is not recommended because the noodles turn brittle. Reheat in a skillet over medium heat with 1–2 tbsp water, tossing 3–4 minutes until hot throughout (165°F / 74°C)."

Substitutions

Thai basil leaves → Holy basil. More traditional and more peppery; use the same amount. Italian basil works in a pinch but is milder.
Chinese broccoli (gai lan) → Broccolini. Use the same weight and cut the same way.
dark sweet soy sauce → 1 tbsp regular dark soy sauce plus ½ tsp extra sugar. Gives similar color and sweetness.
boneless, skinless chicken thighs → Chicken breast. Slice thinly and reduce searing time slightly to prevent dryness.