Thai Drunken Noodles (Pad Kee Mao) Recipe

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Stephen Published: February 1, 2021 Modified: May 31, 2021
Thai Drunken Noodles (Pad Kee Mao) Recipe

How To Make Thai Drunken Noodles (Pad Kee Mao)

Preparation: 30 minutes
Cooking: 15 minutes
Total: 45 minutes

Serves:

Ingredients

For Stir-Fry:

  • 8ozuncooked rice noodles
  • 2tbspoil,divided
  • 1lbchicken breasts,boneless skinless, cut into bite-sized pieces
  • 3scallions,chopped with white and dark green parts divided
  • 2cupsbroccoli florets,or other veggies
  • 1red bell pepper,cored and diced
  • 4clovesgarlic,minced
  • cupsfresh Thai basil leaves,tightly-packed

For Optional Toppings:

  • fresh lime wedges
  • Thai bird chiles,sliced
  • chopped peanuts
  • fried garlic

For Stir-Fry Sauce:

  • 3tbsplow-sodium soy sauce
  • 2tbspoyster sauce
  • 2tbspfish sauce
  • 1tbspsweet dark soy sauce
  • 1tbspchili garlic sauce

Instructions

  1. Whisk the sauce ingredients together in a small bowl or measuring cup until combined.

  2. Cook the noodles according to package instructions until they are al dente.  Drain and rinse with cool water until the noodles are no longer hot, and set aside until ready to use. 

  3. Heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat.  Season the chicken with a generous pinch of salt and pepper. 

  4. Add the chicken to the oil and sauté for 3 to 4 minutes, stirring only occasionally, until it is cooked through.  Transfer the cooked chicken to a separate (clean) plate, and return the pan to the heat.

  5. Add the remaining 1 tablespoon oil to the pan.  Add the white parts of the green onions and the bell pepper to the pan and sauté for 2 minutes, stirring occasionally. 

  6. Add the broccoli and garlic and sauté for 2 more minutes, stirring occasionally, until the veggies reach desired level of tenderness.

  7. Immediately add the cooked noodles, sauce, chicken, Thai basil, and the green parts of the scallions to the pan.  Give everything a good toss for 1 to 2 minutes until all ingredients are evenly coated with the sauce.

  8. Remove pan from the heat and serve immediately, garnished with any desired toppings.

Nutrition

  • Calories: 347.09kcal
  • Fat: 12.18g
  • Saturated Fat: 2.45g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 5.93g
  • Polyunsaturated Fat: 2.98g
  • Carbohydrates: 37.63g
  • Fiber: 1.81g
  • Sugar: 1.85g
  • Protein: 20.92g
  • Cholesterol: 48.38mg
  • Sodium: 1163.44mg
  • Calcium: 62.36mg
  • Potassium: 436.84mg
  • Iron: 1.79mg
  • Vitamin A: 107.78µg
  • Vitamin C: 62.60mg
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