Spicy Thai Drunken Noodles: Quick Pad Kee Mao Recipe

Sizzling woks and aromatic thai drunken noodles dance with vibrant flavors that capture street food magic.

Spicy, bold ingredients tumble together in a tantalizing culinary symphony.

Wide rice noodles absorb rich, complex seasonings that awaken every taste bud.

Chefs in bustling Bangkok kitchens perfected this fiery dish generations ago.

Fragrant basil and scorching chilies create an irresistible heat that builds with each delicious bite.

Restaurants can’t match the authentic punch of homemade pad kee mao.

You’ll fall in love with this street-style classic that promises restaurant-quality excitement right in your kitchen.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 540 kcal

Servings: 5

Thai Drunken Noodles (Pad Kee Mao) Ingredient Essentials

• Chicken Thighs or Chicken Breast: Tender meat that absorbs marinade beautifully, choose fresh cuts with minimal fat for a lean, succulent protein that complements the spicy noodle dish.

• Chinese Broccoli, Carrots, Red Chili Peppers: Vibrant vegetables that add crunch, color, and layers of flavor, select crisp and bright produce with no wilting or bruising for maximum texture and freshness.
• Holy Basil, Garlic: Aromatic herbs and spices that infuse the dish with authentic Thai essence, choose fragrant and vibrant leaves with no browning or discoloration.

• Fresh Rice Noodles, Vegetable Oil: Silky, wide noodles that create the signature drunken noodle texture, opt for fresh noodles from Asian markets for optimal authenticity and choose a high-smoke-point oil for perfect stir-frying.
• Dark Soy Sauce, Regular Soy Sauce, Oyster Sauce, White Vinegar, Fish Sauce, White Sugar: Flavor-building condiments that create the signature umami-rich, tangy, and slightly sweet sauce, select high-quality, authentic Asian condiments for a genuine taste experience.

Tools for Stir-Frying Thai Drunken Noodles Right

• Wok or Large Skillet: Essential for stir-frying and creating that perfect charred flavor.
• Knife: Sharp chef's knife for slicing chicken, julienning carrots, and chopping herbs.
• Cutting Board: Sturdy surface for preparing ingredients safely.
• Small Bowl: For mixing stir fry sauce ingredients.
• Mortar and Pestle or Food Processor: Needed to create the spicy chili garlic paste.
• Measuring Spoons: For accurately portioning sauce ingredients.
• Wooden Spoon or Spatula: Great for stirring and tossing ingredients in the wok.
• Microwave (optional): Helpful for warming fresh rice noodles.

How to Prepare Thai Drunken Noodles (Pad Kee Mao) at Home

• Sauce Preparation

Blend garlic, chilies, and seasonings into a vibrant flavor mixture that will give the noodles their signature punch.

• Noodle Transformation

Warm and separate rice noodles, creating soft, flexible strands ready for a delicious journey.

• Protein Magic

Sizzle chicken in a hot pan until golden and perfectly cooked, creating a tender protein base.

• Flavor Explosion

Toss chili paste and carrots into the pan, releasing aromatic scents that will make your kitchen come alive.

• Noodle Dance

Introduce rice noodles to the pan, letting them char slightly and absorb the rich, spicy sauce. Allow each strand to develop deep, complex flavors.

• Green Symphony

Fold Chinese broccoli and holy basil into the mix, creating a colorful and fragrant dish that celebrates Thai street food traditions.

• Final Touch

Remove from heat and serve immediately, letting the fresh herbs and intense seasonings sing on your plate.

Flavor Profiles to Try in Thai Drunken Noodles

• Noodle Texture Tricks: Fresh rice noodles deliver the most authentic taste and silky texture. If using dried noodles, soak them in warm water for 15-20 minutes before cooking to prevent breaking.
• Protein Power Play: Swap chicken with shrimp, tofu, or beef for delicious variety. Slice proteins thinly to ensure quick and even cooking throughout the dish.
• Heat Level Control: Adjust chili quantities to match your spice tolerance. Remove chili seeds for milder flavor or add extra for a fiery kick that makes taste buds dance.
• Herb Harmony: Holy basil provides authentic Thai flavor, but regular Thai basil or Italian basil work beautifully if holy basil is unavailable. Tear herbs just before adding to maintain maximum freshness and aroma.
• Wok Wisdom

How to Present Thai Drunken Noodles at Mealtime

• Flavor Fusion Feast: Serve the drunken noodles on a large platter garnished with extra fresh holy basil leaves for a burst of aromatic freshness.
• Spice Lover's Dream: Add extra chopped red chilies or a splash of sriracha sauce on the side for those who crave an extra kick of heat.
• Restaurant-Style Presentation: Plate the noodles on a wide ceramic dish with a small side of crushed peanuts and lime wedges to enhance the authentic Thai street food experience.
• Protein Power-Up: Swap chicken with shrimp, tofu, or beef to create varied versions that keep the meal exciting and cater to different dietary preferences.

Best Storage Ideas for Thai Drunken Noodles Leftovers

• Fresh Batch Magic: Drunken noodles taste best when prepared and consumed immediately, capturing the vibrant flavors and perfect noodle texture right after cooking.
• Smart Refrigeration Strategy: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Separate sauce and noodles to maintain optimal texture and prevent soggy results.
• Quick Reheating Trick: Revive cold noodles by gently warming in a wok or skillet with a splash of vegetable oil. Stir quickly to restore their original sizzling appeal and prevent sticking.
• Ingredient Prep Hack: Chop vegetables and prepare sauce components in advance, storing them separately in sealed containers. This technique reduces cooking time and ensures a speedy meal preparation when hunger strikes.

Spicy Drunken Noodles

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4.6 from 32 reviews

• Total Time: 35 minutes
• Yield: 5 1x

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Description

Spicy Thai drunken noodles dance with bold flavors from Bangkok street kitchens. Savory rice noodles, tender proteins, and aromatic herbs deliver a quick, satisfying meal you will crave repeatedly.

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Ingredients

Scale 1x2x3x

• 0.5 lb (226 g) skinless boneless chicken thighs or chicken breast, thinly sliced
• 19 oz (539 g) fresh rice noodles
• 2 cups Chinese broccoli, chopped into 2-inch pieces (stalks trimmed and sliced thinly)
• 1 cup holy basil (or Thai basil/Italian basil)
• 6 cloves garlic
• 2 large red chili peppers, chopped
• 0.5 cup carrots, julienned
• 2 tbsps dark soy sauce
• 1.5 tbsps oyster sauce (or vegetarian stir fry sauce)
• 1 tbsp regular soy sauce
• 1 tbsp white vinegar (or rice vinegar or apple cider vinegar)
• 1 tbsp fish sauce
• 2.5 tsp white granulated sugar (or brown, palm, or cane sugar)
• 2 tbsps vegetable oil (or any neutral oil)

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Instructions

1. Preparation: Craft a vibrant chili garlic paste by grinding fresh garlic and red chilies into a coarse, aromatic mixture using a mortar and pestle or food processor. Take care to avoid inhaling pungent chili vapors.
2. Noodle Readiness: Warm rice noodles in the microwave at short intervals until flexible. For noodle sheets, slice into 1-inch strips; for noodle rolls, carefully split down the center.
3. Protein Searing: Heat a large wok with vegetable oil over medium-high heat, golden-browning chicken pieces until thoroughly cooked. Transfer the protein to a separate plate.
4. Aromatic Base: Reduce heat to medium, introducing chili garlic paste and carrot julienne. Sauté quickly to release fragrant essence, then shift the mixture to one side of the wok.
5. Noodle Integration: Reignite heat to medium-high, adding oil to the empty wok space. Introduce rice noodles and stir fry sauce, gently tossing to meld flavors while allowing a brief charring moment.
6. Final Composition: Incorporate Chinese broccoli into the noodle mixture, stirring until greens become tender. Reintroduce cooked chicken and scatter fresh holy basil throughout the wok.
7. Serving: Toss the entire mixture with dynamic movements, ensuring each ingredient is beautifully coated. Remove from heat immediately and serve piping hot for maximum flavor impact.

Notes

• Chili Garlic Paste Preparation: Wear kitchen gloves and work in a well-ventilated area to avoid irritating chili vapors when grinding fresh chilies and garlic.
• Noodle Handling Tip: Warm rice noodles gently to prevent breaking or sticking, using short microwave bursts or room temperature softening for optimal texture.
• Wok Searing Technique: Use high heat and avoid overcrowding to achieve golden-brown chicken, ensuring proper caramelization and preventing steaming.
• Flavor Layering Strategy: Add ingredients in stages to build complex taste profiles, allowing each component to release its unique aromatics and contribute to the final dish’s depth.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Thai

Nutrition

• Serving Size: 5
• Calories: 540
• Sugar: 6.3 g
• Sodium: 1200 mg
• Fat: 25 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 90 mg