Drunken Noodles

A plate of stir-fried flat rice noodles with chicken, bell peppers, basil, and sauce, garnished with fresh basil, with a drink, lime slices, and chili sauce on the side.

5 from 1 vote

🌶️🙌🏻🫑 Spicy, savory, saucy wide noodles tossed with sliced chicken and vegetables for a Thai favorite! Better-than-takeout, ready in 30 minutes, and full of rich flavor! Also known as Pad Kee Mao and if you like spicy food, it's a must make!

READ: Make sure to read the blog post regarding Basil and the Spiciness Tips regarding the chiles.

Prep Time15

Cook Time15

Course: 30-Minute Meals, Asian, Dinner

Cuisine: Asian, Thai

Keyword: drunken noodles, easy Asian noodles, Thai drunken noodles

Servings:

Calories: 382cal

Equipment

large skillet

Ingredients

Sauce

3 tablespoons oyster sauce
2 tablespoons soy sauce regular soy sauce, or reduced sodium soy sauce
2 tablespoons dark soy sauce if you don't have dark soy sauce, sub with the kind of soy sauce your using for the ingredient above
2 tablespoons water
1 tablespoon light brown sugar packed
2 teaspoons fish sauce
3 cloves garlic peeled and grated or finely minced

Noodles

8 ounces wide rice noodles fresh or dried and prepared according to package instructions, thin rice noodles may be substituted if necessary

Chicken and Vegetables

2 tablespoons vegetable oil or your favorite cooking oil
1 to 3 bird’s eye chiles seeded if desired and sliced into very thin rounds (these chiles are very spicy and if you're not used to heat, start with one and work up. If you're very sensitive to spicy food, I recommend omitting and using some red chile flakes, shaken in to taste)
½ pound boneless skinless chicken breast sliced into thin strips (boneless skinless chicken thighs may be substituted)
1 small red bell pepper seeded and sliced into thin strips (or your favorite color bell pepper)
4 green onions trimmed and sliced into 1-inch segments (use both the white and green parts)
1 cup Thai holy basil leaves or Thai basil leaves loosely packed (read blog post about the different types of basil; sub with 'regular' basil that you find at American supermarkets if desired)
limes, sriracha, hot sauce optional and as desired

Instructions

Sauce: To a medium bowl or large measuring cup, add all sauce ingredients, whisk to combine, taste, and if desired, add salt, pepper, more garlic, ground or fresh ginger, or red pepper flakes. Set aside momentarily.
Noodles: Cook them in boiling water according to package directions taking care not to overcook, drain, and set aside until ready to use. Tip - After you've drained them, toss them with a tiny bit of oil so they don't stick together, which will make tossing them much easier later on.
While they're cooking, continue moving on with the next steps.
Chicken: To a large skillet, add the oil, chicken, and saute over medium-high heat for about 5 minute, or until chicken is done; stir and flip frequently to ensure even cooking. When chicken is done, remove it to a plate and set aside.
Vegetables: Don't wipe the skillet out, and if necessary, add a bit more oil. Add the chiles and cook for about 30 seconds, or until fragrant; sir constantly. Add the bell peppers, green onions, and stir fry for about 2-3 minutes, or until crisp-tender; stir very frequently.
Combine the Noodles: Add the cooked noodles, pour the sauce over, and toss with a tongs to coat the noodles evenly with the sauce and mix in the veggies.
Combine the Basil + Chicken: Add the basil leaves, chicken, toss to wilt the basil and incorporate the chicken
Serve immediately with any optional ingredients such as lime wedges, sriracha, or hot sauce.

Notes

Storage: Leftovers will keep airtight in the fridge for up to 4-5 days, or in the freezer for up to 3 months. Reheat very gently in microwave as desired, taking care to not overheat or the noodles will become gummy. I like to set leftovers out on my counter about 30 minutes prior to consuming, then a quick 15-seconds in the microwave is perfect; add a splash of water or soy sauce if things seem dry.

Nutrition