Pad Kee Mao Recipe (Drunken Noodles)
If you’re looking for a deliciously spicy, satisfying dish that comes together in no time, look no further than Pad Kee Mao, also known as Drunken Noodles. This stir-fried noodle dish is a classic in Thai cuisine, bursting with bold flavors and vibrant colors. Whether you’re cooking for yourself or impressing guests, this recipe is sure to be a hit. It’s the perfect blend of chewy wide rice noodles, tender chicken, and a medley of fresh vegetables, all coated in a savory sauce that will have you coming back for seconds.
Why It’s My Go-To
Pad Kee Mao is my favorite weeknight meal because it’s incredibly versatile and quick to make. The combination of flavors is irresistible, and you can easily swap in whatever vegetables you have on hand. Plus, the satisfaction of slurping up those wide noodles is hard to beat. This dish has a delightful balance of spice, sweetness, and umami, making it perfect for any occasion. Once you try this recipe, you’ll understand why it’s a staple in many Thai restaurants and households alike.
Gather These Ingredients
To make this mouthwatering Pad Kee Mao, gather the following ingredients:
- 1/4 cup oyster sauce
- 1/4 cup fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons Maggi Sauce or Golden Mountain sauce
- 2 tablespoons brown sugar
- 1 pound wide rice noodles (or egg noodles)
- 1 pound chicken breast, sliced into thin bite-size pieces
- 3 eggs, beaten
- 1 small onion, peeled and chopped
- 4 cloves garlic, minced
- 1-3 Thai chiles or 1-2 jalapeños
- 1 cup shredded carrots
- 1 cup red bell pepper, seeded and sliced thin (I used multi-colored baby bells)
- 1 cup grape tomatoes, halved
- 1 cup loose Thai basil leaves
- 1 cup green onion tops, cut into 1-inch pieces
- Coconut oil for cooking
- Lime wedges for garnish
Gear Checklist
Before you start cooking, make sure you have the following kitchen essentials:
- Wok or Large Skillet: Ideal for stir-frying on high heat.
- Spatula: For tossing the ingredients without breaking the noodles.
- Measuring Cups and Spoons: To accurately measure your sauces and ingredients.
- Knife and Cutting Board: For prepping your vegetables and chicken.
- Large Bowl: To soak the noodles if required.
Pad Kee Mao Recipe (Drunken Noodles) Cooking Guide
Now that you have your ingredients and equipment ready, let’s dive into making this fantastic Pad Kee Mao!
Step 1: Soak the Noodles
Begin by soaking the wide rice noodles in warm water for about 30 minutes or until they are softened but still slightly firm. Drain and set aside. If you’re using egg noodles, follow package instructions for cooking.
Step 2: Prepare the Sauce
In a small bowl, whisk together the oyster sauce, fish sauce, lime juice, Maggi Sauce (or Golden Mountain sauce), and brown sugar until well combined. Set this sauce mixture aside.
Step 3: Cook the Chicken
Heat a large wok or skillet over medium-high heat and add a tablespoon of coconut oil. Once hot, add the sliced chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove the chicken from the wok and set it aside.
Step 4: Scramble the Eggs
In the same wok, add a bit more coconut oil if necessary, then pour in the beaten eggs. Scramble them until just set, then remove from the pan and set aside with the chicken.
Step 5: Sauté the Vegetables
Add another tablespoon of coconut oil to the wok and toss in the chopped onion and minced garlic. Stir-fry for about 1-2 minutes until fragrant. Next, add the Thai chiles (or jalapeños), shredded carrots, and sliced bell peppers. Stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp.
Step 6: Combine Everything
Return the cooked chicken and scrambled eggs to the wok. Add the soaked noodles along with the prepared sauce. Toss everything together gently to ensure the noodles are coated in the sauce and mixed with the chicken and vegetables. Cook for another 2-3 minutes, allowing the noodles to absorb the flavors.
Step 7: Add Fresh Ingredients
Finally, stir in the grape tomatoes, Thai basil leaves, and green onion tops. Toss everything together just until the basil wilts slightly and the tomatoes are warmed through. Remove from heat.
Step 8: Serve and Garnish
Plate the Pad Kee Mao and serve hot with lime wedges on the side for an extra zing. Enjoy your homemade Drunken Noodles!
If You’re Out Of…
If you find yourself missing any of the ingredients, here are some suitable substitutes:
- Oyster Sauce: Use hoisin sauce or a mix of soy sauce and a bit of sugar.
- Fish Sauce: Soy sauce can be a substitute, although it will change the flavor slightly.
- Thai Basil: Regular basil or cilantro can work in a pinch, though they will provide a different flavor.
- Chicken: Substitute with shrimp, tofu, or beef for different protein options.
Testing Timeline
To ensure your Pad Kee Mao turns out perfectly, consider the following timeline:
- Prep Time: 15-20 minutes (for chopping veggies, soaking noodles, and preparing sauce)
- Cooking Time: 15-20 minutes (for stir-frying everything)
- Total Time: Approximately 40 minutes from start to finish.
Meal Prep & Storage Notes
If you want to prepare this dish ahead of time or have leftovers, follow these guidelines:
- Make Ahead: You can prepare the sauce and chop the vegetables a day in advance. Store them in the refrigerator.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: To reheat, add a splash of water or broth to the noodles and stir-fry them in a pan until warmed through.
Pad Kee Mao Recipe (Drunken Noodles) Q&A
Can I make Pad Kee Mao vegetarian?
Absolutely! You can easily make this dish vegetarian by swapping the chicken for tofu or tempeh and using vegetarian oyster sauce or mushroom sauce instead of the oyster sauce.
What kind of noodles work best for Pad Kee Mao?
Wide rice noodles are traditional for Pad Kee Mao, but you can also use egg noodles or even rice vermicelli if you prefer. Just be sure to adjust the cooking time accordingly!
How spicy is Pad Kee Mao? Can I adjust the spiciness?
Pad Kee Mao can be as spicy as you want it to be! You can adjust the number of Thai chiles or jalapeños based on your heat preference. If you like it milder, simply use fewer chiles or remove the seeds.
Can I use other proteins in this recipe?
Yes! This recipe is versatile, so feel free to substitute chicken with shrimp, beef, or even mixed vegetables for a hearty vegetarian option. Just adjust cooking times accordingly to ensure everything is cooked through.
Final Bite
There’s something incredibly satisfying about a steaming plate of Pad Kee Mao. The combination of flavors, textures, and colors makes this dish not only delicious but also a feast for the eyes. With its flexibility and simplicity, it’s the perfect recipe to keep in your back pocket for busy weeknights or casual gatherings. So grab your ingredients, fire up that wok, and treat yourself to a taste of Thailand right in your kitchen!
The Pad Kee Mao Recipe (Drunken Noodles) is sure to become a favorite in your home. Enjoy every flavorful bite!
Pad Kee Mao Recipe (Drunken Noodles)
Ingredients
Equipment
Method
- Begin by soaking the wide rice noodles in warm water for about 30 minutes or until they are softened but still slightly firm. Drain and set aside. If you’re using egg noodles, follow package instructions for cooking.
- In a small bowl, whisk together the oyster sauce, fish sauce, lime juice, Maggi Sauce (or Golden Mountain sauce), and brown sugar until well combined. Set this sauce mixture aside.
- Heat a large wok or skillet over medium-high heat and add a tablespoon of coconut oil. Once hot, add the sliced chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove the chicken from the wok and set it aside.
- In the same wok, add a bit more coconut oil if necessary, then pour in the beaten eggs. Scramble them until just set, then remove from the pan and set aside with the chicken.
- Add another tablespoon of coconut oil to the wok and toss in the chopped onion and minced garlic. Stir-fry for about 1-2 minutes until fragrant. Next, add the Thai chiles (or jalapeños), shredded carrots, and sliced bell peppers. Stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp.
- Return the cooked chicken and scrambled eggs to the wok. Add the soaked noodles along with the prepared sauce. Toss everything together gently to ensure the noodles are coated in the sauce and mixed with the chicken and vegetables. Cook for another 2-3 minutes, allowing the noodles to absorb the flavors.
- Finally, stir in the grape tomatoes, Thai basil leaves, and green onion tops. Toss everything together just until the basil wilts slightly and the tomatoes are warmed through. Remove from heat.
- Plate the Pad Kee Mao and serve hot with lime wedges on the side for an extra zing. Enjoy your homemade Drunken Noodles!
Notes
- Prepare the sauce and chop the vegetables a day in advance to save time.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, add a splash of water or broth and stir-fry until warmed through.
