Drunken Noodles (Pad Kee Mao) (Print Version)
# Ingredients:
→ Noodles
01 -
8 ounces wide rice noodles
→ Sauce Mix
02 -
3 tablespoons oyster sauce
03 -
2 tablespoons soy sauce
04 -
1 tablespoon dark soy sauce
05 -
1 tablespoon fish sauce
06 -
1 tablespoon brown sugar
07 -
2 teaspoons lime juice
08 -
1 tablespoon water
→ Main Ingredients
09 -
2 tablespoons vegetable oil
10 -
4 cloves garlic, minced
11 -
2-3 Thai red chilies, sliced (adjust to taste)
12 -
1 pound boneless skinless chicken thighs, cut into bite-size pieces
13 -
1 small onion, sliced
14 -
1 medium red bell pepper, sliced
15 -
1 cup broccoli florets
16 -
1 carrot, julienned
17 -
2 green onions, cut into 2-inch pieces
18 -
1 cup fresh Thai basil leaves
19 -
Lime wedges for serving
# Instructions:
01 -
Soak the wide rice noodles in warm water for 15–20 minutes until they soften. Drain and set aside.
02 -
In a bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar dissolves. Set aside.
03 -
Heat vegetable oil in a large wok over medium-high heat. Add minced garlic and Thai red chilies. Stir-fry for about 30 seconds until fragrant. Add chicken pieces and stir-fry for 5–6 minutes until cooked through and lightly browned.
04 -
Toss in the sliced onion, bell peppers, broccoli florets, and julienned carrot. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
05 -
Add the softened noodles and stir-fry sauce. Gently toss everything together until well coated. Cook for 2–3 minutes until the noodles are tender and sauce is absorbed. Stir in green onions and Thai basil leaves. Cook for 1 minute until basil wilts.
06 -
Garnish with extra basil leaves and serve with lime wedges on the side. Enjoy immediately!
# Notes:
01 -
Use Thai basil for authentic flavor, but sweet basil works as a substitute
02 -
Adjust spiciness by varying the amount of Thai chilies
03 -
Handle noodles gently to prevent breaking
04 -
Add a splash of sesame oil for extra flavor if desired