Drunken Noodles
Drunken noodles, or pad kee mao, are wide rice noodles stir-fried with chicken, basil, and chilies in a savory-spicy sauce. Bold, garlicky, and fragrant with Thai basil, they pack a serious flavor punch. This fast stir-fry beats takeout and comes together in 25 minutes.
- ⏱ 25 min
- 📊 easy
- 🍽 Family
Ingredients
- 300 g wide rice noodles
- 400 g chicken, sliced
- 1 cup Thai basil
- 4 cloves garlic, minced
- to taste Thai chilies
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 bell pepper, sliced
Instructions
- Soak or cook the wide rice noodles until just tender, then drain.
- Heat oil in a wok over high heat and stir-fry the garlic and chilies briefly.
- Add the chicken and stir-fry until cooked through.
- Add the bell pepper and stir-fry for 1 minute.
- Add the noodles and the soy and oyster sauces, tossing over high heat to char slightly.
- Fold in the Thai basil until wilted and serve immediately.
💡 Chef's tip
Have every ingredient prepped and ready before you start; the cooking goes fast and there is no time to chop once the wok is hot.
Stir-frying over the highest heat and not overcrowding the pan gives the noodles their signature smoky char, known as wok hei, that defines the dish.
Nutrition (per serving)
- Calories: 460 kcal
- Protein: 30 g
- Carbs: 58 g
- Fat: 12 g
