Drunken Noodles (Pad Kee Mao) Recipe
Spicy stir-fried noodles with basil, bell peppers, onion, and chili
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Ingredients
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Sauce
Noodles & Protein
Vegetables & Herbs
Aromatics & Oil
Finishing & Optional
Method
Sauce
Combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, palm sugar, and water or chicken broth in a small bowl. Stir until the sugar dissolves. Taste and adjust: more fish sauce for saltiness, more sugar if you want sweeter, or a splash more water if too strong.
Noodles & Protein
Prepare noodles
If using dried wide rice noodles, soak according to package instructions until pliable but still slightly firm (al dente). If using fresh, gently separate the sheets into individual pieces and set aside. Drain well; keep a little noodle water if they seem dry.
Season and pre-cook protein
Pat chicken slices dry and season lightly with a pinch of salt and 1/2 teaspoon of light soy sauce. Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the chicken in a single layer and stir-fry until just cooked through (2–3 minutes). Remove chicken to a plate and set aside.
Vegetables & Herbs
Wipe the wok if necessary, then add the remaining 1 tablespoon oil and heat over high heat. Add minced garlic and sliced chilies; stir-fry for 15–20 seconds until fragrant but not burnt. Add sliced onion and bell peppers and stir-fry for 1–2 minutes until they begin to soften but remain crisp-tender.
Return the cooked chicken to the wok and toss to combine with the vegetables for 30 seconds so flavors meld.
Combine & Finish
Add the drained noodles to the hot wok, spreading them out so they contact the surface. Pour the prepared sauce evenly over the noodles. Using tongs or a spatula, gently toss and stir-fry to coat the noodles, vegetables, and chicken with the sauce. If the noodles are sticky or sauce looks dry, add 1–2 tablespoons of water (or reserved noodle soaking liquid) to loosen and help distribute sauce.
Continue stir-frying on high for 1–2 minutes until the noodles are heated through and the sauce has mostly evaporated, leaving glossy, well-coated noodles. Add the sesame oil and toss again.
Turn off the heat and immediately add the basil leaves and sliced green onions. Toss briefly so the residual heat wilts the basil but keeps it fragrant (about 20–30 seconds).
Taste and adjust seasoning — add a little extra fish sauce, soy, or a pinch of sugar if needed.
Serve
Divide the drunken noodles among plates. Garnish with lime wedges and crushed peanuts if using. Serve immediately while hot.