Drunken Noodles (Pad Kee Mao)
Spicy, wok-tossed rice noodles with tender chicken, bright basil, and punchy aromatics—fast enough for weeknights but layered with complex Thai flavors. The sauce is savory-sweet with a hint of heat so the noodles cling and shine.
8 oz rice noodles, soaked until pliable
1 lb chicken thighs, thinly sliced
2 tbsp vegetable oil
4 clove garlic, minced
1 shallot, thinly sliced
2 thai bird chiles, thinly sliced (adjust for heat)
1 bell pepper, thinly sliced
2 stalk green onion, cut into 1-inch pieces
1 eggs, lightly beaten
2 cup bean sprouts
1 bunch thai basil, leaves only
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp brown sugar
1 pinch white pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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