Drunken Noodles

2.50 from 4 votes

Whether you’re coming back from a night ofpartying or just need a quick pick-me-up dish, a bowl of Drunken Noodles, alsoknown as Pad Kee Mao, is just exactly what you need!

Prep Time15

Cook Time20

Course: Main Course, Side Dish

Cuisine: Asian, Thai

Keyword: Drunken Noodles, Pad Kee Mao, Thai Drunken Noodles

Servings: people

Calories: 197kcal

Ingredients

8 ounces flat wide dry rice noodles ¼ inch or more if you have them
1 teaspoon sesame oil

Sauce

4 Tablespoons soy sauce
2 Tablespoon oyster sauce
2 Tablespoon fish sauce
2 Tablespoon brown sugar
½ teaspoon pepper
½ teaspoon ground ginger

Stir Fry:

2 pieces Chicken breasts butterflied, then sliced thin
4 Tablespoons oil divided in half. vegetable, or canola
2 cloves garlic pressed
1 piece Thai bird’s eye chili chopped (wear gloves or wash as soon as you’re done, and don’t touch your eyes)
1 - can whole baby corn 15 ounce, cut in half and quartered
1 medium bell pepper sliced
10 pieces snow peas
2 medium green onions sliced
1 cup Thai holy basil torn into small pieces

Optional Garnish: chopped green onions and basil

Instructions

Have everything ready to go before you start cooking as it goes fast.
Mix sauce ingredients in a medium mixing bowl: soy sauce, oyster sauce, fish sauce, brown sugar, pepper, and ginger. Set this aside.
Place cut chicken into a medium bowl.
Pour a third of the sauce over the chicken, incorporate, and place in the refrigerator to marinate for 20-30 minutes.
While the chicken is marinating, boil a large pot of water, then cover noodles with the boiling water and let them sit for 10 minutes (stirring a few times). Drain and rinse with cold water. Toss the noodles with the teaspoon of sesame oil. Set aside for now.
It is best to use a wok or large nonstick skillet for this dish. Heat 2 Tablespoons of oil in the skillet over medium heat, place the marinated chicken in and cook through. Take chicken out of the skillet and set aside. Turn up the heat to medium-high, when the skillet is really hot, add garlic, chilies, baby corn, bell pepper, and snow peas. Fry this for 2 minutes, stirring constantly to avoid burning.
Then add the green onions and basil. Continue to cook and stir for another minute.
Mix the cooked chicken back into the skillet and combine. Then pour in the sauce and noodles to the pan. Stir as this is cooking until the noodles are the desired texture (about 5 more minutes). Make sure to turn the noodles over as they cook to help them absorb the sauce.
Remove from the wok and serve immediately.

Notes

Storage Instructions

On the rare occasion that you have some left-overs, you can keep it refrigerated for up to 5 days in a clean, air-tight container. Simply reheat in the wok or in your microwave. If you are reheating in a microwave, make sure to keep a lid on to keep in the moisture or add a little water.

Frequently Asked Questions

Can I add a different meat to this dish?

Yes! Shrimp, beef, and pork are all delicious in this dish! You could add about 8 ounces (½ pound) of meat. If you are adding the meat uncooked, make sure to fry it first, then add the garlic, chilis, and veggies to the stir fry.

Are there other veggies that go well with Drunken Noodles?

Yes, you could add sliced onions, Chinese broccoli, celery, broccoli, mushrooms or spinach.

I don’t have oyster sauce and fish sauce - is there something else I could use?

You could leave those out, but it will change the taste. If you have Worcestershire sauce, add a tablespoon of that in place of the oyster and fish sauce.

I am using fresh wide rice noodles; how do I get them ready for the stir fry?

Just before you are ready to add them to the stir fry, place the noodles in a colander and run hot tap water over them until they are softened up.

What if I do not have Thai holy basil or Thai basil leaves?

This herb can be a bit hard to find. If you do not have any, regular basil will do in a pinch.

Can I use thinner rice noodles?

Sure, you can. Make sure to follow the package instructions when cooking them al dente

Nutrition