Drunken Noodles (Pad Kee Mao)

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Prep Time
10m
Cook Time
6m
Total Time
16m
This Drunken Noodles (Pad Kee Mao) recipe features wide rice noodles in a flavorful stir-fry with garlic, chilies, onion, chicken, and Thai basil. The sauce, made with oyster sauce, soy sauce, and sugar, adds the perfect balance of savory and sweet. A delicious and simple Thai dish that's sure to impress.
Drunken Noodles (Pad Kee Mao) Image
Recipe Options

Ingredients

Servings: 2
Scale:
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0.25
0.5
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2
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6

Noodles

Stir Fry

Sauce

Steps

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Notes

1. Wide rice noodles - use wide ones and prepare per packet. I use ones labelled as "Pad Thai" rice noodles (see in post, here it is at Woolworths). Fine to use thinner ones if you can't find wide ones.

2. Chilli - 2 birds eye or Thai chillies gives this a nice buzz of spice but won't blow your head off! Feel free to adjust to your taste. Can also use a dollop of chilli paste instead - add it with the chicken.

3. Thai Basil - tastes like regular basil with slight aniseed flavour. Traditionally made with Thai Holy Basil which tastes like regular basil but most restaurants outside Thailand use regular Thai Basil (easier to find, sold at Harris Farms and some Woolies, Coles in Australia).

Substitute with regular basil (it tastes like Drunken Noodles in Thailand!)

4. Soy Sauce - both light and dark soy sauce can be substituted with all purpose soy sauce (ie soy sauce that is just labelled "soy sauce" without "dark" or "light" or "sweet" in front of it).

Can also sub the dark soy with more light soy.

DO NOT use all dark soy sauce - will be far too strong.

5. Nutrition per serving, assuming 3 servings.

Nutrition Facts

  • Calories
    599kcal
    29%
  • Fat
    23g
    1%
  • Saturated Fat
    4g
    0%
  • Carbohydrates
    63g
    3%
  • Fiber
    1g
    0%
  • Sugar
    5g
    0%
  • Protein
    29g
    1%
  • Cholesterol
    91mg
    4%
  • Sodium
    1,728mg
    86%
Percent Daily Values are based on a 2,000 calorie diet.
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