High Protein Pad Kee Mao (Drunken Noodles)

Elevate your weeknight dinner routine with this flavor-packed High Protein Pad Kee Mao (Drunken Noodles). A protein-rich twist on the classic Thai street food, this dish features tender slices of chicken breast, golden cubes of tofu, and vibrant vegetables like red bell peppers, broccoli, and baby corn. Tossed with chewy wide rice noodles and coated in a savory, umami-packed sauce of soy, oyster, and fish sauces, it delivers bold, spicy flavors accented by fragrant Thai basil and fiery bird’s eye chilies. Ready in just 35 minutes, this quick and hearty meal packs a punch of protein while satisfying your cravings for takeout-style comfort. Perfect for those seeking a delicious high-protein dinner recipe that’s easy to prepare and bursting with Asian-inspired goodness!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces wide rice noodles
• 12 ounces boneless chicken breast, thinly sliced
• 8 ounces firm tofu, cubed
• 3 tablespoons soy sauce
• 3 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons sugar
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 4 bird's eye chilies, sliced
• 1 red bell pepper, julienned
• 1 onion, sliced
• 1 cup baby corn, halved lengthwise
• 1 cup broccoli florets
• 1 cup fresh Thai basil leaves

Directions

Step 1

Soak the rice noodles according to the package instructions, then drain and set aside.

Step 2

In a bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Stir until sugar dissolves. This is your sauce mix.

Step 3

Heat 1 1/2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the thinly sliced chicken breast and stir-fry until fully cooked, about 3-4 minutes. Remove chicken from the pan and set aside.

Step 4

In the same pan, add the remaining 1 1/2 tablespoons of vegetable oil. Add minced garlic and bird's eye chilies, and sauté for about 30 seconds until fragrant.

Step 5

Add cubed tofu and cook until golden brown on all sides, about 4-5 minutes.

Step 6

Add red bell pepper, onion, baby corn, and broccoli florets. Stir-fry until vegetables are tender-crisp, about 3 minutes.

Step 7

Return the chicken to the pan and add the soaked noodles. Pour the sauce mix over the noodles and toss everything together until well coated and the noodles are heated through.

Step 8

Before finishing, stir in the fresh Thai basil leaves and ensure they are wilted, about 1 minute.

Step 9

Serve immediately, garnished with more Thai basil if desired.

Nutrition Facts

Serving size	(1789.6g)

Amount per serving	% Daily Value*
Calories	2083.3

Total Fat 72.1g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 25.3g
Cholesterol 289.2mg	0%
Sodium 7017.5mg	0%
Total Carbohydrate 193.1g	0%
Dietary Fiber 32.1g	0%
Total Sugars 30.5g
Protein 177.4g	0%

Vitamin D 3.4IU	0%
Calcium 2233.6mg	0%
Iron 38.3mg	0%
Potassium 3798.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 33.3%

Carbs: 36.2%