Low Sodium Pad Kee Mao (Drunken Noodles)

Satisfy your cravings for bold Thai flavors with this Low Sodium Pad Kee Mao (Drunken Noodles), a healthier twist on the classic street food favorite. Featuring wide rice noodles stir-fried with tender slices of chicken breast, vibrant vegetables like red bell pepper, broccoli, and carrot, and fragrant Thai basil, this recipe delivers all the savory, smoky, and spicy notes you love—without the excessive sodium. A simple blend of low-sodium soy sauce, oyster sauce, fish sauce, and dark soy sauce ensures mouthwatering depth of flavor while keeping things heart-friendly. Ready in just 30 minutes, this quick, wholesome dish is perfect for a weeknight dinner and can be customized with your favorite protein or veggies. Serve with a squeeze of fresh lime for a zesty, tangy finish that ties it all together.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 oz wide rice noodles
• 8 oz skinless chicken breast, thinly sliced
• 2 tbsp cooking oil, preferably olive or canola
• 3 cloves garlic, minced
• 2 small Thai bird's eye chili, minced
• 1 medium red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 tbsp low sodium soy sauce
• 1 tbsp oyster sauce, low sodium or homemade
• 1 tsp fish sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1 cup fresh Thai basil leaves
• 0 lime wedges

Directions

Step 1

Soak the rice noodles in warm water for about 10-15 minutes until they are pliable but not fully cooked. Drain and set aside.

Step 2

In a large wok or skillet, heat 1 tablespoon of the cooking oil over medium-high heat. Add the minced garlic and Thai bird's eye chili, stir-frying until fragrant, about 30 seconds.

Step 3

Add the thinly sliced chicken breast to the wok, stir-frying until it is cooked through, approximately 3-5 minutes. Remove the chicken from the wok and set aside.

Step 4

In the same wok, add the remaining tablespoon of cooking oil. Add the red bell pepper, broccoli florets, and julienned carrot, stir-frying for 2-3 minutes until tender-crisp.

Step 5

Return the chicken to the wok. Add the drained rice noodles to the wok carefully.

Step 6

In a small bowl, mix together low sodium soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Pour this sauce mixture over the noodles, tossing everything gently to coat.

Step 7

Continue to stir-fry the noodles with veggies and chicken for 2-3 more minutes, until everything is well-mixed and heated through.

Step 8

Add the fresh Thai basil leaves, tossing one last time until the basil is wilted and fragrant.

Step 9

Serve the Pad Kee Mao immediately, garnished with lime wedges for squeezing over the noodles to taste.

Nutrition Facts

Serving size	(1087.1g)

Amount per serving	% Daily Value*
Calories	1196.5

Total Fat 34.2g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 147.4mg	0%
Sodium 3132.9mg	0%
Total Carbohydrate 153.7g	0%
Dietary Fiber 22.6g	0%
Total Sugars 16.1g
Protein 81.3g	0%

Vitamin D 0IU	0%
Calcium 627.6mg	0%
Iron 28.0mg	0%
Potassium 2491.7mg	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: 24.7%

Protein: 26.1%

Carbs: 49.3%