Pad Kee Mao (Drunken Noodles)

Get ready to indulge in the bold and vibrant flavors of Pad Kee Mao, also known as Drunken Noodles—a beloved Thai street food dish that's a perfect balance of spicy, savory, and aromatic. This quick and easy recipe comes together in just 30 minutes, making it a fantastic weeknight dinner option. Tender wide rice noodles are stir-fried with thinly sliced chicken, crisp veggies like red bell peppers and green beans, and a tantalizing sauce made with fish sauce, oyster sauce, and dark soy sauce for an umami-packed bite. The dish is elevated with the fragrant kick of bird’s eye chilies and the fresh, peppery aroma of Thai basil leaves. Perfectly customizable and bursting with authentic Thai flavors, Pad Kee Mao is a must-try for spice lovers and noodle enthusiasts alike!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 oz wide rice noodles
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 2 bird's eye chilies, finely chopped
• 8 oz chicken breasts, thinly sliced
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and halved
• 1 yellow onion, sliced
• 2 tablespoons fish sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 1 cup fresh Thai basil leaves

Directions

Step 1

Prepare the rice noodles according to package instructions. Typically, this involves soaking them in warm water until they soften. Drain and set aside.

Step 2

In a large wok or skillet, heat vegetable oil over medium-high heat. Add minced garlic and chopped bird's eye chilies. Stir-fry for about 30 seconds until fragrant.

Step 3

Add the thinly sliced chicken and stir-fry until cooked through, about 3-4 minutes.

Step 4

Add sliced red bell pepper, green beans, and yellow onion to the wok. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.

Step 5

In a small bowl, mix fish sauce, oyster sauce, dark soy sauce, light soy sauce, and sugar. Pour this sauce mixture over the stir-fried ingredients in the wok.

Step 6

Add the drained rice noodles to the wok. Toss everything well to ensure the noodles are evenly coated with the sauce and mixed with the vegetables and chicken.

Step 7

Finally, add the fresh Thai basil leaves. Stir-fry for another minute until the basil wilts down and everything is combined.

Step 8

Serve hot, garnish with additional basil leaves if desired.

Nutrition Facts

Serving size	(1171.3g)

Amount per serving	% Daily Value*
Calories	1347.8

Total Fat 36.0g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 192.8mg	0%
Sodium 5607.8mg	0%
Total Carbohydrate 162.9g	0%
Dietary Fiber 24.7g	0%
Total Sugars 18.7g
Protein 99.0g	0%

Vitamin D 29.5IU	0%
Calcium 649.4mg	0%
Iron 29.6mg	0%
Potassium 2701.0mg	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: 23.6%

Protein: 28.9%

Carbs: 47.5%