Sugar-Free Pad Kee Mao (Drunken Noodles)

Experience the bold, authentic flavors of Thailand with this Sugar-Free Pad Kee Mao (Drunken Noodles), a healthier twist on a beloved classic! Packed with tender rice noodles, juicy chicken breast, and vibrant vegetables like bell peppers and green beans, this dish bursts with freshness and spice. Aromatic garlic, fiery red chilies, and fragrant Thai basil leaves infuse every bite, while a zesty, umami-rich sauce made with soy sauce, oyster sauce, fish sauce, and lime juice ties it all together—without any added sugars. Ready in just 35 minutes and perfect for weeknight dinners, this stir-fry is as quick and easy as it is flavorful. Whether you're cutting back on sugar or simply craving a guilt-free version of your favorite Thai street food, this recipe is sure to impress.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams Rice noodles
• 200 grams Chicken breast
• 4 cloves Garlic
• 3 pieces Fresh red chilies
• 1 medium Bell pepper
• 100 grams Green beans
• 2 large Eggs
• 1 cup Thai basil leaves
• 3 tablespoons Soy sauce
• 2 tablespoons Oyster sauce
• 1 tablespoon Fish sauce
• 2 tablespoons Lime juice
• 2 tablespoons Coconut oil

Directions

Step 1

Start by soaking the rice noodles in hot water for about 10 minutes or until they soften. Drain and set aside.

Step 2

Slice the chicken breast thinly for quick cooking.

Step 3

Peel and finely chop the garlic. Also, chop the fresh red chilies.

Step 4

Slice the bell pepper into thin strips and trim the green beans.

Step 5

In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and lime juice.

Step 6

Heat 1 tablespoon of coconut oil in a large wok or frying pan over medium-high heat. Add the garlic and chilies, stir-frying until fragrant.

Step 7

Add the chicken slices and stir-fry for about 5 minutes or until the chicken is cooked through.

Step 8

Push the chicken to one side of the wok and add the remaining coconut oil. Crack the eggs into the empty side and scramble them until fully cooked.

Step 9

Add the bell pepper and green beans, and stir well to combine with the chicken and eggs.

Step 10

Add the soaked noodles to the wok, pouring the sauce mixture over the top. Stir-fry all the ingredients together for a few minutes, ensuring the noodles are well coated with the sauce.

Step 11

Remove the wok from heat, add the Thai basil leaves, and toss until the leaves slightly wilt.

Step 12

Serve hot, garnishing with extra basil leaves if desired.

Nutrition Facts

Serving size	(1233.3g)

Amount per serving	% Daily Value*
Calories	1220.1

Total Fat 45.8g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 1.8g
Cholesterol 544mg	0%
Sodium 5419.1mg	0%
Total Carbohydrate 115.6g	0%
Dietary Fiber 21.2g	0%
Total Sugars 10.5g
Protein 95.0g	0%

Vitamin D 82IU	0%
Calcium 686.3mg	0%
Iron 29.4mg	0%
Potassium 2904.7mg	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: 32.9%

Protein: 30.3%

Carbs: 36.9%