Spicy Drunken Noodles Recipe – Quick & Easy Pad Kee Mao

Craving a taste of Thailand that’s both fiery and incredibly satisfying? Look no further than this quick and easy Spicy Drunken Noodles (Pad Kee Mao) recipe! Featuring wide rice noodles, tender chicken, fresh vegetables, and a punchy, savory sauce, it’s a perfect weeknight meal that delivers big on flavor in under 30 minutes. Get ready to stir-fry your way to an authentic Thai experience right in your own kitchen!

Ingredients

• 1 lb fresh wide rice noodles (or 8 oz dried, prepared according to package)
• 1 tbsp vegetable oil
• 1 lb boneless, skinless chicken breast or thighs, thinly sliced
• 4-5 cloves garlic, minced
• 2-4 Thai bird’s eye chilies, minced (adjust to spice preference)
• 1 red bell pepper, sliced
• 1/2 onion, sliced
• 1 cup Chinese broccoli (gai lan), cut into 2-inch pieces (or regular broccoli florets)
• 1 cup fresh Thai basil leaves
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce (for color and richer flavor)
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 tbsp water or chicken broth

Instructions

1. 1. Prepare Noodles: If using fresh wide rice noodles, gently separate them. If using dried, soak in hot water for 10-15 minutes until pliable, then drain thoroughly. Set aside.
2. 2. Make Sauce: In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, white pepper, and water/broth. Set aside.
3. 3. Stir-fry Aromatics: Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add minced garlic and Thai chilies, stir-fry for 15-30 seconds until fragrant (be careful not to burn the garlic).
4. 4. Cook Chicken: Add sliced chicken to the wok and stir-fry for 3-4 minutes, or until cooked through and lightly browned.
5. 5. Add Vegetables: Add sliced red bell pepper, onion, and Chinese broccoli (or regular broccoli) to the wok. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
6. 6. Combine & Sauce: Add the prepared rice noodles to the wok. Pour the sauce mixture evenly over the noodles and vegetables. Toss everything together vigorously, using tongs or spatulas, to coat the noodles and ingredients evenly. Continue to stir-fry for 2-3 minutes, allowing the noodles to absorb the sauce and develop a slight char.
7. 7. Finish with Basil: Remove the wok from heat. Stir in the fresh Thai basil leaves until just wilted.
8. 8. Serve: Transfer the Spicy Drunken Noodles immediately to plates and serve hot.