Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Drunken Noodles (Pad Kee Mao) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 12 reviews

Drunken Noodles (Pad Kee Mao) is a quick and flavorful Thai-inspired stir-fry featuring tender chicken, vibrant bell peppers, fresh broccoli, and perfectly cooked rice noodles all tossed in a savory, sweet, and spicy sauce. Ready in just 15 minutes, this dish is perfect for busy weeknights when you want a delicious meal fast.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Noodles

  • 8 ounces dry rice noodles (250 g)

Protein and Vegetables

  • 1 pound chicken breast, skinless and boneless, cut into thin strips
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets

Sauce and Aromatics

  • 2 tablespoons vegetable oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • ⅓ cup oyster sauce
  • 1 teaspoon chili paste
  • 1 tablespoon dark soy sauce

Instructions

  1. Cook the Noodles: Prepare the rice noodles according to the package instructions, then drain and set aside.
  2. Heat Oil and Cook Chicken: In a large heavy skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the chicken strips and sauté for 3-4 minutes, turning halfway through until cooked thoroughly. Remove chicken from skillet and place on a plate.
  3. Sauté Bell Pepper: Add the remaining tablespoon of oil to the skillet, then add the sliced red bell pepper. Cook for 2 minutes until slightly tender.
  4. Add Broccoli and Aromatics: Stir in the broccoli florets, minced garlic, and minced ginger. Cook for another 2 minutes until the broccoli is bright green and crisp-tender.
  5. Make and Add Sauce: In a small bowl, whisk together the chili paste, oyster sauce, and dark soy sauce. Pour this sauce mixture into the skillet and stir to combine with vegetables.
  6. Combine Noodles and Chicken: Add the cooked noodles and chicken back into the skillet. Toss everything together to coat well in the sauce and heat through, about 2 minutes.
  7. Finish and Serve: Remove the skillet from heat. Garnish with chopped green onions if desired, then serve hot.

Notes

  • For a spicier dish, increase the chili paste amount or add fresh Thai chilies.
  • If rice noodles are stuck together after cooking, rinse briefly under warm water to separate them.
  • Can substitute chicken with shrimp, tofu, or beef as preferred.
  • Use low-sodium soy sauce and oyster sauce to reduce sodium intake.
  • Serve immediately for best texture and flavor as noodles may become soft over time.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dinner, Lunch
  • Method: Stovetop
  • Cuisine: Thai, Asian, American

Find it online: https://dishiary.com/drunken-noodles-pad-kee-mao-recipe/