Thai Drunken Noodles (Pad Kee Mao)

Thai drunken noodles (pad kee mao) are wide rice noodles in a flavorful sauce with your choice of protein, veggies, and tons of Thai basil. 

I finally ordered Thai drunken noodles (pad kee mao) the last time we had take-out, and I can’t believe it took me so long to try them. I loved how slippery the wide rice noodles were and how well they soaked up the delicious sauce! I found this easy Thai drunken noodles recipe on Recipe Tin and adapted it by adding bok choy. My son and I ate these noodles for lunch and thought they were fantastic. Quick, easy, and so comforting!

Thai Drunken Noodles (Pad Kee Mao)

Noodles:

• 7 oz dried wide rice noodles, cooked per package instructions

Sauce:

• 3 tbsp oyster sauce
• 1½ tbsp soy sauce
• 1½ tbsp dark soy sauce
• 1 tbsp water
• 2 tsp sugar

Stir Fry:

• 2 tbsp vegetable oil (peanut & vegetable will also work)
• ½ yellow onion , chopped
• 1 bulb baby bok choy, leafy green & white stem separated, white stem portions chopped
• ½ lb chicken thighs, cut into bite-size pieces (chicken breast will also work)
• 2 tsp fish sauce (can substitute soy sauce)
• 4 green onions, cut into 2-inch pieces
• 3 large cloves of garlic , minced
• 2 Thai chilies, deseeded, very finely chopped
• 1 cup Thai basil leaves

How to Make Thai Drunken Noodles (Pad Kee Mao)

Prepare the wide rice noodles per the package instructions; drain.

Make the sauce by whisking together the oyster sauce, soy sauce, dark soy sauce, water, and sugar until well combined.

Heat the oil in a large cast iron skillet or wok over high heat.

Add onion and white portion of the bok choy stems, and cook for 1 minute, stirring constantly.

Add the chicken and fish sauce, and fry until cooked, around 2 minutes.

Add green onion, garlic, Thai chilies, the cooked & drained noodles, and the well-whisked sauce, and cook, stirring constantly, for 1 minute until the sauce reduces and coats the noodles.

Remove from heat and immediately add the fresh Thai basil leaves, toss until just wilted. Serve immediately. Enjoy.

Thai Drunken Noodles (Pad Kee Mao)

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 16 minutes minutes

Course: Main

Cuisine: Asian

Servings: 2 - 3

Author: Pam - For the Love of Cooking

Equipment

• Large Cast Iron Skillet or Large Wok

Ingredients

Noodles:

• 7 oz dried wide rice noodles cooked per package instructions

Sauce:

• 3 tbsp oyster sauce
• 1½ tbsp soy sauce
• 1½ tbsp dark soy sauce
• 1 tbsp water
• 2 tsp sugar

Stir Fry:

• 2 tbsp vegetable oil peanut & vegetable will also work
• ½ yellow onion chopped
• 1 bulb baby bok choy leafy green & white stem separated, white stem portions chopped
• ½ lb chicken thighs cut into bite-size pieces (chicken breast will also work)
• 2 tsp fish sauce can substitute soy sauce
• 4 green onions cut into 2-inch pieces
• 3 large cloves of garlic minced
• 2 Thai chilies deseeded, very finely chopped
• 1 cup Thai basil leaves

Instructions

• Prepare the wide rice noodles per the package instructions; drain.
• Make the sauce by whisking together the oyster sauce, soy sauce, dark soy sauce, water, and sugar until well combined.
• Heat the oil in a large cast iron skillet or wok over high heat.
• Add onion and white portion of the bok choy stems, and cook for 1 minute, stirring constantly.
• Add the chicken and fish sauce, and fry until cooked, around 2 minutes.
• Add green onion, garlic, Thai chilies, the cooked & drained noodles, and the well-whisked sauce, and cook, stirring constantly, for 1 minute until the sauce reduces and coats the noodles.
• Remove from heat and immediately add the fresh Thai basil leaves, toss until just wilted. Serve immediately. Enjoy.

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking