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A bowl of pad kee Mao, or drunken noodles, with a pair of chopsticks picking up a bite.
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Chicken Pad Kee Mao (Drunken Noodles)

It's your favorite Thai takeout meal, but at home and a lot less expensive: Chicken Pad Kee Mao (Drunken Noodles) has chewy rice noodles, sautéed veggies, and juicy chicken tossed in a sweet and savory homemade sauce. It's a great dinner option for the family!
Prep Time20 minutes
Cook Time25 minutes
Course: Dinner
Cuisine: Asian
Servings: 4
Calories: 282kcal
Author: Shani W.

Equipment

Ingredients
  

  • 4 count garlic cloves
  • 1 - 2 count Thai chiles (chopped)
  • 1 pound boneless, skinless chicken thighs (chopped into small pieces)
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • ½ teaspoon white pepper
  • 2 ounces Chinese broccoli
  • 2 ounces yellow onion
  • 1 count red bell pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • ½ tablespoon fish sauce
  • 2 tablespoons brown sugar
  • 1 pinch MSG (optional)
  • 1 tablespoon vegetable oil
  • 8 ounces dried wide rice noodles
  • 1 handful Thai basil
  • 1 count green onion (chopped; for garnish)

Instructions

  • To begin, mash together the garlic and Thai chiles using a mortar and pestle, until a paste forms.
    We'll use a little of this paste for the chicken marinade, and the rest for building the noodles flavor later on.
  • Take a teaspoon of the chili paste and add to a bowl with the chopped chicken thighs.
    Top with soy sauce, cornstarch, and white pepper.
  • Mix well and set aside to marinate for 10 minutes.
  • Meanwhile, chop the Chinese broccoli, onion, and red bell pepper. For the broccoli, dice up the stems and then slice the leafy greens.
  • In a deli container or cup, create the sauce: soy sauce, oyster sauce, fish sauce, brown sugar, and a touch of (optional) MSG.
  • Pour about half of the vegetable oil into a large skillet on medium heat. Cook the marinated chicken until seared, then set aside.
  • Prepare the rice noodles per package instructions.
    Immediately rinse under cold water to stop them from cooking, then drain and set aside.
  • In the same skillet that the chicken was cooked in, sauté the rest of the chili paste in the remaining oil for about 30 seconds on medium heat. Don't breathe this in directly - it will burn your nostrils!
  • Pour in the onions, bel pepper, the broccoli stalks, and the cooked chicken back into the pan. Cook until the veggies have softened, another 4 - 5 minutes.
  • Add the drained noodles and sauce to the pan. Let it sit for about a minute or two to caramelize, then begin stirring.
  • Pour the broccoli leaves and Thai basil, stirring until the greens wilt. Remove the pan from heat.
  • Top with chopped green onions for garnish. Serve hot and enjoy!

Notes

This recipe comes together really quickly once you begin cooking. Practice mise en place and have your ingredients already chopped or sliced to save on some time.
 
  • Can't find Thai basil? Regular basil will do in a pinch.
  • Can't find Chinese broccoli? Broccolini is a great substitute.
  • 2 Thai chiles are subtly spicy enough to notice, but not burn your tongue. If you don't like a lot of spice, use 1 chili pepper and remove most of the seeds.

Nutrition

Calories: 282kcal | Carbohydrates: 26g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 108mg | Sodium: 1296mg | Potassium: 384mg | Fiber: 1g | Sugar: 7g | Vitamin A: 439IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 2mg