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Overview#
Spicy Thai stir-fried rice noodles with:
- chicken
- garlic
- chilli
- Thai basil.
Pad Kee Mao translates roughly to “drunken noodles” and is traditionally enjoyed with an ice-cold beer. It’s a quick, savoury, and spicy dish that comes together in minutes.
Details#
- Prep time: 10 minutes
- Cook time: 6 minutes
- Total time: 16 minutes
- Servings: 2–3
- Difficulty: Easy
- Cuisine: Thai
Ingredients#
Noodles#
- 200 g dried wide rice noodles
Stir Fry#
- 2 tbsp oil (peanut, vegetable, or canola)
- 3 large garlic cloves, minced
- 2 bird’s eye or Thai chillies, deseeded and finely chopped
- ½ onion, sliced
- 200 g chicken thighs, cut into bite-sized pieces
- 2 tsp fish sauce (or soy sauce)
- 2 green onions, cut into 3 cm pieces
- 1 cup Thai basil or Thai holy basil leaves
Sauce#
- 3 tbsp oyster sauce
- 1½ tbsp light soy sauce
- 1½ tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
Method#
Prepare the noodles. Cook or soak the rice noodles according to the packet instructions, then drain.
Mix the sauce. Combine the oyster sauce, light soy sauce, dark soy sauce, sugar, and water in a small bowl.
Heat the wok. Heat the oil in a wok or large, heavy-based frying pan over high heat.
Cook the aromatics. Add the garlic and chilli and stir-fry for approximately 10 seconds. Avoid inhaling the chilli fumes.
Add the onion. Stir-fry for 1 minute.
Cook the chicken. Add the chicken and fish sauce. Stir-fry for approximately 2 minutes, or until the chicken is cooked through.
Add the noodles and sauce. Add the green onions, prepared noodles, and sauce. Stir-fry for approximately 1 minute, until the sauce reduces and coats the noodles.
Finish with basil. Remove from the heat, add the basil, and toss until just wilted.
Serve immediately. Enjoy while hot, ideally with an ice-cold beer.
Notes#
- Rice noodles: Wide rice noodles are preferred, but thinner varieties will work. Follow the packet instructions when preparing them.
- Chilli: Two bird’s eye or Thai chillies provide moderate heat. Adjust the quantity to taste, or add chilli paste with the chicken.
- Thai basil: Thai basil has a subtle aniseed flavour. Thai holy basil is traditional, but regular Thai basil is a common substitute. Ordinary Italian basil also works.
- Soy sauce: All-purpose soy sauce can replace the light and dark soy sauces. Alternatively, replace the dark soy sauce with additional light soy sauce. Avoid using only dark soy sauce, as the flavour will be too strong.
- Preparation: Have all ingredients measured and ready before cooking. Stir-frying happens quickly over high heat.
Nutrition#
Approximate values per serving, assuming 3 servings.
| Nutrient | Amount | | — | — : | | Calories | 454 kcal | | Carbohydrates | 58.6 g | | Protein | 22.9 g | | Fat | 14.8 g | | Saturated fat | 2.4 g | | Polyunsaturated fat | 12.4 g | | Cholesterol | 79 mg | | Sodium | 223 mg | | Fibre | 1.5 g | | Sugar | 2.7 g |
Source#
Adapted from Thai Drunken Noodles (Pad Kee Mao) by the GOAT Nagi Maehashi, RecipeTin Eats.
