Drunken Noodles Pad Kee Mao

This savory drunken noodle dish combines fragrant Thai chilies, aromatic garlic, and fresh vegetables in a rich brown sauce for a restaurant-quality meal right in your kitchen. I discovered this recipe during my quest to recreate my favorite Thai takeout dishes and it's become my go-to weeknight dinner when I need something flavorful and fast.

I first made these drunken noodles when entertaining friends who love spicy food. The combination of fresh Thai chilies and aromatic basil received so many compliments that it's now requested at every gathering.

Ingredients

• Fresh thick rice noodles: provide the traditional chewy texture crucial for authentic Pad Kee Mao
• Oyster sauce: delivers deep umami flavor that forms the base of the sauce
• Dark soy sauce: adds rich color and caramelized notes
• Thai chili peppers: bring essential heat that defines this dish
• Fresh basil: is non-negotiable as it provides the signature aroma
• Chinese broccoli: adds a pleasant bitter note that balances the sweet elements
• Baby corn: contributes a delightful crunch and sweet flavor
• Chicken thigh: offers more flavor than breast meat and stays tender in the high heat

Step-by-Step Instructions

Prepare the Sauce:

Combine oyster sauce, light soy sauce, dark soy sauce, fish sauce, and brown sugar in a small bowl. This balanced sauce mixture creates the perfect harmony of sweet, salty, and umami flavors that will coat every noodle.

Marinate the Protein:

Toss sliced chicken thigh with dark soy sauce in a medium bowl. This quick marinade helps the chicken develop a beautiful color and adds a layer of flavor before it meets the sauce.

Create the Aromatic Base:

Pulverize garlic and Thai chilies together until finely ground. This crucial step releases the essential oils and creates an aromatic foundation that infuses the entire dish with fragrance and heat.

Prepare the Noodles:

If using fresh rice noodle sheets, slice them into 1-inch wide strips. For dried noodles, rehydrate according to package directions. Having them ready before cooking ensures they can go directly into the wok at the right moment.

Stir Fry the Aromatics:

Heat oil in a large nonstick pan until hot. Add the ground garlic and chili mixture, stirring constantly for 30 seconds until the kitchen fills with their intoxicating aroma.

Cook the Protein:

Spread chicken in a single layer and let it brown on one side before flipping. This partial searing develops flavor while ensuring the chicken remains tender.

Add the Vegetables:

Introduce Chinese broccoli and baby corn to the pan. The timing here is crucial as we want the vegetables to remain vibrant and crisp while the chicken finishes cooking.

Combine Noodles and Sauce:

Add noodles and pour the prepared sauce over everything. Use tongs to gently toss until every noodle is coated with the rich brown sauce. Listen for the characteristic crackle as the noodles start to caramelize slightly.

Finish with Basil:

Remove from heat and add fresh basil, tossing just until wilted. This final touch adds the signature aroma that makes drunken noodles so distinctive.

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You Must Know

This dish gets its name not because it contains alcohol but possibly because it's so good it feels intoxicating.

Can be customized to any spice level by adjusting the number of chilies.

Perfect one-dish meal that contains protein, vegetables, and carbohydrates.

The Secret to Perfect Texture

The key to authentic drunken noodles lies in the wok hei or breath of the wok. Using high heat creates those slightly charred edges on the noodles that provide incredible texture and smoky flavor. Your home stove might not reach the temperatures of commercial wok burners, but a preheated heavy pan will get you close. Allow the noodles to sit undisturbed for brief moments to develop those crispy edges before tossing.

Vegetarian and Protein Options

This versatile recipe works beautifully with any protein you prefer. For vegetarians, firm tofu makes an excellent substitute. Simply press it well to remove excess moisture, then cut into cubes and sear until golden before proceeding with the recipe. Other excellent protein options include shrimp which cooks even faster than chicken, thinly sliced beef, or even eggs scrambled directly in the wok before adding other ingredients.

Make Ahead and Storage Tips

While drunken noodles are best enjoyed immediately after cooking, you can prepare components ahead of time. The sauce keeps well in the refrigerator for up to a week, and vegetables can be chopped and stored in airtight containers a day in advance. If you do have leftovers, store them in an airtight container for up to two days. When reheating, add a splash of water to loosen the noodles and reheat in a hot pan rather than the microwave to maintain texture.

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Frequently Asked Questions

→ What type of noodles can I use for drunken noodles?

Fresh wide rice noodles or dried ones rehydrated according to the package instructions work best, offering the authentic chewy texture.

→ Can I customize the protein in this dish?

Yes, you can use chicken, beef, shrimp, tofu, or any protein of your choice depending on your dietary preference.

→ What makes the sauce flavorful in drunken noodles?

The sauce is a blend of oyster sauce, light and dark soy sauce, fish sauce, and brown sugar for a balance of umami and sweetness.

→ Can I adjust the spice level of the dish?

Absolutely, you can add or reduce the amount of Thai chili peppers to suit your heat tolerance.

→ How should I prepare the vegetables for this dish?

Thinly slice Chinese broccoli or use broccolini, spinach, or other crisp vegetables for a fresh, crunchy texture.