Name: 20-min Easy Thai Drunken Noodles (Pad Kee Mao) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: ½ lb skinless boneless chicken thighs, thinly sliced; 2 cups Chinese broccoli, chopped into 2-inch pieces with stalks sliced thinly; 1 cup Holy basil (or Thai basil); 4 garlic cloves, minced; 2 bird’s eye chilies (or Thai red chilies), deseeded & chopped; 1 lb fresh wide rice noodles, separated; 2 tsp oyster sauce (or vegetarian stir-fry sauce, to season chicken); 2 tbsp oyster sauce (or vegetarian stir fry sauce); 2 tsp regular soy sauce (or light soy sauce); 2 tsp dark soy sauce; 5 tsp white granulated sugar (or cane sugar); 1 tbsp white vinegar (or rice vinegar / apple cider vinegar); 1 tbsp water (cold or room temp); 2 tbsp vegetable oil (or any neutral oil)

Description

A quick and flavorful Thai Drunken Noodles (Pad Kee Mao) recipe featuring tender chicken thighs, fresh wide rice noodles, Chinese broccoli, and fragrant holy basil tossed in a savory, slightly spicy sauce. Ready in just 20 minutes, this dish balances sweet, salty, and tangy notes for an authentic Thai street food experience perfect for a quick weeknight dinner.

Ingredients

Proteins

½ lb skinless boneless chicken thighs, thinly sliced

Vegetables & Herbs

2 cups Chinese broccoli, chopped into 2-inch pieces with stalks sliced thinly
1 cup Holy basil (or Thai basil)
4 garlic cloves, minced
2 bird’s eye chilies (or Thai red chilies), deseeded & chopped

Noodles

1 lb fresh wide rice noodles, separated

Sauces & Condiments

2 tsp oyster sauce (or vegetarian stir-fry sauce, to season chicken)
2 tbsp oyster sauce (or vegetarian stir fry sauce)
2 tsp regular soy sauce (or light soy sauce)
2 tsp dark soy sauce
5 tsp white granulated sugar (or cane sugar)
1 tbsp white vinegar (or rice vinegar / apple cider vinegar)
1 tbsp water (cold or room temp)

Oils

2 tbsp vegetable oil (or any neutral oil)

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Instructions

Prepare the sauce: In a small bowl, combine the oyster sauce, regular soy sauce, dark soy sauce, sugar, white vinegar, and water until the sugar is completely dissolved. Set the sauce aside to marry the flavors.
Season the chicken: Place the thinly sliced chicken thighs in a large bowl and toss with 2 teaspoons of oyster sauce to season evenly. Let it sit briefly to absorb the flavor.
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the seasoned chicken and fry until cooked through, about 2-3 minutes. Remove the chicken from the pan and set aside to keep warm.
Sauté aromatics and vegetables: In the same pan, sauté the minced garlic and chopped chilies for 10 seconds until fragrant. Push them to the side of the pan, add the remaining 1 tablespoon of vegetable oil in the empty space, then add the chopped Chinese broccoli. Toss with the aromatics and cook until the leaves soften, about 1 minute.
Add noodles and sauce: Add the fresh wide rice noodles to the pan along with the prepared noodle sauce. Gently toss everything to coat the noodles evenly and let most of the sauce absorb. Allow the noodles to sit and char slightly in the pan for 30-60 seconds to develop extra flavor.
Combine and finish: Return the cooked chicken to the pan along with the holy basil leaves. Gently toss all the ingredients together until well combined and the basil wilts slightly. Serve immediately and enjoy your flavorful Pad Kee Mao!

Notes

For noodle substitutes, you can use dried wide rice noodles soaked in warm water until softened or fresh flat egg noodles if rice noodles are unavailable.
Bird’s eye chilies are quite spicy; adjust the quantity to your preferred spice level.
Holy basil imparts a distinct peppery aroma, but Thai basil is an excellent alternative.
Be careful not to overcook the noodles to keep their texture chewy and tender.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Frying
Cuisine: Thai