Spicy Drunken Noodles – Easy Pad Kee Mao Recipe

Craving a dish that packs a punch with flavor and heat? Look no further than this easy Spicy Drunken Noodles, also known as Pad Kee Mao! This beloved Thai street food classic combines wide, chewy rice noodles with your choice of protein, vibrant vegetables, and an irresistible spicy, savory sauce, all ready in under 30 minutes. Get ready for an explosion of taste that will transport you straight to the bustling streets of Thailand.

Ingredients

• 1 lb fresh wide rice noodles (or 8 oz dried, rehydrated)
• 1 tbsp vegetable oil
• 1 lb chicken breast or thigh, thinly sliced (or beef, shrimp, tofu)
• 4 cloves garlic, minced
• 2-4 Thai bird’s eye chilies, minced (adjust to spice preference)
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets or Chinese broccoli (Gai Lan), chopped
• 1/2 cup baby corn, halved (optional)
• 1 cup holy basil or Thai basil leaves (essential for authentic flavor)
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce (for color and richness)
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 tbsp water or chicken broth

Instructions

1. **Prepare Noodles:** If using fresh noodles, gently separate them. If using dried, rehydrate according to package directions until tender-chewy, then drain well. Set aside.
2. **Prepare Sauce:** In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, white pepper, and water or broth. Set aside.
3. **Stir-fry Aromatics & Protein:** Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add minced garlic and chilies, stir-fry for 15-30 seconds until fragrant (be careful not to burn). Add sliced chicken (or chosen protein) and stir-fry until cooked through, about 3-4 minutes. Remove protein from the wok and set aside.
4. **Cook Vegetables:** Add onion, bell pepper, and broccoli to the wok. Stir-fry for 2-3 minutes until vegetables are tender-crisp. If using baby corn, add it now.
5. **Combine & Sauce:** Return the cooked protein to the wok. Add the prepared wide rice noodles. Pour the sauce mixture evenly over the noodles and ingredients. Toss quickly and vigorously to combine everything, ensuring the noodles are coated and slightly charred, about 2-3 minutes.
6. **Finish with Basil:** Remove the wok from heat. Stir in the fresh basil leaves until just wilted. Do not overcook the basil.
7. **Serve:** Transfer immediately to plates and serve hot. Garnish with extra chili flakes if desired.