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Pad Kee Mao Drunken Noodles

Wide rice noodles stir-fried over high heat with chicken, Thai chiles, holy basil, and a savory-sweet sauce - bold, spicy, and intensely flavored. A Thai street-food classic distinct from the horchata and rice noodle dishes already in the catalog.

35 minMediumServes 4520 cal/serving

ThaiLunchStovetopStandardHigh ProteinLow CarbDairy-FreeNut-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

  • 8 oz wide dried rice noodles (sen yai, about 3/4-in wide), soaked in warm water 30 min
  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 6 tbsp neutral oil (vegetable or canola)
  • 8 garlic cloves, minced
  • 4-8 Thai bird's eye chiles (or serrano), thinly sliced
  • 2 large eggs
  • 1/4 cup oyster sauce
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp granulated sugar
  • 1/2 tsp ground white pepper
  • 1 cup fresh holy basil leaves (or Thai basil)
  • 8 oz broccolini or broccoli florets, cut into bite-sized

Instructions

  1. 1

    Drain the soaked soaked in warm water 30 min wide dried rice noodles (sen yai, about 3/4-in wide) and set aside. In a small bowl, stir together 1/4 cup oyster sauce, 2 tbsp fish sauce, 2 tbsp soy sauce, 2 tsp dark soy sauce, 2 tsp granulated sugar, and 1/2 tsp ground white pepper. Set the sauce aside.

  2. 2

    Heat half of the 6 tbsp neutral oil (vegetable or canola) in a large wok over the highest heat your stove allows until smoking. Add 8 minced garlic cloves and 4-8 thinly sliced Thai bird's eye chiles (or serrano) and stir-fry for 20 seconds.

  3. 3

    Add 1 lb thinly sliced boneless, skinless chicken breast and stir-fry for 3 to 4 minutes until cooked through to an internal temperature of 165°F (74°C). Push the chicken to one side of the wok.

  4. 4

    Add a little more neutral oil (vegetable or canola) to the empty side of the wok and crack in 2 large eggs. Scramble briefly, then fold into the chicken.

  5. 5

    Add 8 oz cut into bite-sized broccolini or broccoli florets and toss for 1 to 2 minutes until bright green and just tender.

  6. 6

    Add the drained noodles and pour the sauce over everything. Toss for 2 to 3 minutes over high heat until the noodles are evenly coated, slightly caramelized, and any excess sauce is absorbed.

  7. 7

    Remove from heat and fold in 1 cup fresh holy basil leaves (or Thai basil) leaves. Serve immediately.

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Questions

What is Pad Kee Mao Drunken Noodles?

Wide rice noodles stir-fried over high heat with chicken, Thai chiles, holy basil, and a savory-sweet sauce - bold, spicy, and intensely flavored. A Thai street-food classic distinct from the horchata and rice noodle dishes already in the catalog. This reference files it under Thai lunch: made on the stovetop, rated medium and about 35 minutes start to finish.

What internal temperature should Pad Kee Mao Drunken Noodles reach?

For Pad Kee Mao Drunken Noodles, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Is there a substitute for Thai basil in Pad Kee Mao Drunken Noodles?

The entry for Pad Kee Mao Drunken Noodles calls for 1 cup fresh holy basil leaves (or Thai basil). In its place: Italian basil with a few mint leaves comes close. Add it off the heat.

Can I use chicken thighs instead of chicken breasts in Pad Kee Mao Drunken Noodles?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Pad Kee Mao Drunken Noodles uses 1 lb boneless, skinless chicken breast, thinly sliced.

Can I make Pad Kee Mao Drunken Noodles less spicy?

Yes. The heat in Pad Kee Mao Drunken Noodles comes from 4-8 Thai bird's eye chiles (or serrano), thinly sliced. For a milder plate, remove the seeds and ribs from the chiles, or use half; nothing else in the method changes.

Is Pad Kee Mao Drunken Noodles low-carb?

A serving of Pad Kee Mao Drunken Noodles carries 15 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 75 percent of the budget; against a moderate 100 g low-carb day it is 15 percent.

Can I start Pad Kee Mao Drunken Noodles the day before?

Yes. Step 1 is a built-in pause of 30 minutes: "Drain the soaked soaked in warm water 30 min wide dried rice noodles (sen yai, about 3/4-in wide) and set aside." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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