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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

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.

Questions

Can I make Pad Kee Mao Drunken Noodles gluten-free?

Yes. The gluten in this entry is 1/4 cup oyster sauce, 2 tbsp soy sauce, 2 tsp dark soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Pad Kee Mao Drunken Noodles keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pad Kee Mao Drunken Noodles?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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