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Rice Noodle Pad Kee Mao

Thai drunken noodles - wide rice noodles stir-fried with chicken, fresh Thai basil, garlic, and a fiery savory sauce. A bold, satisfying street food classic that comes together fast in a screaming-hot pan.

40 minMediumServes 4480 cal/serving

ThaiDinnerStovetopStandardHigh FiberHigh ProteinPork-Free

Ingredients

  • 12 oz wide flat rice noodles (fresh or dried; 3/4 inch wide), soaked if dried
  • 1 lb boneless skinless chicken thighs, thinly sliced
  • 1/4 cup vegetable oil
  • 6 garlic cloves, minced
  • 4 fresh Thai bird chilies (or serrano chilies), thinly sliced
  • 1/4 cup oyster sauce
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 2 tbsp fish sauce
  • 2 tsp dark soy sauce (for color)
  • 2 tsp granulated sugar
  • 1 red bell pepper, thinly sliced
  • 2 large eggs
  • 1 cup fresh Thai basil leaves (or regular basil)

Instructions

  1. 1

    If using dried 12 oz wide flat rice noodles (fresh or dried; 3/4 inch wide), soak in room-temperature water for 20 minutes until pliable but still firm, then drain well. If using fresh noodles, separate the strands gently and set aside.

  2. 2

    In a small bowl, combine 1/4 cup oyster sauce, 2 tbsp soy sauce (or tamari for gluten-free), 2 tbsp fish sauce, 2 tsp dark soy sauce (for color), and 2 tsp granulated sugar. Stir until sugar dissolves. Set the sauce aside.

  3. 3

    Heat a wok or large heavy skillet over the highest heat your stove allows until smoking hot. Add 1/4 cup vegetable oil and immediately add 6 minced garlic cloves and 4 thinly sliced fresh Thai bird chilies (or serrano chilies). Stir-fry for 20 to 30 seconds until fragrant.

  4. 4

    Add 1 lb thinly sliced boneless skinless chicken thighs and spread it into a single layer. Let it sear undisturbed for 1 minute, then stir-fry until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and is no longer pink, about 3 to 4 minutes total.

  5. 5

    Push the chicken to the side of the wok. Crack 2 large eggs into the empty space and scramble them until just set, then fold together with the chicken.

  6. 6

    Add 1 thinly sliced red bell pepper and the drained noodles. Pour the sauce over everything. Toss vigorously with tongs for 1 to 2 minutes until the noodles absorb the sauce and develop slight caramelized edges.

  7. 7

    Remove from heat, fold in 1 cup fresh Thai basil leaves (or regular basil) until just wilted, and serve immediately.

Questions

Can I make Rice Noodle Pad Kee Mao gluten-free?

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

How long does Rice Noodle Pad Kee Mao keep?

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

Can I halve or double Rice Noodle Pad Kee Mao?

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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