Drunken noodles, or Pad Kee Mao, are a delicious Thai street food dish known for their rich, savory flavors and a kick of spice. Whether you’ve savored them from a bustling street vendor in Bangkok or are trying them for the first time at home, these stir-fried noodles provide a culinary adventure that’s perfect for any weeknight dinner.
This quick recipe allows you to bring a touch of Thai cuisine to your table in just about 35 minutes. The colorful combination of wide rice noodles, succulent chicken, fresh vegetables, and aromatic basil makes this dish as versatile as it is delightful, allowing you to customize it to your spice preference or available ingredients.
Why You’ll Love This Recipe
This drunken noodles recipe is ideal for anyone seeking a speedy meal that doesn’t compromise on taste. The high heat during cooking results in slightly charred noodles, mimicking the traditional street-side preparation and creating an irresistible smoky flavor. Quick to prepare and flexible, you can easily adapt the ingredients to suit your taste or dietary needs.
Ingredients and Substitutions
The appeal of drunken noodles lies in their simplicity, using readily available ingredients:
- Medium wide rice noodles: 250 grams (dried) – These noodles are perfect for soaking up sauce flavors. Fresh rice noodles can also be used if available.
- Chicken: 250 grams (thighs or breast) – Feel free to substitute with shrimp, pork, tofu, or your preferred protein.
- Vegetable oil: 3 tablespoons – Canola or another neutral oil is suitable for high-heat stir-frying.
- Thai red chili peppers: 2-3, sliced – Adjust based on your spice preference or substitute with a milder chili.
- Baby bok choy: 4-5, cleaned and chopped – You can replace it with other vegetables, such as bell peppers or broccoli.
- Holy basil: 1 cup – Essential for authentic flavor; Thai basil can be used as a substitute if needed.
For the sauce, you’ll need:
- Soy sauce: 3 teaspoons – Adds umami and saltiness.
- Dark soy sauce: 1.5 teaspoons – Provides a richer flavor and darker color; regular soy sauce is an acceptable alternative.
- Oyster sauce: 2 teaspoons – Key to enhancing umami flavor.
- Fish sauce: 1 tablespoon + 1 teaspoon – Crucial for its distinct savory quality.
- Brown sugar: 2 teaspoons – Balances the saltiness of the sauce.
- Ground white pepper: A pinch – Infuses subtle heat and complexity.
- Chicken stock or water: 1/4 cup – Helps keep the noodles moist.
How to Make Drunken Noodles
- Begin by slicing the chicken against the grain into thin strips. Marinate the chicken with 1 teaspoon of soy sauce and allow it to rest for 15-20 minutes.
- Prepare the rice noodles according to package instructions. A recommended method is to soak the dried noodles in hot water until fully submerged, covering them for about 15-20 minutes before draining.
- Meanwhile, clean and chop the baby bok choy, and pluck the holy basil leaves.
- In a bowl, mix all the sauce ingredients until well combined. Set aside.
- Heat a large wok or skillet over high heat with 2 tablespoons of oil. Once hot, add the marinated chicken and sear it for 2 minutes without stirring. Flip the chicken and sear for an additional minute, until nearly cooked through. Remove the chicken from the pan and keep it warm.
- If needed, clean the skillet and add the remaining oil. Sauté the sliced onion for about 30 seconds, then add the white part of the green onion, minced garlic, and Thai chilies. Sauté for an additional minute until fragrant.
- Add the bok choy and continue to stir-fry for about 30 seconds. Raise the heat to medium-high, then add the drained rice noodles and the cooked chicken along with any juices, fresh holy basil, and green onion. Pour the sauce around the edges of the pan to disperse it during cooking.
- On high heat, toss all ingredients until the noodles are completely coated with the sauce. Stir-fry for an additional 2 minutes, scraping the bottom of the pan to prevent sticking. This high heat will impart a smoky flavor reminiscent of street food.
- Serve immediately with additional green onion on top, if desired.
Expert Tips for Success
- A wok or large skillet is essential to achieve that signature smoky flavor; high heat is crucial for the perfect char.
- Marinating the chicken intensifies the flavor and ensures tenderness.
- Feel free to swap in different vegetables according to your preference or what you have available.
- If you’re sensitive to heat, adjust the amount of chilies and consider using milder varieties.
Variations
Drunken noodles can easily adapt to various dietary preferences. Here are a few delicious variations:
- Vegetarian Option: Replace the chicken with tofu and add a mix of other vegetables like bell peppers, carrots, or snap peas.
- Seafood Noodles: Incorporate shrimp or scallops for a delightful seafood twist.
- Make it Vegan: Use tofu and ensure that all sauces are vegan-friendly.
Serving Suggestions
Drunken noodles can serve as a satisfying main dish on their own, but pairing them with a refreshing cucumber salad or crispy spring rolls can enhance your meal. Consider serving with chili sauce for extra heat or a squeeze of lime for brightness.
Storage, Freezing, and Reheating
Leftover drunken noodles make an excellent meal prep option! Store them in airtight containers in the refrigerator for up to four days. To reheat, microwave until heated through, adding a splash of water if the noodles seem dry.
Frequently Asked Questions
Can I use other proteins instead of chicken?
Absolutely! You can substitute chicken with shrimp, beef, pork, or tofu based on your preference. Adjust the cooking time accordingly, as different proteins require various lengths of time to cook thoroughly.
How do I adjust the spice level?
To decrease heat, use fewer chili peppers or substitute a milder variety. Removing the seeds from the chilies can also help in achieving a gentler spice profile.
What can I serve with drunken noodles?
The noodles are hearty enough on their own but pair nicely with a light salad, spring rolls, or a tangy dipping sauce.
Can I prepare this dish ahead of time?
You can prep most ingredients in advance; however, it’s best to stir-fry the noodles right before serving to maintain their texture and flavor.
What type of noodles should I use?
Medium-wide rice noodles are ideal for drunken noodles as they absorb the sauce beautifully. Fresh rice noodles can also be used, but dried noodles are commonly preferred and work perfectly.
Drunken noodles
Ingredients
- 250 grams medium wide rice noodles dried
- 250 grams chicken thighs or chicken breast
- 1 teaspoon soy sauce
- 3 tablespoons vegetable or canola oil divided
- 1 tablespoon minced garlic
- 1/2 onion (sliced)
- 2-3 Thai red chili peppers
- 4-5 Baby bok choy
- 1 cup Holy basil
- 1 Green Onion (White and green parts separate)
- 3 teaspoons soy sauce
- 1.5 teaspoon dark soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon + 1 teaspoon fish sauce (ref note 2)
- 2 teaspoons brown sugar
- pinch ground white pepper
- 1/4 cup chicken stock or water
Instructions
- Cut chicken against the grain into thin strips. Add 1 teaspoon of soy sauce to the chicken, mix well, and let it rest for 15-20 minutes while you are preparing the rest of the things.
- Prepare rice noodles as per package instructions. To avoid overcooking, I prefer adding hot water to the noodles until fully submerged, covering them, and letting them soak for 15-20 minutes. Then drain the noodles and keep them aside.
- Clean and cut baby bok choy. Clean and pluck basil leaves.
- Mix all the ingredients for the sauce.
- Heat a large wok or skillet with 2 tablespoons of oil. When the oil is hot, add the marinated chicken and sear it for 2 minutes on high heat without disturbing it. Flip and sear it again for one more minute. Because the chickens are cut into thin strips, they should be cooked at almost 90% by then. Remove the chicken from the pan and keep it aside, covered. The chicken will cook further in the remaining heat.
- Clean the skillet/wok if there are bits of chicken stuck to it. Heat the remaining oil. Saute the sliced onion for about 30 seconds. Add the white part of green onion (sliced), minced garlic, and red chili (if using). Saute for another 30 seconds-1 minute.
- Stir-fry bok-choy for about 30 seconds. Keep the heat on medium-high. Then add drained rice noodles and cooked chicken along with its juices, Thai basil, and green onion. Pour the sauce around the edges of the pan.
- Toss everything over high heat until the noodles are coated well with the sauce. Stir fry it for about 2 minutes, scraping the bottom of the pan to prevent the noodles from sticking. (The secret to street-style smokey noodles is tossing the noodles on high heat for a couple of minutes until it is slightly charred).
- Serve hot with more green onion on top.
