Thai Drunken Noodles Recipe (Pad Kee Mao) » Easy Weeknight Dish

wide rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more accessible.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is a common substitute that maintains umami flavor.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based option, while pork can be less expensive.

basil leaves

🥗Healthier: spinach

💰Cheaper: cilantro

Spinach provides nutrients, while cilantro is often more affordable.

In a small bowl, add oyster sauce.

Add dark soy sauce to the bowl.

Add regular soy sauce to the bowl.

Add fish sauce to the bowl.

Add cold water to the bowl.

Add packed light brown sugar to the bowl.

Whisk everything together until combined and set aside.

Slice half of a yellow onion and set it aside in a bowl.

Remove the stems from green onions and cut them into two-inch pieces, then julienne them.

Press garlic through a garlic press and set aside.

Grate fresh ginger on a microplane until finely grated.

Pick leaves off fresh Thai basil and set aside in a bowl.

Choose dried Thai peppers over fresh ones for less heat.

Thinly slice boneless skinless chicken breasts and set aside.

Fill a large pot halfway with water and bring to a high heat for simmering.

Add wide rice noodles to the pot and cook for 5-6 minutes, then set aside.

Heat a wok on high heat and add cooking oil until it reaches smoking point.

Add thinly sliced chicken to the wok and spread it out to brown, cooking for 1-2 minutes.

Remove chicken from the wok and set aside on a plate.

Add more oil to the wok and stir fry yellow onions and dried chilies for 2-3 minutes until browned.

Add scallions, ginger, and garlic to the wok and stir fry for 1-2 minutes.

Add the cooked chicken back into the wok along with sliced baby corn and fresh Thai basil.

Drain the noodles and add them to the wok, along with the sauce made earlier.

Mix everything together, sautéing and stir frying until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens