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A plate of easy Drunken Noodles (Pad Kee Mao) garnished with fresh basil and lime.

Drunken Noodles

A flavorful and customizable noodle dish perfect for weeknight meals, Drunken Noodles combines rice noodles with chicken, vegetables, and a savory sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces wide rice noodles Can substitute with any noodle type
  • 1 cup chicken, thinly sliced Can substitute with shrimp or tofu
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
Sauce Ingredients
  • 1 teaspoon soy sauce Use tamari for gluten-free version
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon chili paste Adjust according to heat preference
Garnishes
  • fresh basil leaves For garnish
  • lime wedges For serving

Method
 

Cooking the Noodles
  1. Cook the rice noodles according to package instructions, then drain and set aside.
Stir-Frying the Ingredients
  1. In a large skillet or wok, heat vegetable oil over medium-high heat.
  2. Add minced garlic and stir-fry until fragrant.
  3. Add sliced chicken and stir-fry until cooked through.
  4. Toss in bell peppers and broccoli, cooking until just tender.
Combining and Serving
  1. In a bowl, mix soy sauce, oyster sauce, fish sauce, sugar, and chili paste. Pour this sauce over the chicken and vegetables.
  2. Add the cooked noodles to the skillet and toss everything together until well combined.
  3. Serve hot, garnished with fresh basil leaves and lime wedges.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry in a skillet over medium heat or microwave until heated through. Soak the rice noodles for a few minutes before cooking for a softer texture.