Pad Kee Mao (Drunken Noodle Chicken)
This spicy Thai stir-fry of wide noodles, tender chicken, and fresh basil comes together in one pan in under 20 minutes. Bold, peppery, and deeply savory—real pad kee mao simplified for home cooks.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 34g
Ingredients
- 6 oz wide rice noodles (pad thai style)
- 10 oz boneless skinless chicken breast
- 3 tbsp soy sauce
- 4 clove garlic cloves
- 1 whole red Thai chili (or 0.5 tsp red pepper flakes)
- ½ cup fresh basil leaves (Thai basil preferred, or regular basil)
Instructions
- 1
Bring a pot of water to a rolling boil over high heat, then add the rice noodles and stir immediately so they don't stick together.
- 2
While the water heats, place the chicken breast on the cutting board and slice it crosswise (short way across the breast) into strips about the width of your finger and 0.25 inches thick.
- 3
Mince the garlic cloves into pieces the size of pencil-tip dots—smaller than a grain of rice.
- 4
If using a whole chili, slice it lengthwise in half, remove the white seeds and stem, then slice the halves crosswise into thin rings.
- 5
Drain the cooked noodles in a colander and set them aside—they should be soft but still slightly chewy, not mushy.
- 6
Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat for 60 seconds, until the oil shimmers and slides quickly when you tilt the pan.
- 7
Add the chicken slices to the hot oil in a single layer and let them cook without stirring for 2 minutes until the bottom edges turn pale golden, then stir and cook 2 more minutes until no pink remains inside.
- 8
Pour in the minced garlic and chili, then stir constantly for 30 seconds until the mixture becomes very fragrant—you should smell the garlic strongly.
- 9
Pour the soy sauce over everything, then add the cooked noodles and toss with two wooden spoons or tongs for 90 seconds until the noodles are evenly coated and steaming hot.
- 10
Remove the skillet from the heat and scatter the fresh basil leaves over the top.
- 11
Stir the basil gently into the noodles for 15 seconds—the heat will soften it and release its aroma—then divide between two bowls and serve immediately.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- 12-inch skillet
- wooden spoon or tongs
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