Pad Kee Mao (Drunken Noodles)
Spicy stir-fried rice noodles with chicken, basil, and chilies in a savory-sweet sauce. Ready in under 30 minutes, all cooked in one pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb boneless, skinless chicken breast
- 8 oz wide rice noodles (pad thai style)
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 whole fresh Thai red chilies (or 1 teaspoon red pepper flakes)
- ½ cup fresh basil (Thai or regular), roughly chopped
Instructions
- 1
Soak the rice noodles in a large bowl of room-temperature water for 20 minutes until they are pliable but still firm, then drain them in a colander and set aside.
- 2
Place the chicken breast on a cutting board and slice it crosswise (perpendicular to the long grain running down the breast) into 0.5-inch-thick strips.
- 3
Slice each Thai red chili lengthwise from the tip to the stem into thin strips, removing the seeds with the tip of a knife if you prefer less heat.
- 4
Pour the soy sauce and fish sauce into a small bowl and stir them together until combined, then set the sauce bowl next to the stove.
- 5
Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly across the pan when you tilt it, about 90 seconds.
- 6
Add the chicken slices to the hot skillet and let them sit undisturbed for 2 minutes until the bottoms turn opaque white, then stir and cook for another 3 minutes until the chicken is cooked through with no pink inside.
- 7
Push the chicken to one side of the skillet, add the chili slices to the empty space, and stir them in the hot oil for 30 seconds until fragrant.
- 8
Add the drained noodles to the skillet and pour the soy sauce mixture over them, then use tongs or two wooden spoons to toss everything together for 2 minutes until the noodles are heated through and coated with sauce.
- 9
Remove the skillet from the heat and scatter the chopped basil over the top, then toss gently with tongs until the basil is mixed throughout and wilted from the heat.
- 10
Divide the noodles between two bowls, scraping any sauce from the bottom of the skillet with a rubber spatula to distribute it evenly.
Tools you’ll need
- large bowl
- colander
- cutting board
- chef's knife
- small mixing bowl
- 12-inch skillet
- tongs or two wooden spoons
- rubber spatula
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