Pad Kee Mao (Thai Drunken Noodles)
Spicy stir-fried wide rice noodles with chicken, fresh basil, and chilies in a savory-sweet sauce. A beloved Thai street food with bold flavors and tender meat.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp palm sugar or brown sugar
- 1 tbsp fresh lime juice
- 8 oz wide rice noodles, dried
- 10 oz chicken breast, sliced thin
- 2 tbsp vegetable oil
- 2 whole red chilies, sliced
- 2 whole green chilies, sliced
- 4 cloves garlic cloves, minced
- ¾ cup fresh Thai basil leaves
- 1 cup long beans or green beans, 2-inch pieces
- ½ medium onion, sliced
- ¼ cup chicken stock or water
Instructions
- 1
Cook rice noodles according to package directions. Drain and set aside.
- 2
In a small bowl, whisk together fish sauce, soy sauce, palm sugar, and lime juice. Set aside.
- 3
Pat chicken dry and season lightly with salt and pepper.
- 4
Heat oil in a 12-inch wok or large skillet over high heat until shimmering.
- 5
Add chicken and stir-fry until nearly cooked through, about 3-4 minutes. Transfer to a plate.
- 6
Add garlic and chilies to the wok and cook for 30 seconds until fragrant.
- 7
Add onion and long beans, stir-frying for 2-3 minutes until tender-crisp.
- 8
Return chicken to the wok and add cooked noodles and stock.
- 9
Pour sauce over and toss everything together for 1-2 minutes until well combined.
- 10
Remove from heat and stir in fresh basil leaves gently.
- 11
Divide between serving bowls and serve immediately.
Tools you’ll need
- 12-inch wok or large skillet
- medium saucepan for noodles
- small mixing bowl
- whisk
- cutting board
- chef's knife
- wooden spoon or wok spatula
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