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
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Open the appInstructions
Step 1
Cook rice noodles according to package directions. Drain and set aside.
Step 2
In a small bowl, whisk together fish sauce, soy sauce, palm sugar, and lime juice. Set aside.
Step 3
Pat chicken dry and season lightly with salt and pepper.
Step 4
Heat oil in a 12-inch wok or large skillet over high heat until shimmering.
Step 5
Add chicken and stir-fry until nearly cooked through, about 3-4 minutes. Transfer to a plate.
Step 6
Add garlic and chilies to the wok and cook for 30 seconds until fragrant.
Step 7
Add onion and long beans, stir-frying for 2-3 minutes until tender-crisp.
Step 8
Return chicken to the wok and add cooked noodles and stock.
Step 9
Pour sauce over and toss everything together for 1-2 minutes until well combined.
Step 10
Remove from heat and stir in fresh basil leaves gently.
Step 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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