Drunken Noodles
20 min
500kcal per serving (est)
0 servings
Store for 3 Days
Drunken Noodles, or Pad Kee Mao, is a classic Thai stir-fry featuring tender rice noodles, finely sliced chicken, crisp vegetables, and fragrant Thai basil, all enveloped in a bold, rich sauce. This family-friendly version comes together in under 20 minutes, making it perfect for busy weeknight dinners. A final drizzle of chili oil vinegar adds a delightful tang, elevating the dish to restaurant-quality right in your own kitchen.
Ingredients
Stir-Fry Sauce:
- 1.5 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce (or tamari/all-purpose soy sauce)
- ½ tbsp rice wine vinegar (or white/apple cider vinegar)
- ½ tbsp fish sauce (optional)
- ½ tbsp brown sugar
- 1 tbsp water
Stir-Fry:
- 100g dried wide rice noodles
- ½ tbsp sesame oil
- 250g boneless, skinless chicken breast, finely sliced (5mm thick)
- ½ brown onion, sliced
- ½ tbsp freshly grated garlic
- ½ carrot, julienned
- ½ bunch bok choy, shredded (1.5 cm slices)
- 2 spring onion stems, sliced into 3 cm batons
- ½ firmly packed cup (25g) Thai basil leaves
To Serve:
- Chili oil vinegar (see note), or plain rice wine vinegar
- Crushed roasted peanuts (optional)
Ingredients (or dietary alternatives) not included:
Salt, pepper, olive oil.
Ingredient Information
Oyster Sauce: Oysters, soy sauce (water, soybeans, wheat, salt), sugar, salt, modified corn starch, wheat flour.
Light Soy Sauce: Water, soybeans, wheat, salt, sugar, preservative (211).
Dark Soy Sauce: Water, salt, soybeans, wheat flour, caramel color, sugar.
Fish Sauce: Anchovy extract, salt, sugar.
Rice Noodles: Rice flour, water.
Sesame Oil: Pure sesame oil.
Chicken Breast: Chicken meat.
Thai Basil Leaves: Fresh Thai basil.