If you’ve ever wandered through the bustling streets of Thailand, the intoxicating aroma of sizzling street food might have lured you into a small eatery, beckoning you to try the renowned Pad Kee Mao, also affectionately known as Drunken Noodles. This dish is a perfect harmony of savory flavors and vibrant colors, making it a must-try for any food lover. Today, I’ll guide you through my beloved Pad Kee Mao recipe, packed with tender chicken, fresh vegetables, and a rich sauce, all tossed with wide noodles that’ll have you craving more with every bite.

Why It Deserves a Spot

Pad Kee Mao is not just another noodle dish; it’s a flavor-packed experience. The combination of ingredients creates a delightful medley that’s both spicy and savory, with a hint of sweetness from the brown sugar. It’s a dish that brings the heat but can be adjusted to your taste, making it perfect for both spice enthusiasts and those who prefer a milder flavor. Plus, it’s incredibly versatile—feel free to swap out the protein or add your favorite vegetables. Whether you’re cooking for a cozy weeknight dinner or entertaining friends, Pad Kee Mao is sure to impress.

Shopping List

1/4 cup oyster sauce
1/4 cup fish sauce
2 tablespoons fresh lime juice
2 tablespoons Maggi Sauce or Golden Mountain
2 tablespoons brown sugar
1 pound wide rice noodles (or egg noodles)
1 pound chicken breast, sliced into thin bite-size pieces
3 eggs, beaten
1 small onion, peeled and chopped
4 cloves garlic, minced
1-3 Thai chiles or 1-2 jalapeños
1 cup shredded carrots
1 cup red bell pepper, seeded and sliced thin (multi-colored baby bells work beautifully)
1 cup grape tomatoes, halved
1 cup loose Thai basil leaves
1 cup green onion tops, cut into 1-inch pieces
Coconut oil for cooking
Lime wedges for garnish

Equipment at a Glance

Large pot: For boiling the noodles.
Wok or large skillet: Ideal for stir-frying the ingredients.
Spatula: To toss and combine the noodles and sauce.
Measuring cups and spoons: For precise ingredient measurements.
Chopping board and knife: For prepping vegetables and chicken.

From Start to Finish: Pad Kee Mao Recipe (Drunken Noodles)

Step 1: Prepare the Noodles

Start by boiling a large pot of water. Once boiling, add the wide rice noodles and cook according to the package instructions until they are just tender. Drain and rinse them under cold water to stop the cooking process and prevent them from sticking together. Set aside.

Step 2: Make the Sauce

In a small bowl, whisk together the oyster sauce, fish sauce, fresh lime juice, Maggi Sauce or Golden Mountain, and brown sugar. This will be your flavor-packed sauce that brings all the components together.

Step 3: Cook the Chicken

Heat a tablespoon of coconut oil in your wok or large skillet over medium-high heat. Add the sliced chicken and stir-fry for about 3-4 minutes until it’s cooked through and slightly golden. Remove the chicken from the pan and set it aside.

Step 4: Scramble the Eggs

In the same pan, add a bit more coconut oil if needed, then pour in the beaten eggs. Scramble them lightly until just set, then transfer them to a plate and set aside.

Step 5: Sauté the Aromatics

Next, add another tablespoon of coconut oil to the pan. Toss in the chopped onion and minced garlic, stirring for about 1-2 minutes until fragrant. If you enjoy heat, add the Thai chiles or jalapeños at this stage.

Step 6: Add Vegetables

Add the shredded carrots, sliced bell peppers, and halved grape tomatoes to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender but still vibrant.

Step 7: Combine Everything

Return the cooked chicken and scrambled eggs to the pan. Add the drained noodles and pour the prepared sauce over the top. Toss everything together using your spatula until the noodles are evenly coated and heated through.

Step 8: Add Fresh Herbs

Finally, gently fold in the Thai basil leaves and green onion tops, allowing them to wilt slightly before removing the pan from the heat.

Step 9: Serve and Garnish

Serve your Pad Kee Mao hot, garnished with lime wedges on the side for an extra burst of flavor. Enjoy your homemade Drunken Noodles with family and friends!

Smart Substitutions

Protein: Swap the chicken for shrimp, tofu, or beef if you prefer.
Vegetables: Customize with broccoli, snap peas, or bok choy for added crunch.
Gluten-free: Use gluten-free soy sauce and rice noodles instead of egg noodles.
Sauce: If you can’t find Maggi Sauce or Golden Mountain, low-sodium soy sauce is a good alternative.

Avoid These Mistakes

Overcooking the noodles: Make sure to drain them when they are al dente to prevent mushiness.
Skipping the rinsing step: Rinsing the noodles helps to prevent them from sticking together.
Not having all ingredients prepped: Stir-frying goes quickly, so have everything ready before you start cooking to keep the flow.
Using too much heat: Cooking on high heat is essential, but be careful not to burn the garlic and onions.

Storing, Freezing & Reheating

Leftover Pad Kee Mao can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, simply place it in a pan over medium heat with a splash of water or oil to prevent sticking. Stir until heated through. If you want to freeze it, store the noodles and sauce separately, as the texture may change when thawed together.

Reader Questions

Can I use other types of noodles for Pad Kee Mao?

Absolutely! While wide rice noodles are traditional, you can use egg noodles or even gluten-free varieties if you prefer. Just keep an eye on the cooking times to ensure they don’t become overcooked.

How spicy is Pad Kee Mao?

The spice level can vary based on your preference. Thai chiles are quite spicy, while jalapeños are milder. Adjust the amount according to your taste, or leave them out entirely if you prefer a milder dish.

What can I pair with Pad Kee Mao?

Pad Kee Mao is often enjoyed on its own, but you can serve it with a simple side salad or some crispy spring rolls to complement the meal. A refreshing drink like Thai iced tea or a cold beer also pairs nicely!

Can I make Pad Kee Mao vegetarian?

Yes! You can easily make this dish vegetarian by replacing the chicken with tofu and ensuring your sauces are plant-based. Load up on your favorite vegetables for added flavor and texture.

In Closing

There you have it—a delightful Pad Kee Mao recipe that will transport you to the vibrant streets of Thailand with each bite. Not only is this dish incredibly satisfying, but it also allows for endless customization, making it a favorite in my kitchen. I hope you enjoy making and sharing this recipe as much as I do! Now grab your ingredients, gather your loved ones, and get ready to savor every delicious mouthful of your homemade Drunken Noodles.