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Homemade Pad Kee Mao Recipe (Drunken Noodles) recipe photo

Pad Kee Mao Recipe (Drunken Noodles)

This Pad Kee Mao is a flavor-packed delight! Savor the perfect blend of spicy, savory, and sweet in every bite of these Drunken Noodles.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 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
For the Noodles:
  • 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 pieces Thai chiles or 1-2 jalapeños
  • 1 cup shredded carrots
  • 1 cup red bell pepper seeded and sliced thin
  • 1 cup grape tomatoes halved
  • 1 cup loose Thai basil leaves
  • 1 cup green onion tops cut into 1-inch pieces
  • to taste Coconut oil for cooking
  • to taste Lime wedges for garnish

Equipment

  • Large Pot
  • Wok or Large Skillet
  • Spatula
  • Measuring cups and spoons
  • Chopping board and knife

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Finally, gently fold in the Thai basil leaves and green onion tops, allowing them to wilt slightly before removing the pan from the heat.
  9. 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!

Notes

  • Leftover Pad Kee Mao can be stored in an airtight container in the refrigerator for up to 3 days.
  • When reheating, use a splash of water or oil to prevent sticking.
  • For freezing, store the noodles and sauce separately to maintain texture.