Pad Kee Mao is a beloved Thai street food dish that’ll make your taste buds dance. I first tried making these noodles after a trip to Bangkok, and I’ve been hooked ever since. The combination of wide, chewy noodles, spicy chilies, and fresh basil creates an irresistible meal that’s both comforting and exciting. Don’t worry about the name – there’s no alcohol in these “drunken” noodles.
About the Recipe
This recipe takes the mystery out of making Thai food at home. You’ll need just a handful of ingredients, most of which you can find at regular grocery stores. The sauce is a perfect balance of sweet, salty, and savory flavors. While traditional Pad Kee Mao is quite spicy, you can easily adjust the heat level by changing the number of chilies you use.
Why You’ll Love This Recipe
First-time Thai cooks, this one’s for you. The steps are straightforward, and the results are amazing. The noodles come out perfectly chewy, the chicken stays tender, and the sauce coats everything with just the right amount of flavor. Best of all, it’s faster than ordering takeout and you can control exactly what goes into your meal.
Pad Kee Mao Drunken Noodles
Cooking Tips
– Don’t overcook the noodles – they should be slightly firm when you drain them
– Have all ingredients ready before you start cooking – this dish moves fast.
– If you can’t find Thai basil, regular basil or cilantro works fine
– Cut all vegetables in similar sizes for even cooking
Serving and Storing Suggestions
Serves 2-3 people as a main dish. Prep time is 10 minutes, cooking time is 10 minutes. Serve hot right after cooking for the best taste. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of water.
Similar Recipes
- 1. Pad Thai
- 2. Spicy Basil Chicken (Pad Kra Pao)
- 3. Singapore Noodles
Nutrient Benefits
Rice noodles provide quick energy while being gluten-free. Chicken offers lean protein, and the vegetables add essential vitamins and fiber. Garlic and chilies contain natural compounds that support immune health. Basil adds both flavor and antioxidants to this nutritious meal.
Pad Kee Mao (Drunken Noodles)
Ingredients
- 100 gms Flat Rice Noodles
- 1 tbsp Oil
- 2 cloves Garlic (minced)
- 2 Green Chilli (sliced)
- 100 gms Chicken (minced)
- 1/4 cup Red Capsicum (chopped)
- 2 tbsp Tomato (chopped)
- 1 tbsp Basil Leaves (or Coriander Leaves, chopped)
Optional:
- 50 to 100 gms Bean Sprouts (optional)
For the Sauce:
- 3 tsp Oyster Sauce
- 1 1/2 tsp Sweet Soy Sauce
- 1 tsp Fish Sauce
- 3 tsp Water
- 1 tsp Sugar
Instructions
- Cook the noodles as per packet instructions.
- Strain and rinse until cold running water.
- Drain well and keep aside.
- Mix all the sauce ingredients in a bowl.
- Heat oil in a pan over medium flame.
- Stir-fry the garlic and green chillies for 30 to 60 seconds.
- Add the minced chicken and stir well.
- Cook until the chicken starts to change colour.
- Add the capsicum, tomato, noodles and sauce.
- Mix well and cook for a minute.
- Add the basil leaves and stir to mix.
- After a minute, remove and serve at once.
- Frequently Asked Questi
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Frequently Asked Questions
Can I make this vegetarian?
You can replace chicken with tofu or mushrooms. Just make sure to press the tofu well and use vegetarian oyster sauce instead of regular oyster sauce.
Why are they called drunken noodles?
This spicy dish got its name because it’s perfect after a night out and is said to be a great cure for hangovers. The spiciness helps wake you up.
Is this recipe very spicy?
The heat level is up to you. Start with one chili if you’re sensitive to spice, or remove the seeds for a milder version.
