Go Back
Overhead handheld photo of Pad Kee Mao showing thick glossy mahogany sauce and sliced red bird's eye chilies on a neutral stone countertop.

Thai Drunken Noodles: The Ultimate 15-Minute Pad Kee Mao Recipe

Authentic Thai Drunken Noodles featuring charred wide flat rice noodles, tender chicken, and whole Thai basil in a glossy mahogany sauce. A spicy, 15-minute street food classic perfect for busy weeknights.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Thai Drunken Noodles Components
  • 8 oz (225g) Wide Flat Rice Noodles Dried (soaked) or 1lb fresh
  • 1 lb (450g) Chicken Breast Thinly sliced
  • 1 medium Red Bell Pepper Sliced into strips
  • 1 cup Thai Basil Leaves Whole, fresh
  • 4 cloves Garlic Minced
  • 3-5 whole Red Bird's Eye Chilies Sliced
  • 3 tbsp (45ml) Oyster Sauce
  • 1 tbsp (15ml) Dark Soy Sauce For color
  • 1 tbsp (15ml) Fish Sauce
  • 2 tsp (10g) Sugar

Equipment

  • 1 Wok or Large Skillet Heavy-bottomed is best for heat retention.
  • 1 Spatula For high-heat tossing.

Method
 

Preparation
  1. In a small bowl, whisk together oyster sauce, dark soy sauce, fish sauce, and sugar until well combined.
  2. Heat oil in a wok over high heat. Add chicken slices and sear until golden and cooked through. Remove from pan and set aside.
  3. Add garlic and chilies to the wok. Stir-fry for 20 seconds until fragrant but not browned.
  4. Add noodles and bell peppers. Spread them out and let them sit for 1 minute to develop charred, caramelized edges.
  5. Pour in sauce and return chicken to the pan. Toss vigorously until the thick glossy mahogany sauce coats everything. Turn off heat, stir in Thai basil leaves until slightly wilted, and serve.

Notes

Use a high smoke-point oil like canola or peanut oil.
If you can't find Thai basil, Holy basil is the closest substitute; Italian basil will change the flavor profile.