Name: Drunken Noodles: Spicy Thai Stir-Fried Wide Rice Noodles with Chicken and Basil Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 3 tablespoons oyster sauce; 2 tablespoons soy sauce (regular or reduced sodium); 2 tablespoons dark soy sauce (or substitute with regular soy sauce); 2 tablespoons water; 1 tablespoon light brown sugar, packed; 2 teaspoons fish sauce; 3 cloves garlic, peeled and grated or finely minced; 8 ounces wide rice noodles, fresh or dried and prepared according to package instructions (thin rice noodles may be substituted); 2 tablespoons vegetable oil or preferred cooking oil; 1 to 3 bird’s eye chiles, seeded if desired and sliced thinly (adjust to taste or omit if sensitive to heat); ½ pound boneless skinless chicken breast, sliced thinly (can substitute with boneless skinless chicken thighs); 1 small red bell pepper, seeded and sliced into thin strips (any bell pepper color can be used); 4 green onions, trimmed and sliced into 1-inch segments (use both white and green parts); 1 cup Thai holy basil or Thai basil leaves, loosely packed (substitute with regular basil if needed); Lime wedges, sriracha, and hot sauce, optional and as desired

Description

Drunken Noodles (Pad Kee Mao) is a spicy and savory Thai stir-fry dish featuring wide rice noodles tossed with tender sliced chicken, crisp vegetables, and a rich, flavorful sauce. Ready in just 30 minutes, this better-than-takeout meal combines the heat of bird’s eye chiles with aromatic Thai basil for an authentic and satisfying experience perfect for spice lovers.

Ingredients

Sauce

3 tablespoons oyster sauce
2 tablespoons soy sauce (regular or reduced sodium)
2 tablespoons dark soy sauce (or substitute with regular soy sauce)
2 tablespoons water
1 tablespoon light brown sugar, packed
2 teaspoons fish sauce
3 cloves garlic, peeled and grated or finely minced

Noodles

8 ounces wide rice noodles, fresh or dried and prepared according to package instructions (thin rice noodles may be substituted)

Chicken and Vegetables

2 tablespoons vegetable oil or preferred cooking oil
1 to 3 bird’s eye chiles, seeded if desired and sliced thinly (adjust to taste or omit if sensitive to heat)
½ pound boneless skinless chicken breast, sliced thinly (can substitute with boneless skinless chicken thighs)
1 small red bell pepper, seeded and sliced into thin strips (any bell pepper color can be used)
4 green onions, trimmed and sliced into 1-inch segments (use both white and green parts)
1 cup Thai holy basil or Thai basil leaves, loosely packed (substitute with regular basil if needed)
Lime wedges, sriracha, and hot sauce, optional and as desired

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Instructions

Prepare the Sauce: In a medium bowl or large measuring cup, combine oyster sauce, soy sauces, water, light brown sugar, fish sauce, and grated garlic. Whisk to fully blend all ingredients. Taste and adjust seasoning by adding salt, pepper, extra garlic, ginger, or red pepper flakes as desired. Set aside.
Cook the Noodles: Boil the noodles according to package instructions, taking care not to overcook. Drain noodles thoroughly and toss lightly with a small amount of oil to prevent sticking. Set aside until ready to combine.
Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the sliced chicken breast and sauté for about 5 minutes, stirring and flipping frequently to ensure even cooking, until the chicken is cooked through. Remove the chicken from the skillet and set aside on a plate.
Sauté the Vegetables and Chiles: Without wiping out the skillet, add more oil if needed. Add the sliced bird’s eye chiles and cook for about 30 seconds, stirring constantly, until fragrant. Then, add the red bell pepper and green onions to the skillet. Stir-fry for 2-3 minutes until the vegetables are crisp-tender, stirring very frequently to prevent burning.
Combine Noodles and Sauce: Add the cooked noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles and toss everything together using tongs to ensure the noodles are evenly coated and mixed thoroughly with the vegetables.
Add Basil and Chicken: Incorporate the basil leaves and cooked chicken into the noodle mixture. Toss everything together until the basil wilts and the chicken is evenly distributed throughout the dish.
Serve: Serve the drunken noodles immediately. Optionally garnish with lime wedges, sriracha, or hot sauce according to taste preferences for extra zing and spice.

Notes

Adjust the number of bird’s eye chiles according to your tolerance for heat or omit them entirely for a milder dish.
If fresh Thai basil is unavailable, regular sweet basil can be used as a substitute, though the flavor will be slightly different.
Be careful not to overcook the rice noodles to prevent them from becoming mushy in the stir-fry.
For a vegetarian version, omit chicken and use tofu or additional vegetables and substitute oyster sauce with a vegetarian alternative.
Use a non-stick or well-seasoned skillet for best stir-fry results to avoid sticking and burning.
Fresh wide rice noodles offer the best texture, but dried rice noodles work well if properly prepared.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Thai