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–+ servings
rice noodles with vegetables and lime wedges.

Drunken Noodle Recipe

Julia | The Yummy Bowl
If you love Thai cuisine, you probably know about Drunken Noodles, otherwise known as Pad Kee Mao. They are simply delicious and making them homemade is so much healthier!
5 from 2 votes
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Prep Time 6 minutes
Cook Time 20 minutes
Total Time 26 minutes
Course Main Course
Cuisine Thai
Servings 5 servings
Calories 320 kcal

INGREDIENTS
  

Drunken Noodles

  • 7 ounce wide rice noodles
  • 12 ounce chicken breast, diced small
  • 2 tablespoon sesame oil (divided), or olive oil
  • 2 shallots, chopped
  • 1 cup carrots, thinly sliced
  • 3 teaspoon minced garlic
  • ½ of a red bell pepper, thinly sliced
  • ⅓ cup green onions, chopped
  • 1 cup fresh Thai Holy Basil leaves, or substitute regular basil, chopped
  • salt to taste, just a little to taste
  • black pepper to taste

For the sauce

  • 2 tablespoon oyster sauce
  • ⅓ cup tamari , or low sodium soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons maple syrup
  • 2 tablespoon water
  • 1 teaspoon Thai red chili paste, or Thai red curry

For Serving

  • lime wedges
  • green onion
  • basil

INSTRUCTIONS
 

  • Prepare noodles according to the instructions on the package.
    7 ounce wide rice noodles
  • In a small bowl, combine the sauce ingredients and set aside.
    2 tablespoon oyster sauce, ⅓ cup tamari, 2 teaspoons fish sauce, 2 teaspoons maple syrup, 2 tablespoon water, 1 teaspoon Thai red chili paste
  • In a wide skillet or wok, heat 1 tablespoon of oil over medium-high heat. Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until golden brown. Set the chicken aside.
    2 tablespoon sesame oil (divided), salt to taste, black pepper to taste, 12 ounce chicken breast
  • In the same skillet, add the remaining olive or sesame oil. Sauté the shallot onion and garlic until fragrant. Add the carrots and bell pepper, and continue to sauté for another 5 minutes.
    2 tablespoon sesame oil (divided), 2 shallots, 1 cup carrots, 3 teaspoon minced garlic, ½ of a red bell pepper
  • Return the cooked chicken to the skillet, along with the prepared noodles and green onion. Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until warmed through.
    ⅓ cup green onions
  • Remove from heat and stir in the chopped basil.
    1 cup fresh Thai Holy Basil leaves
  • Serve immediately, garnished with additional green onion and your choice of chili sauce or sriracha.

NOTES

  • To Store. Once cooled to room temperature, store any leftover pad kee mao in an airtight container in the fridge for 2-3 days.
  • To Reheat. Reheat in a pan over medium-low heat, stirring until thoroughly warmed. Alternatively, microwave for 30 seconds at a time, stirring after each interval until warmed through.
  • This dish serves about 4-5 medium sized servings.
  • For extra kick of heat, drizzle the noodle bowls with sriracha or valentina sauce.

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NUTRITION

Calories: 320kcalCarbohydrates: 43gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 44mgSodium: 1422mgPotassium: 483mgFiber: 2gSugar: 5gVitamin A: 4739IUVitamin C: 20mgCalcium: 41mgIron: 1mg
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