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Handheld smartphone photo of Thai Drunken Noodles with glossy dark sauce, red bell peppers, and snap peas in a ceramic bowl.

Thai Drunken Noodles (Pad Kee Mao): Better Than Takeout Guide

Authentic Thai Drunken Noodles (Pad Kee Mao) featuring wide rice noodles, seared chicken, and vibrant vegetables in a glossy mahogany sauce. Fast, spicy, and perfectly charred for that restaurant-quality experience at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb (450g) Wide Flat Rice Noodles Fresh or prepared dried
  • 1 lb (450g) Chicken Breast Sliced into thin strips
  • 1 cup Red Bell Peppers Sliced into strips
  • 1 cup Green Snap Peas Trimmed
  • 1/2 medium Onion Sliced
  • 2 cups Thai Basil Leaves Fresh
  • 2 tbsp Oyster Sauce
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Fish Sauce
  • 1 tbsp Palm Sugar Or brown sugar

Equipment

  • 1 Wok or Large Skillet Heavy bottom preferred for high heat.
  • 1 Mortar and Pestle To crush garlic and chilies.

Method
 

Preparation
  1. Pound garlic and red Thai chilies into a coarse paste using a mortar and pestle.
  2. Whisk together oyster sauce, dark soy sauce, light soy sauce, fish sauce, and sugar in a small bowl.
Stir-Fry
  1. Heat oil in a wok over high heat. Sear chicken strips until golden and cooked through. Remove and set aside.
  2. Stir-fry onions, bell peppers, and snap peas for 2 minutes until slightly charred but crisp.
  3. Add rice noodles to the wok. Let them sit for 30-60 seconds to get visible charred edges.
  4. Add sauce and chicken back to the wok. Toss everything until the noodles are coated in a thick, glossy dark mahogany sauce.
  5. Turn off heat. Fold in Thai basil leaves until wilted. Garnish with fresh basil and chili slices.

Notes

Ensure the wok is piping hot before adding ingredients.
Use fresh wide rice noodles for the best texture.