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Pad Kee Mao Recipe
Drunken Noodles (Pad Kee Mao) is cult-favorite Thai street food and one of my personal favorite Thai dishes. Today, I’m going to teach you how to make it at home with step-by-step photos, tips and tricks and a pantry friendly sauce! This Drunken Noodles recipe is a soft tangle of chewy wide rice noodles, chicken (or sub your favorite protein), and veggies enveloped in a potent, savory, slightly-sweet, and however-spicy-you-prefer sauce, laced with plenty of aromatic basil. This Pad Kee Mao recipe boasts the big signature flavors and contrasting textures you know, love and expect from Drunken Noodles, but is made with versatile pantry friendly ingredients and YOU can customize the heat!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
- pan
📝 Preparation Steps
1
PREP
2
Chicken: Whisk together 1 tablespoon soy sauce, 1 teaspoon sesame oil and 1 teaspoon cornstarch in a medium bowl. Add chopped chicken and toss to evenly coat; set aside.
cornstarch1 teaspoon
3
Noodles (skip this step if using fresh noodles): Place the wide rice noodles in a large bowl and pour boiling water over top until completely submerged and give them a good stir. Let them soak until softened, pliable, and limp but not fully tender/still al dente, stirring occasionally so they don’t stick together, about ⏱️ 12-15 minutes (less for thinner noodles). Rinse noodles in cold water, while separating any stubborn noodles with your fingers. Drain and toss with 1 teaspoon sesame oil. Set aside.
wide rice noodles, fresh or dried8 ounces
4
Sauce: Whisk all of the Sauce Ingredients together in a medium bowl; set aside.
5
STIR FRY
6
Heat 2 tablespoons vegetable oil in a wok over high heat or large nonstick skillet over medium-high heat. Once very hot, add chicken, onion, and chilies and cook for ⏱️ 2-3 minutes. Add bell peppers, corn and garlic and stir fry ⏱️ 2-3 minutes.
garlic, minced4 cloves
7
Leave the chicken mixture in the pan. IF USING A WOK, add 1 Tablespoon additional oil and heat over high heat. IF USING A NONSTICK SKILLET, heat 1 teaspoon additional oil over medium-high heat (the oil helps prevent the noodles from sticking).
8
Add the noodles and sauce to the pan and toss to combine. Spread the noodles over the surface of the pan and let them sit without touching for about ⏱️ 30 seconds. Flip the noodles and spread them out again; repeat 2-3 times until the noodles soak up the sauce, start to caramelize and reach desired tenderness.
9
Add the tomatoes and basil and toss to combine. Stir fry another ⏱️ 1 minute. Serve immediately.
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