Spicy Drunken Noodles Recipe-Easy Pad Kee Mao

Dive into the vibrant, fiery world of Thai street food with this easy-to-follow Drunken Noodles (Pad Kee Mao) recipe! Known for its intoxicating blend of spicy, savory, and sweet flavors, this dish is perfect for a quick weeknight meal or an impressive weekend feast. Forget takeout – your new favorite spicy noodle dish is just minutes away!

Ingredients

• 1 lb fresh wide rice noodles (or 8 oz dried, prepared according to package directions)
• 1 lb boneless, skinless chicken breast or thigh, thinly sliced
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 large shallot, thinly sliced
• 2-4 Thai bird’s eye chilies, thinly sliced (adjust to desired spice level)
• 1 red bell pepper, thinly sliced
• 1/2 yellow onion, thinly sliced
• 1 cup baby corn, halved (optional)
• 1 cup green beans or snap peas (optional)
• 1 cup fresh Thai basil leaves
• For the Sauce:
• 2 tbsp dark soy sauce
• 2 tbsp light soy sauce (or regular soy sauce)
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp granulated sugar
• 1-2 tbsp chili garlic sauce or sambal oelek (adjust spice)
• 2 tbsp water or chicken broth

Instructions

1. If using dried noodles, soak according to package directions until pliable, then drain well. If using fresh noodles, gently separate them.
2. In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, chili garlic sauce, and water or broth. Set aside.
3. Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add minced garlic, sliced shallots, and sliced Thai chilies (if using). Stir-fry for about 30 seconds until fragrant.
4. Add the thinly sliced chicken to the wok. Stir-fry for 3-4 minutes until cooked through and lightly browned.
5. Add the bell pepper, onion, baby corn (if using), and green beans/snap peas (if using) to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
6. Add the prepared rice noodles to the wok, followed by the whisked sauce. Using tongs or spatulas, quickly toss and stir-fry everything together, ensuring the noodles are fully coated with the sauce and mixed with the chicken and vegetables. Continue cooking for another 2-3 minutes.
7. Remove the wok from heat. Stir in the fresh Thai basil leaves until just wilted.
8. Serve your Spicy Drunken Noodles immediately and enjoy the explosion of flavors!