Drunken Noodles

Drunken Noodles (Pad Kee Mao) is a fiery, wok-charred stir-fry of wide rice noodles, chicken, and Thai holy basil in a bold sauce built on chiles, garlic, and dark soy. The dish gets its name from being the ultimate spicy late-night companion to cold beer, not from any alcohol in the recipe itself.

By YumYum Editorial · Thai

Prep: 15 min · Cook: 40 min · Total: 55 min · Serves 4

Ingredients

• 14 oz fresh wide rice noodles (sen yai)
• 1 lb chicken breast, thinly sliced
• 4 cloves garlic, minced
• 4-6 Thai bird's eye chiles, minced
• 2 tbsp vegetable oil
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup Thai holy basil leaves
• 1 cup Chinese broccoli or bell pepper, sliced
• 2 large eggs

Instructions

1. If using dried noodles, soak in warm water until pliable; fresh noodles just need loosening by hand.
2. Mix dark soy sauce, oyster sauce, fish sauce, and sugar into a sauce; set aside.
3. Heat a wok over high heat until smoking, then add oil.
4. Stir-fry garlic and chiles for 15 seconds until fragrant.
5. Add chicken and stir-fry until just cooked through, about 3 minutes.
6. Push everything to one side, crack in eggs, and scramble briefly before mixing through.
7. Add noodles and sauce, tossing constantly to coat and char slightly against the wok, about 2 minutes.
8. Add Chinese broccoli or bell pepper and cook 1-2 minutes until just tender.
9. Fold in holy basil off heat until wilted, then serve immediately.