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Thai Drunken Noodles Recipe (Pad Kee Mao) » Easy Weeknight Dish

This drunken noodles recipe is loaded up with chicken and vegetables and is one of the most flavorful 30-minute meals ever. Formally known as Pad Kee Mao, drunken noodles are a savory and spicy dish consisting of rice noodles, vegetables, and peppers in an oyster sauce-based sauce. Pad Kee Mao literally translates to “stir-fry drunkard.” It was said that the recipe was so spicy that it would sober up a drunkard. Since I’m a bit of a weakling when it comes to spice, my version is much milder. Ingredients for this Recipe: For the Sauce: • 1/3 cup oyster sauce • 2 tablespoons dark soy sauce • 2 tablespoons soy sauce • 1 teaspoon fish sauce • 3 tablespoons water • 1 ½ tablespoons packed light brown sugar For the Noodles: • 16 ounces wide rice noodles • 3 tablespoons cooking oil • two 7-9 ounce thinly sliced boneless, skinless chicken breasts • ½ peeled thinly sliced yellow onion • 8 dried mild Thai chiles • 4 thinly sliced green onions • 4 finely minced garlic cloves • 1 teaspoon finely minced fresh ginger • 2 15-ounce cans drained baby corn • 1 ½ cups Thai basil Serves 6 Prep Time: 10 minutes Cook Time: 8 minutes Procedures: 1. Sauce: Whisk together all of the ingredients in a bowl until combined and set aside. 2. Noodles: Add the noodles to a large pot of lightly simmering water and add in the noodles, turn the heat off and let stand for 8-10 minutes or until cooked. Drain and set aside. 3. In the meantime, add 2 tablespoons of oil to a wok over high heat, and as soon as it begins to smoke add in the chicken and spread it around the wok to brown. Cook for 2-3 minutes then stir-fry until lightly browned and cooked through and set aside. 4. In the same wok over high heat add in the remaining 1 tablespoon of oil and stir-fry the onions and chiles for 1 to 2 minutes or until lightly browned. 5. Next, add in the green onions, garlic, and ginger, and stir-fry for 1-2 minutes. 6. Add in the cooked chicken, baby corn, Thai basil, noodles, and sauce, and mix until combined. Serve. Chef Notes: Make-Ahead: This recipe is meant to be eaten right after it is done cooking. How to Store: Cover and keep in the refrigerator for up to 4 days. This recipe will not freeze well. How to Reheat: Add the desired amount of drunken noodles to a hot wok with a ¼ cup of chicken stock or water and cook for 2-3 minutes or until hot. Likewise, you can cook in the microwave until hot. I used mild dried Thai peppers because I can’t handle spice too well, but if you want to keep things zesty then fresh Thai peppers will do just great. If you want just a bit of heat, try using some julienne jalapeños. If you can’t get dark soy sauce, then feel free to use all regular or light soy sauce. For the oil, I like to use sunflower, vegetable, canola, or sesame oil. Feel free to use regular basil if Thai basil cannot be found.