Drunken Noodles (Pad Kee Mao)

Name: Drunken Noodles (Pad Kee Mao)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2 tablespoons oyster sauce; 2 teaspoons light soy sauce; 2 teaspoons dark soy sauce ((*Footnote 1)); 1/2 teaspoon fish sauce; 1 tablespoon brown sugar; 6 oz chicken thigh (about 1 thigh) (, thinly sliced (or any protein of your choice) (*Footnote 2)); 1/4 teaspoon dark soy sauce; 4 cloves garlic; 3 to 5 fresh Thai chili peppers; 1 tablespoon canola oil ((or peanut oil)); 4 stalks Chinese broccoli ((or broccolini, or spinach, thin sliced at an angle)); 1/2 cup baby corn ((or water chestnuts, or any desired crisp vegetables)); 12 oz fresh thick rice noodles ((or 7 oz / 200 g) wide dried rice noodles)); 1/2 cup basil (, packed)

Instructions

Prep:10minCook:5min

This drunken noodles recipe is my answer to a fast dinner, with thick rice noodles, chicken, basil, and Chinese broccoli in a glossy savory sauce with just enough sweetness and heat. I stir fry everything in one pan and have it ready to serve in 15 minutes.

Updated at: Tue, 12 May 2026 02:04:00 GMT