Spicy Thai Drunken Noodles
Looking for a quick and easy way to make authentic SPICY Thai Drunken Noodles (Pad Kee Mao) at home? This recipe guides you through creating the perfect balance of bold flavors with fresh rice noodles, tender chicken, shrimp, and aromatic Chinese broccoli (gai lan). Our homemade sauce mix combines oyster sauce, light and dark soy sauces, and fish sauce, delivering that rich, classic taste of Thailand. To top it off, we’ll add a spicy garlic and chili paste for an extra kick, perfect for spice lovers!
Equipment
- 1 large wok
- 1 Mortar and pestle set
Ingredients
Sauce Mix (3 servings)
- 2 tablespoons oyster sauce
- 1 ½ tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
Garlic & Chili Paste (3 servings)
- 8 cloves garlic
- 1 teaspoon minced ginger
- 2-3 small chili peppers sliced
- A splash of oil
Protein & Noodles (for 1 serving)
- 4 oz chicken tenders
- 4-5 shrimp
- 3 tablespoons diced shallot
- ½ cup gai lan stems (Chinese broccoli)
- 1 bunch gai lan leaves (Chinese broccoli)
- 1 bunch basil leaves
- 8 oz fresh rice noodles
- 1 sliced lime
- Salt and pepper to taste
Instructions
Gather Ingredients
- Gather all the ingredients before you start cooking, as this dish is prepared over medium-high heat and cooks quickly. Having everything ready beforehand ensures a smooth cooking process.
Prepare the Garlic & Chili Paste
- Place the garlic, ginger, chili peppers, and a splash of oil in a mortar. Using a pestle, smash the ingredients together until they are well combined and release their oils. Set aside.
Prepare the Sauce Mix
- In a small bowl, combine the oyster sauce, light soy sauce, dark soy sauce, and fish sauce. Mix well and set aside.
Prepare the Chicken and Shrimp
- Heat 3 tablespoons of oil in a wok over medium-high heat. Add the chicken, season with salt and pepper to taste, and stir-fry for 3-4 minutes. Set aside.
- In the same wok, add more oil if needed. Stir-fry the shrimp for 2-3 minutes, season with salt and pepper to taste, then set aside.
Cook the Noodles
- In the same wok, heat 1 tablespoon of oil over medium-high heat. Add the prepared garlic and chili paste, stir-frying for 1-2 minutes until aromatic.
- Add the diced shallot and stir-fry for another 1 minute until fragrant.
- Add the Chinese broccoli (gai lan) stems and stir-fry for 1-2 minutes.
- Next, add the fresh rice noodles to the wok and drizzle the sauce mix over the noodles. Stir-fry for 2-3 minutes.
- Add the brown sugar and mix well to ensure it dissolves evenly.
- Add the gai lan leaves to the wok and stir-fry for 2-3 minutes until the leaves begin to wilt. Add the basil and continue to stir-fry until both the gai lan leaves and basil are wilted.
Combine and Finish
- Add the cooked chicken tenders and shrimp back into the wok. Stir-fry everything for 1 more minute, until well combined and aromatic.
Serve
- Plate the noodles and garnish with a slice of lime. Squeeze a dash of lime juice over the dish to provide a perfect contrast to the spicy flavors of the Drunken Noodles.
Video
Notes
- Fresh Rice Noodles: Fresh noodles are best for this dish, as they soak up the sauce and remain tender. If using dried noodles, soak them in hot water until pliable before cooking.
- Adjust the Spice: If you’re not a fan of intense heat, reduce the number of chili peppers or remove the seeds. You can always add more spice later if needed!
- Quick Cooking: Stir-frying is all about high heat and quick cooking. Make sure all your ingredients are prepped and ready to go before you start cooking.
Nutrition
Calories: 500kcal