Pad Kee Mao

Name: Pad Kee Mao
Prep time: 15 min
Cook time: 10 min
Yield: 2 to 4 servings
Cuisine: Thai Menu
Ingredients: Wide Rice Noodles — 300 g; Chicken Thighs — 250 g; Oyster Sauce — 2 tbsp; Dark Soy Sauce — 1 tbsp; Light Soy Sauce — 1 tbsp; Sugar — 1 tsp; Garlic — 1 tbsp; Fresh Red Chilli — 2; Onion — ½; Spring Onion — 3 stalks; Thai Basil — 2 handfuls

This authentic Thai Drunken Noodles (Pad Kee Mao) recipe brings the fiery, fragrant spirit of Bangkok street food directly to your kitchen. Featuring wide rice noodles tossed in a savoury-sweet sauce, succulent chicken, and a generous heap of fresh Thai basil, this dish is a masterclass in balance that will satisfy even the most demanding spice lover.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 2 to 4

Notes:

Use fresh Thai holy basil if you can find it for a truly authentic flavour, but regular Thai basil is a perfectly delicious and accessible alternative.

Wide, flat rice noodles (often sold as 'pad thai' or 'chow fun' noodles) are crucial for achieving the signature chewy texture of this dish.

The sauce is a simple yet precise mix of oyster sauce, dark soy sauce, light soy sauce, and a touch of sugar to create that classic, complex flavour profile.

Adjust the heat level by controlling the amount of fresh red chilli, making this dish as mild or as fiery as you prefer.

Cooking in a wok or large skillet over high heat is essential to achieve the characteristic stir-fry char that makes these noodles so addictive.

Prepare Sauce
Whisk together the oyster sauce, dark soy sauce, light soy sauce, and sugar in a small bowl until well combined.

Sear Aromatics and Chicken
Heat oil in a wok over high heat and stir-fry the garlic and red chilli until fragrant, then add the chicken pieces and cook until just browned.

Stir-fry Vegetables
Add the sliced onion to the wok and cook until slightly softened and translucent.

Toss Noodles
Add the rice noodles to the wok, pour over the prepared sauce, and toss continuously over high heat until the noodles are evenly coated and heated through.

Finish with Basil
Turn off the heat, immediately stir in the fresh basil leaves and green spring onions, tossing gently until the basil has wilted and released its aromatic oils.

Serve
Transfer to a serving dish and enjoy immediately while hot and fragrant.