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Pad Kee Mao aka Drunken Noodles

Spicy hangover Thai dish, So delicious!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: dinner
Cuisine: Thai
Keyword: basil, drunk chicken, spicy, thai chiles
Servings: 4 servings

Ingredients

Chicken Marinade

  • 1 lb Chicken breast or thigh, chopped tofu is a great vegan option
  • 2 tsp soy sauce
  • 4 tsp cornstarch
  • 2 tsp sesame oil
  • 1/4 cup water

Noodles, sauce, and veges

  • 16 ounce linguini rice noodles, half the bag
  • 4 tsp soy sauce
  • 4 tsp rice wine vinegar
  • 2 tsp sugar
  • 2 tsp dark soy sauce
  • 1 tbsp fish sauce
  • 3 tsp oyster sauce
  • 1/2 white onion sliced, thinly
  • 2 cloves garlic, minced
  • 2-3 green onions chopped into 1/2 inch pieces
  • 1 plum tomato sliced, thinly
  • 1 cup thai or holy basil, rough chopped
  • 3 red thai chilies deseeded, and thinly sliced if you would like it spicier add 1-2 more chiles
  • 6 tbsp peanut or vegetable oil

Instructions

Marinade

  • To start lets get the marinade going. To start get the chopped chicken and put it into a quart sized ziploc bag.
  • Now mix all the marinade ingredients in a small bowl and pour into the bag of chicken. Mix well in the bag then refrigerate while we work on the rest of the prep.

Noodles

  • Pour half of the 16 ounce bag of noodle into a bowl with HOT water and let it soak for 20-30 minutes

Remaining directions for prep and cooking.

  • After the noodles have soaked, drain and set aside. Now lets get the meal cooked and ready to serve.
  • In a wok or large saute pan heat 3 tablespoons of peanut or vege oil on high heat.
  • Add the chicken to the pan. Cook until no longer pink 6-10 minutes. After cooked remove from the pan and set aside.
  • Scrape and wipe down any remaining bits or chunks in the pan.
  • Mix up the sauce.
  • In a bowl whisk together both soy sauces, fish oil, and oyster sauce, Set aside
  • Heat wok again on high...get it nice and hot then add the remaining 3 tablespoons of oil.
  • Toss in the onions. Keep a constant stir. Cook until they start to turn translucent. Then add the garlic. Continue to stir.
  • No add the tomatoes, green onions, and chiles. Again keep an aggressive stir. If you feel its cooking faster than you can keep up with you can turn down a bit as not to burn, but the hot heat is key. You can do this!
  • Next lets toss in the basil. Stir.
  • If you are adding chicken or tofu, now we are going to make a well and push the veggies up the sides of the wok. Toss the protein back into the center of the pan. Stir.
  • To deglaze the pan before noodles, add the rice wine vinegar. Give it a good mix and toss the noodles in.
  • Get the noodles mixed in and add the magic sauce! Toss around until the sauce is fully incorporated and cooked down. Pull from the heat, and serve!
  • I like to serve with jasmine rice and egg rolls. YUM!
  • ENJOY!!!