Drunken Noodles (Pad Kee Mao)
This Homemade Recipe for Drunken Noodles is packed with bold Thai flavors, featuring juicy shrimp or chicken, chewy rice noodles, and stir-fried chiles and veggies in a rich, savory sauce. A must-try for fans of fine dining recipes that deliver restaurant-quality flavor at home. If you're looking for quick dinner ideas or easy dinner recipes, this dish comes together in just 30 minutes!
Ingredients
- Noodles
- 16 oz dried thick rice noodles
- Protein
- 1 lb shrimp or chicken breast or thigh
- 1 tsp light soy sauce
- 1 tsp vegetable oil
- 2 tsp cornstarch
- Sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tbsp dark soy sauce
- 2 tsp Shaoxing wine
- ½ tsp white pepper
- 2 tbsp palm sugar or light brown sugar
- Vegetables
- 4 cloves garlic minced
- 3 Thai bird’s eye chilis minced
- 1- inch piece fresh ginger peeled and minced
- 1 medium white onion sliced
- 6 green onions cut into 2-inch pieces
- 1 bok choy chopped
- 1 red bell pepper sliced thin
- 2 cups snow peas trimmed
- 1 cup Thai basil leaves
- 3 tbsp vegetable oil divided
Instructions
- Prepare the Noodles:
- Soak the dried rice noodles in a pot covered with hot water for 15-20 minutes, then drain.
- Marinate the Protein:
- If using shrimp, shell and devein them. If using chicken, slice into thin strips.
- In a bowl, mix shrimp or chicken with 1 tsp soy sauce, 1 tsp vegetable oil, and 2 tsp cornstarch. Let rest for 15 minutes.
- Make the Sauce:
- In a small bowl, whisk together light soy sauce, oyster sauce, fish sauce, dark soy sauce, Shaoxing wine, white pepper, and palm sugar. Set aside.
- Cook the Protein:
- Heat 2 tbsp oil in a wok over high heat. Stir-fry shrimp (3-4 minutes) or chicken (5 minutes) until cooked through. Remove and set aside.
- Sauté Aromatics & Veggies:
- Add 1 tbsp oil to the wok and stir-fry garlic, chili, and ginger for 1 minute.
- Add white onion and stir-fry another minute.
- Add bok choy, red bell pepper, and snow peas. Stir-fry for 2-3 minutes.
- Combine Everything:
- Add the soaked and drained noodles along with the cooked protein.
- Pour in the prepared sauce and stir-fry everything for another 2-3 minutes until well coated.
- Garnish & Serve:
- Sprinkle Thai basil leaves on top before serving. Enjoy hot!
Notes
- For extra spice, add more Thai chilis or serve with chili flakes on the side.
- Swap Shaoxing wine with rice vinegar for a non-alcoholic version.
- Works great with tofu for a vegetarian alternative.