Drunken Noodles (Pad Kee Mao)
Brendan Pang
A Thai street food classic made in under 20 minutes, featuring chewy rice noodles stir-fried with garlic, chilli, chicken, vegetables, and Thai basil in a bold savoury sauce. Inspired by Brendan Pang.
Drunken Noodles (Pad Kee Mao)
Brendan PangA Thai street food classic made in under 20 minutes, featuring chewy rice noodles stir-fried with garlic, chilli, chicken, vegetables, and Thai basil in a bold savoury sauce. Inspired by Brendan Pang.
Chef's Tips
Use fresh noodles for a chewier texture.
Adjust the number of chillies to control the heat level.
Thai basil gives the signature flavor — don’t skip it!
Tools Used
Wok
Large Pan
Bowl
Knife
Chopping Board
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Ingredients
Noodles
Drunken Noodle Sauce
Stir-fry
Instructions
Preparation
- 1
Soak the dried rice noodles in boiling water for 5–10 minutes until softened, then drain and rinse under cold water. If using fresh noodles, separate and set aside.
- 2
In a small bowl, mix all ingredients for the drunken noodle sauce and set aside.
Stir-frying
- 1
Heat oil in a wok or large pan over high heat.
- 2
Add garlic and chillies, stir-frying for about 30 seconds until fragrant.
- 3
Add sliced onion and stir-fry for 1 minute.
- 4
Add chicken and fish sauce, stir-frying until cooked through, about 2 minutes.
- 5
Add carrot and Chinese broccoli and stir-fry until slightly tender.
- 6
Add spring onions and drained noodles, then pour in the sauce.
- 7
Stir-fry everything together for 1–2 more minutes until well combined.
- 8
Turn off heat, add Thai basil, and toss until just wilted.
Nutrition Facts
Serving Size: 1 plate
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
