Drunken Noodles Recipe

Drunken Noodles, or Pad Kee Mao, are Thai street food at full throttle: wide, chewy rice noodles tossed with chicken, holy basil and chillies in a dark, savoury, slightly sweet sauce. It is fiery, fragrant and impossible to stop eating.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

4 servings

Calories

620

Ingredients

• 300 g dried wide rice noodles
• 300 g chicken thigh, sliced
• 2 tablespoons vegetable oil
• 4 garlic cloves, sliced
• 2 red chillies, sliced
• 1 onion, sliced
• 1 red pepper, sliced
• 2 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 tablespoon oyster sauce
• 1 large handful Thai basil leaves
• Lime wedges, to serve

Instructions

1. Soak the rice noodles in warm water for 20 minutes until pliable, then drain.
2. Mix the soy sauces, fish sauce, sugar and oyster sauce into a sauce bowl.
3. Heat the oil in a wok over high heat and fry the garlic and chillies for 30 seconds.
4. Add the chicken and stir-fry for 4 minutes until cooked through.
5. Add the onion and pepper and stir-fry for 2 minutes more.
6. Add the noodles and sauce, tossing vigorously for 3 minutes until the noodles are coated and slightly charred.
7. Fold in the basil until wilted and serve at once with lime wedges.

Pro tips

• A very hot wok gives the smoky char that makes this dish special.
• Do not over-soak the noodles or they turn mushy in the wok.
• Have everything prepped before you start, as stir-frying moves fast.
• Swap chicken for tofu, prawns or beef as you like.

Frequently asked questions