Kitchen notes · a little help before you start

20-min. Easy Thai Drunken Noodles (Pad Kee Mao)

Name: 20-min. Easy Thai Drunken Noodles (Pad Kee Mao)
Prep time: 13 min
Cook time: 7 min
Total time: 20 min
Yield: 3
Ingredients: 1 lb fresh wide rice noodles (separated (see Notes below for substitutes)) (Source: 1 lb fresh wide rice noodles (separated (see Notes below for substitutes))); ½ lb skinless boneless chicken thighs (thinly sliced) (Source: ½ lb skinless boneless chicken thighs (thinly sliced)); 2 tsp oyster sauce (or vegetarian stir-fry sauce, to season chicken) (Source: 2 tsp oyster sauce (or vegetarian stir-fry sauce, to season chicken)); 2 cups Chinese broccoli (chopped into 2-inch-long pieces with stalks sliced thinly) (Source: 2 cups Chinese broccoli (chopped into 2-inch-long pieces with stalks sliced thinly)); 1 cup Holy basil (or Thai basil) (Source: 1 cup Holy basil (or Thai basil)); 4 each garlic cloves (minced) (Source: 4 garlic cloves (minced)); 2 each bird's eye chili (or Thai red chili, deseeded & chopped) (Source: 2 bird's eye chili (or Thai red chili, deseeded & chopped)); 2 tablespoon vegetable oil (or any neutral oil) (Source: 2 tablespoon vegetable oil (or any neutral oil)); 2 tablespoon oyster sauce (or vegetarian stir fry sauce) (Source: 2 tablespoon oyster sauce (or vegetarian stir fry sauce)); 2 tsp regular soy sauce (or light soy sauce) (Source: 2 tsp regular soy sauce (or light soy sauce)); 2 tsp dark soy sauce (Source: 2 tsp dark soy sauce); 5 tsp white granulated sugar (or cane sugar) (Source: 5 tsp white granulated sugar (or cane sugar)); 1 tbsp white vinegar (or rice vinegar / apple cider vinegar) (Source: 1 tbsp white vinegar (or rice vinegar / apple cider vinegar)); 1 tbsp water (cold or room temp) (Source: 1 tbsp water (cold or room temp))

20-min. Easy Thai Drunken Noodles (Pad Kee Mao) is made with wide rice noodles, chicken thighs, and oyster sauce.

Prep: 13 min
Cook: 7 min
Total: 20 min
Original yield: Serves 3
Ingredients: 14 listed

Make it part of your week

Estimating…

Main courseThaiChickenAsianPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: Thai · Asian
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Prepare the first additions

Set out the ingredients needed for the first cooking step.

2. Prepare the pan

Follow the pan-heating step before adding its ingredients.

3. Prepare the sauce mixture

Mix the sauce at its preparation step so it is ready when needed.

Get to know the ingredients

fresh wide rice noodles (separated see Notes below for substitutes)

In the method: Add in fresh rice noodles and noodle sauce.

skinless boneless chicken thighs (thinly sliced)

In the method: In a large bowl, season the sliced chicken thighs with oyster sauce and set aside.

oyster sauce (or vegetarian stir-fry sauce, to season chicken)

In the method: In a small bowl, combine the noodle sauce ingredients as listed above until the sugar is dissolved and set aside.

The last little job

Finish as directed

Serve and enjoy!

A few questions you might have

What should I prepare first?

Start with this step: In a small bowl, combine the noodle sauce ingredients as listed above until the sugar is dissolved and set aside.

Which preparation step should I plan for?

Set out the ingredients needed for the first cooking step.

What check should I look for as it cooks?

Fry seasoned chicken thighs until cooked, about 2-3 minutes.

How do I plan the ingredient amounts?

This version serves 3. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

Substitutes for Fresh Wide Rice Noodles Feel free to substitute the fresh wide rice noodles with: 10-mm wide Dry Rice Noodle Sticks (use 200 g / 7 oz for a serving of 3): Boil the dry rice noodle sticks in hot boiling water for 5-6 minutes or until al dente. Strain and rinse off with running cold water. Strain again and mix in 1 teaspoon of neutral oil to prevent the noodles from sticking to each other. Fresh Rice Noodle Rolls (a.k.a Cheung fun): I recommend microwaving for 30-60 second intervals for 2-3 minutes until they're warm enough to peel apart by hand. Then either cut them into 1.5-inch-wide pieces and unravel them or split them down the middle by hand.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: christieathome.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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