Thai Drunken Noodles (Thai Pad Kee Mao)

A bold Thai stir-fry with wide rice noodles, chicken, garlic, chili, basil, and savory sauce. Despite the name, it doesn’t contain alcohol — the flavor is strong, spicy, and perfect for late-night cravings.

Serves

2–3

Ingredients

Noodles

8 oz wide rice noodles (fresh preferred; dried works too)

Chicken

1 lb boneless chicken thighs or breast, thinly sliced

Vegetables

1 red bell pepper, sliced ½ onion, sliced 3 cloves garlic, minced 1–2 Thai chilies or serrano peppers, sliced (optional but traditional)

Sauce

3 tbsp tamari or soy sauce 1 tbsp oyster sauce 1 tbsp fish sauce 1 tsp dark soy sauce (for color, optional) 2 tsp maple syrup or coconut sugar 1 tbsp lime juice

Finish

1 cup Thai basil leaves 2 tbsp avocado oil

Instructions

1. Cook noodles

If using dried rice noodles, soak or cook according to package directions until just tender. Drain and set aside.

2. Mix sauce

In a small bowl combine:

tamari oyster sauce fish sauce dark soy sauce maple syrup lime juice

Set aside.

3. Cook chicken

Heat 1 tbsp avocado oil in a large skillet or wok over high heat.

Add chicken and cook 4–5 minutes until browned.

Remove and set aside.

4. Stir fry aromatics

Add remaining oil.

Cook:

garlic onion chilies

for 30 seconds until fragrant.

Add bell pepper and cook 1–2 minutes.

5. Combine

Add back:

cooked chicken noodles sauce

Toss on high heat until noodles absorb sauce and lightly caramelize.

6. Finish

Turn off heat and stir in:

Thai basil extra lime juice if desired

Optional Add-Ins

Snap peas Baby corn Mushrooms Broccoli

Tips for Best Flavor

Use high heat so noodles get slightly charred. Thai basil makes a big difference (Italian basil works if needed). Don’t overcrowd the pan or the noodles steam instead of fry.

✅ Protein: ~30–35g per serving depending on portion.