Drunken Noodles

Drunken Noodles

Known as Pad Kee Mao, this spicy Thai dish comes together quickly and is also very adaptable to ingredients you have on hand.


For the stir fry:

  • 1 package fresh noodles (we use Yakisoba Stir Fry noodles found in our grocery produce department)
  • 2 T peanut oil
  • 3 large cloves of garlic, minced
  • 2 birds eye chili or Thai chilies, deseeded, cut into two or three chunks
  • 1/2 onion, sliced
  • 8 oz. chicken thighs, cut into bite size pieces (or sub chicken breasts)
  • 2 t fish sauce
  • 2 green onions, cut into 1/2 inch pieces on the diagonal
  • 1 cup fresh Thai basil

For the sauce:

  • 3 T oyster sauce
  • 1 1/2 T light soy sauce
  • 1 1/2 T dark soy sauce
  • 2 t sugar
  • 1 T water

Garnish with additional fresh basil, cilantro and peanuts

Pro tip: For an extra spicy kick, mince the Thai chilis before adding them to the stir fry.


Prepare noodles per packet directions.

Mix sauce ingredients in a small bowl and set aside.

Heat oil in wok or large heavy based skillet over high heat. Add garlic and chili and cook for 10 seconds. Add onion, cook for 1 minute. Add chicken and fish sauce, and fry until cooked, around 2 minutes.

Add green onion, cooked noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.

Remove from heat and immediately add basil and toss until just wilted, garnish, then serve immediately.

You might also like …