Name: Drunken Noodles (Pad Kee Mao)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 8 ounces wide rice noodles; 1 pound boneless skinless chicken thighs; 2 tablespoons vegetable oil; 4 cloves garlic (minced); 2-3 Thai red chilies (sliced); 1 small onion (sliced); 1 medium bell pepper (sliced); 1 cup broccoli florets; 1 carrot (julienned); 2 green onions (cut into 2-inch pieces); 1 cup fresh Thai basil leaves; 3 tablespoons soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon brown sugar; 2 teaspoons lime juice; 1 tablespoon water

Drunken Noodles (Pad Kee Mao)

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Drunken Noodles (Pad Kee Mao) is a vibrant and satisfying Thai stir-fry that packs a flavorful punch. Featuring wide rice noodles, tender chicken, and a colorful medley of fresh vegetables, this quick and easy dish comes together in just 35 minutes. The combination of savory sauces and aromatic Thai basil delivers an enticing aroma and a delightful taste that lingers long after the last bite. Perfect for weeknight dinners or special occasions, Drunken Noodles will impress family and friends alike with its bold flavors and customizable ingredients.

Author: Adelina
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves approximately 4
Category: Main
Method: Stir-Frying
Cuisine: Thai

Ingredients

Scale

8 ounces wide rice noodles
1 pound boneless skinless chicken thighs
2 tablespoons vegetable oil
4 cloves garlic (minced)
2–3 Thai red chilies (sliced)
1 small onion (sliced)
1 medium bell pepper (sliced)
1 cup broccoli florets
1 carrot (julienned)
2 green onions (cut into 2-inch pieces)
1 cup fresh Thai basil leaves
3 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon brown sugar
2 teaspoons lime juice
1 tablespoon water

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Instructions

Soak the wide rice noodles in warm water for 15–20 minutes until softened. Drain.
In a bowl, whisk together soy sauce, dark soy sauce, brown sugar, lime juice, and water.
Heat vegetable oil in a large skillet over medium-high heat; add minced garlic and sliced Thai chilies for about 30 seconds.
Add chicken pieces to the skillet; stir-fry until cooked through and lightly browned (5–6 minutes).
Toss in sliced onion, bell pepper, broccoli florets, and julienned carrot; cook for another 3–4 minutes.
Add softened noodles and prepared sauce; gently toss to coat everything evenly (2–3 minutes).
Stir in green onions and fresh Thai basil; cook until the basil wilts (about 1 minute).
Serve hot with lime wedges on the side.

Nutrition

Serving Size: 1 plate (350g)
Calories: 500
Sugar: 10g
Sodium: 800mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg

Find it online: https://foodyloop.com/drunken-noodles-pad-kee-mao/