Pad Kee Mow
Spice up your dinner menu with Pad Kee Mow, also known as Drunken Noodles, a bold and flavorful Thai street food dish that's irresistibly aromatic. This quick and easy stir-fry features silky, wide rice noodles coated in a savory trifecta of dark soy, light soy, and oyster sauces, with a hint of sweetness and umami from fish sauce and sugar. Loaded with vibrant bell peppers, crispy onions, and julienned carrots, it’s perfectly balanced with tender bites of chicken or shrimp (optional) and fragrant Thai holy basil. With the fiery heat of bird's eye chilies and garlic sizzling in a hot wok, Pad Kee Mow delivers an authentic Thai flavor explosion in just 30 minutes. Serve it with lime wedges for a citrusy kick and enjoy a takeout favorite made fresh at home! Keywords: Pad Kee Mow, Drunken Noodles, Thai street food, easy Thai recipes, authentic Thai noodles.
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Recipe Information
Ingredients
- 250 grams Wide rice noodles
- 2 tablespoons Cooking oil
- 3 cloves Garlic cloves, minced
- 5 pieces Bird's eye chilies, finely chopped
- 200 grams Chicken breast or shrimp (optional, cut into bite-sized pieces)
- 1 each Bell peppers (red and green), sliced
- 1 medium Onion, sliced
- 1 medium Carrot, julienned
- 1 cup Thai holy basil leaves (or regular Thai basil)
- 2 tablespoons Dark soy sauce
- 2 tablespoons Light soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Fish sauce
- 1.5 teaspoons Sugar
- 2 Lime wedges (for serving, optional)
Instructions
Soak the rice noodles in warm water for 20-30 minutes until softened if using dried noodles. Alternatively, prepare fresh rice noodles by separating them gently. Drain the noodles and set them aside.
Heat the cooking oil in a large wok or skillet over medium-high heat.
Add the minced garlic and chopped bird's eye chilies to the wok. Stir-fry for 30-40 seconds until they release their aroma.
Add the chicken or shrimp, if using, and stir-fry until the protein is fully cooked and lightly browned (about 3-4 minutes). Remove and set aside if necessary.
Toss in the sliced bell peppers, onion, and julienned carrot. Stir-fry the vegetables for 2-3 minutes until they are crisp but tender.
Reduce the heat slightly and add the softened rice noodles to the wok.
Pour in the dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sugar over the noodles. Toss the mixture gently to ensure the noodles are evenly coated in the sauces.
Add the cooked chicken or shrimp back into the wok if it was removed earlier. Stir to combine.
Finally, toss in the Thai holy basil leaves and cook for another 30 seconds to 1 minute until the basil is wilted and fragrant.
Remove the wok from heat and transfer the Pad Kee Mao to serving plates.
Serve immediately with lime wedges on the side for an extra burst of brightness, if desired.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 6361 mg | 277% | |
| Total Carbohydrate | 149.5 g | 54% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 16.4 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2075 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
