Thai Drunken Master Noodles Pad Kee Mow
Experience the vibrant flavors of Thailand with this irresistible Thai Drunken Master Noodles Pad Kee Mow recipe! Perfect for spice lovers, this quick and easy stir-fried noodle dish combines tender wide rice noodles with your protein of choice—be it chicken, shrimp, tofu, or pork—infused with the bold flavors of garlic and fiery Thai bird’s eye chilies. Colorful vegetables like bell peppers, onions, and tomatoes add texture and vibrancy, while the rich, umami-packed sauce of dark soy sauce, light soy sauce, and oyster sauce ties everything together. Finished with aromatic Thai holy basil and a squeeze of fresh lime, this 30-minute meal is ideal for busy weeknights or when you’re craving authentic Thai street food at home.
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Recipe Information
Ingredients
- 8 oz wide rice noodles
- 8 oz chicken breast (or protein of choice: shrimp, tofu, pork)
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 3 units Thai bird’s eye chilies, finely chopped
- 1 small onion, sliced
- 1 unit bell peppers, sliced (red or green)
- 1 medium tomato, sliced
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1.5 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp white sugar
- 1 cup fresh basil leaves (Thai holy basil preferred)
- 2 units lime wedges (for garnish)
Instructions
Soak the wide rice noodles in warm water for 20–30 minutes until softened, or cook them according to the package instructions. Drain and set aside.
Thinly slice the chicken breast (or chosen protein) into bite-sized pieces. Set aside.
In a small bowl, prepare the sauce by mixing dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sugar. Stir well to combine.
Heat a large wok or skillet over medium-high heat. Add vegetable oil and swirl to coat the pan.
Add the minced garlic and chopped Thai bird’s eye chilies to the pan. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the sliced chicken (or chosen protein) and cook for 2–3 minutes, stirring frequently, until just cooked through.
Toss in the sliced onion, bell peppers, and tomato. Stir-fry for another 2–3 minutes until the vegetables are slightly tender but still crisp.
Add the drained noodles to the wok, followed by the prepared sauce. Use tongs or a spatula to toss everything together, ensuring the noodles are evenly coated in the sauce.
Reduce the heat to low and add the fresh basil leaves. Stir until wilted and well combined, then remove the wok from heat.
Serve immediately on a plate. Garnish with lime wedges for an extra zing.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 2979 mg | 130% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.3 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 835 mg | 18% | |
*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.
