Spicy Drunken Noodles Recipe – Easy Thai Flavor

Craving a fiery and flavorful Thai noodle dish that’s surprisingly simple to make at home? Our Easy Spicy Drunken Noodles, or Pad Kee Mao, delivers that authentic street-food experience right to your kitchen. With tender wide rice noodles, vibrant vegetables, and a tantalizing blend of spicy, savory, and sweet, this recipe promises an unforgettable meal that will awaken your taste buds.

Ingredients

• 1 lb fresh wide rice noodles (or 8 oz dried, prepared according to package)
• 1 lb boneless, skinless chicken breast or thigh, thinly sliced
• 2 tbsp vegetable oil (or preferred cooking oil)
• 4-5 cloves garlic, minced
• 3-5 Thai bird’s eye chilies, thinly sliced (or 1-2 jalapeños for milder heat, or 1-2 tsp chili garlic paste)
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow onion, sliced
• 1 cup baby corn, halved
• 1 cup green beans, trimmed and halved
• 1 cup fresh holy basil leaves (or regular Thai basil), packed
• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce (or regular soy sauce)
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp granulated sugar
• 1/2 tsp white pepper
• 1-2 tsp chili garlic sauce (like Sriracha or Sambal Oelek, adjust to taste for extra heat)

Instructions

1. **Prepare the Noodles:** If using fresh wide rice noodles, gently separate them. If using dried, soak or boil according to package directions until al dente, then drain and set aside.
2. **Make the Sauce:** In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, white pepper, and chili garlic sauce. Set aside.
3. **Stir-fry Aromatics:** Heat the vegetable oil in a large wok or skillet over high heat until shimmering. Add the minced garlic and sliced chilies (or chili paste) and stir-fry for about 15-30 seconds until fragrant, being careful not to burn the garlic.
4. **Cook the Protein:** Add the thinly sliced chicken to the wok and stir-fry until fully cooked through and lightly browned, about 3-4 minutes.
5. **Add Vegetables:** Add the red bell pepper, yellow onion, baby corn, and green beans to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
6. **Combine with Noodles and Sauce:** Add the prepared wide rice noodles to the wok. Pour the pre-mixed sauce over the noodles and vegetables. Toss everything vigorously with two spatulas or tongs to ensure the noodles are evenly coated and the sauce is well distributed, cooking for another 1-2 minutes.
7. **Finish with Basil:** Remove the wok from the heat. Stir in the fresh holy basil (or regular Thai basil) leaves until they just wilt.
8. **Serve Immediately:** Transfer the Spicy Drunken Noodles to serving plates and enjoy hot.
9. Optional: Garnish with extra fresh chilies or a lime wedge.