Pad Kee Mao (Drunken Noodles)

Spicy stir fry rice noodles with chicken and aromantic basil.

Serving: 2 Difficulty: Easy


  • 1 lb flat wide rice noodles
  • 12 snap peas, stem ends and string removed
  • 3 garlic cloves, finely chopped
  • 2 thai chili peppers, chopped
  • 1 cup thai basil leaves
  • 1 lb chicken thighs, sliced
  • 1 tsp soy sauce
  • 1 tsp oyster sauce
  • freshly ground black pepper
  • ½ tbsp corn starch
  • 2 tbsp water
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • ½ tbsp fish sauce
  • 1 tsp sugar
  • 1 tsp black sauce


For the Chicken

  • Slice the chicken thighs into bite size pieces.
  • Add soy sauce, oyster sauce, freshly ground black pepper, cornstarch, water and sliced chicken to a mixing bowl and mix well.
  • Heat your pan to medium heat and add 1 tablespoon oil. When it's hot, add chicken and saute for 3 minutes, until golden brown and cooked through. Set aside.

For the Stir Fry

  • In a small bowl, combine all sauce ingredients and mix well. Set aside.
  • Pound Thai chilies and garlic into a fine paste or you can finely chop the Thai chillies and minced the garlic.
  • Add 1 tablespoon oil and saute garlic and Thai chili peppers fragnant for 30 seconds.
  • Add snap peas, rice noodles and sauce mixture and stir fry about 3 minutes until the noodles are uniform in color.
  • Add the seared chicken and basil and toss just to wilt the basil for another minute. Remove from heat and serve immediately.


  • If the rice noodles are too firm, microwave for 15 seconds.
  • Feel free to substitute shrimp, beef, pork or tofu for the protein.

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