Thai Drunken Noodles (Pad Kee Mao)

Ingredients

200g rice noodles

2 chicken thighs

1 red onion, sliced

2 spring onions, chopped

3 garlic cloves, chopped

1 large red chilli, sliced

1 bird’s eye chilli, chopped

Tenderstem broccoli or gai lan

Large handful Thai basil

Vegetable oil

The Sauce

2 tablespoons oyster sauce

1 tablespoon light soy sauce

1 tablespoon fish sauce

1 tablespoon dark soy sauce

2 teaspoons sugar

PREPARATION

Method

1. Soak rice noodles in cold water for about 1 hour or in hot water for 6–8 minutes until softened but still slightly firm and separated.

2. Slice chicken thighs thinly into strips, allowing them to cook quickly while staying tender and juicy during stir frying.

3. Prepare spring onions, red onion, garlic, chillies and broccoli, arranging them ready for quick cooking in the wok.

4. In a small bowl, mix oyster sauce, light soy sauce, fish sauce, dark soy sauce and sugar until fully combined.

COOKING

5. Heat a wok until smoking hot, add oil and stir fry spring onions and onions first until slightly charred and fragrant.

6. Push the onions to the side and add garlic and chillies, frying briefly until aromatic without burning.

7. Add broccoli and toss quickly over high heat, allowing it to soften slightly while keeping some crunch.

8. Drizzle in a little more oil and add chicken, spreading it across the wok so it sears properly before stirring.

9. Toss the chicken continuously until roughly half cooked and lightly caramelised around the edges.

10. Add the soaked noodles and toss repeatedly using a lifting and folding motion so they heat evenly and absorb flavour.

11. Pour in the prepared sauce while the wok is still sizzling hot, allowing the sugar and sauces to caramelise around the noodles.

12. Add a spoonful of noodle soaking water if needed to loosen the noodles and help the sauce coat evenly.

13. Continue tossing over high heat until the noodles are glossy, smoky and fully cooked through.

14. Turn off the heat and fold through a large handful of Thai basil so the residual heat releases its fragrance.

15. Serve immediately while hot and smoky from the wok.

School of Wok Tips

• Keep the wok smoking hot for authentic wok hei flavour.

• Don’t oversoak noodles—they should finish cooking in the wok.

• Thai basil should be added right at the end.

• Use chicken thigh instead of breast for juicier texture.

FAQs

Why are they called drunken noodles?

They’re traditionally eaten after drinking or alongside alcohol because of the spicy flavour.

Can I use different noodles?

Yes, both wide and thin rice noodles work well.

Is the dish very spicy?

Traditionally yes, but you can reduce the chillies if preferred.