Can I use dried wide rice noodles instead of fresh?
Yes, you can. Just rehydrate them according to the package instructions until they are pliable but still have a slight chew.
DINNER
Spicy Chicken and Basil Drunken Noodles (Pad Kee Mao)
Unleash the bold, fiery flavors of Thailand in your kitchen with this authentic Pad Kee Mao recipe. Featuring broad rice noodles, succulent chicken, and fragrant Thai basil, all tossed in a rich, spicy sauce, it's a dynamic dish perfect for an exciting weeknight dinner.
HOW TO MAKE IT
Let's cook.
01
Prepare the noodles: If using fresh wide rice noodles, gently separate them. If using dried, rehydrate them according to package instructions until pliable but still firm.
02
Make the sauce: In a small bowl, whisk together the fish sauce, dark soy sauce, oyster sauce, sugar, white pepper, and chicken broth. Set aside.
03
Cook the chicken: Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the thinly sliced chicken breast and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.
04
Sauté aromatics: Add the minced garlic and sliced red chilies to the same wok. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
05
Combine ingredients: Return the cooked chicken to the wok. Add the prepared wide rice noodles and pour in the sauce mixture. Toss everything together vigorously for 2-3 minutes, ensuring the noodles are evenly coated and heated through.
06
Add basil: Stir in the packed Thai basil leaves. Continue to toss for 1 minute until the basil wilts and its aroma is released.
07
Serve immediately: Transfer the Thai Drunken Noodles to serving plates and enjoy hot.
About This Recipe
Unleash the bold, fiery flavors of Thailand in your kitchen with this authentic Pad Kee Mao recipe. Featuring broad rice noodles, succulent chicken, and fragrant Thai basil, all tossed in a rich, spicy sauce, it's a dynamic dish perfect for an exciting weeknight dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra spice, add more fresh chilies or a pinch of dried chili flakes. Ensure your wok is very hot before adding ingredients to achieve that authentic stir-fry char. Don't overcrowd the pan; cook in batches if necessary.
Easy Substitutions
You can substitute chicken with shrimp, beef, or firm tofu. If Thai basil is unavailable, regular Italian basil can be used, though the flavor will be slightly different. For a vegetarian version, omit the chicken and oyster sauce (or use a vegetarian oyster sauce) and add more vegetables like bell peppers or broccoli.
Storage & Reheating
Store any leftover Thai Drunken Noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or a skillet with a splash of water or broth to prevent drying out.
Serving Suggestions
Serve these noodles with a side of fresh cucumber slices to cool the palate. A squeeze of fresh lime juice just before serving can brighten the flavors. Pair with a light, crisp beer or a glass of iced Thai tea.
Common Mistakes
1. Overcooking the noodles: This can make them mushy. Cook them just until pliable before stir-frying. 2. Overcrowding the wok: This lowers the temperature and steams the ingredients instead of stir-frying them, preventing proper browning. Cook in batches if your wok isn't large enough. 3. Not enough heat: A hot wok is essential for the characteristic smoky flavor. 4. Burning the garlic: Garlic cooks quickly, so add it after the chicken and stir-fry briefly.
Frequently Asked Questions
What is dark soy sauce?
Dark soy sauce is thicker, darker, and slightly sweeter than regular soy sauce, primarily used for color and a richer flavor, not saltiness.
Is Thai basil essential?
Thai basil has a distinct anise-like flavor that is characteristic of Pad Kee Mao. While regular basil can be used, the flavor profile will be different.
MORE TO KNOW
Pad Kee Mao, often translated as "Drunken Noodles," gets its name from the idea that it's a dish so spicy it could sober you up, or perhaps it's best enjoyed after a night out. The key to its distinctive flavor is the combination of wide rice noodles, fresh Thai basil, and a savory-spicy sauce. Using a very hot wok is crucial for achieving the smoky 'wok hei' flavor that defines authentic stir-fries.
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