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a plate full of thai noodles stir fry with wooden chopstick at the side.

Drunken Noodles ( Pad Kee Mao )

Popular Thai street food, Drunken Noodles recipe with chicken, flat rice noodles, and homemade pad kee mao sauce. Spicy, sweet, and savoury all packed together.
5 from 12 votes
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Course: Main Course
Cuisine: Thai Cuisine
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 652kcal
Author: Khin


  • 250 g Chicken thigh Boneless skinless chicken thigh/breast ( about ½ lb )
  • 100 g Dried rice noodles Dry rice stick 100mm (Or fresh rice noodles 250-300 g)
  • 3 stalk Chinese Broccoli ( Kai Lan/ Gai Lan ) or Pak Choy/ Bok Choy/ Tenderstem Broccoli
  • 2 cloves Garlic Finely chopped
  • 1 Shallot Finely chopped
  • 3-4 Bird Eye Chilli Or any hot chilli ( adjust amount according to taste )
  • 1 Red Chilli Pepper Or red bell pepper
  • handful Basil leaves Thai/ Italian/ Regular Sweet Basil
  • 2-3 tbsp Vegetable oil Or neutral flavour oil


  • 2 tbsp Light soy sauce
  • 3 tbsp Oyster sauce
  • 2 tsp Dark soy sauce
  • 1 tbsp Fish sauce
  • 1 tbsp Sugar


  • Lime Wedges
  • Red Chilli Slices


  • First soak the dry rice noodles in warm water for 15-20 minutes then drain the water out and set it aside. Cut the chicken thigh into medium bite-size pieces. Cut stem part of Chinese broccoli into 1" pieces and leaves into 2" pieces. Separate the stem and leaves. Finely chop the shallot, garlic and onion.
  • Add light soy sauce, dark soy sauce, oyster sauce, fish sauce and sugar in a small bowl. Mix well until sugar dissolve and set it aside. To season the chicken pieces, add 1 tablespoon of sauce mixture, mix well and set aside.
  • Heat the large wok/pan into medium-high heat, drizzle 2-3 tablespoon of oil. Add chopped shallot and stir fry until translucent, then follow with the garlic, stir for few seconds. Next add the chopped chillies and continue stir fry for about 1 minute, until nice fragrant comes out.
  • Then add the chicken and stir fry for 2-3 minutes until no longer pink, then add the stem part of Chinese broccoli stir for 1 minute and follow with leaves.
  • Stir for few seconds, place the noodles in the middle of the wok. Pour the sauce over the noodles. Stir fry with high heat for about 2 minutes until the noodles are cooked through, then add the chilli slices and continue stir fry for another 1-2 minutes.
  • Last, turn off the heat and add a handful of basil leaves. Combine well with everything.
  • Transfer to serving plate and serve immediately. Garnish with lime wedges and chilli slices.


  • Dark Soy Sauce - Suggest to add dark soy sauce in this recipe to bring more colour to the noodles. 
  • Fish Sauce - Fish sauce is made from fermented anchovies, small fishes or squid. It has a unique funky smell but the taste is umami, rich, salty and savoury. Must add ingredient to make Pad Kee Mao sauce. You can easily find it in Asian/ Oriental grocery stores or supermarket Asian counter. 
  • Fish Sauce Substitute - You can simply substitute with light soy sauce, or tamari. 


Calories: 652kcal | Carbohydrates: 58g | Protein: 26g | Fat: 35g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 2642mg | Potassium: 492mg | Fiber: 2g | Sugar: 9g | Vitamin A: 367IU | Vitamin C: 45mg | Calcium: 49mg | Iron: 2mg
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