Authentic Pad Kee Mao (Drunken Noodles)
Bring the smoky, fiery spirit of Bangkok's street food scene to your kitchen with this spicy holy basil and rice noodle masterpiece.
Reverse-engineered from Siam Sizzler Street Kitchen · Bangkok
Ingredients
for 2 servings
- 300 gchicken thigh — sliced into bite-sized strips
- 400 gwide rice noodles — soaked in warm water until tender
- 1 bunchholy basil — picked and roughly torn
- 5bird's eye chilies — finely minced
- 4 clovesgarlic — minced
- 100 gsnap peas — trimmed
- 1red bell pepper — sliced
- 2 tbspsoy sauce
- 1 tbspfish sauce
- 1 tbspoyster sauce
- 1 tspdark soy sauce
- 1 tsppalm sugar
- 30 mlvegetable oil
Equipment
checked against your kitchen
- ✓stovetop
What cooks learned
Only 4 cooks have logged this one in Cook Mode so far — not enough to say anything about where it goes wrong.
Method
- 1
Mince the garlic and bird's eye chilies together into a coarse paste.
3 min→ aromatic base
- 2parallel track
Slice the chicken thigh, snap peas, and red bell pepper.
5 min - 3
waits for: steps 1 and 2
Heat vegetable oil in a wok or large skillet over high heat; add garlic and chilies and sauté until fragrant and slightly browned.
2 minDone when: the oil is sizzling and the aroma fills the kitchen
- 4
Add chicken thigh to the wok and stir-fry until opaque and browned on all sides.
6 min180°C internal - 5
Add snap peas and red bell pepper to the wok; toss to coat in oil.
3 min - 6
Pour in soy sauce, fish sauce, oyster sauce, dark soy sauce, and palm sugar. Add the soaked noodles and toss vigorously to combine.
3 min - 7
Turn off the heat and fold in the holy basil until wilted.
1 minDone when: the basil is soft and fragrant