Street Style Thai Drunken Noodles Recipe
Quick stir-fried wide rice noodles with chicken, veggies, and Thai basil in a spicy savory sauce. Authentic Pad Kee Mao street food vibe.
Equipment
- Wok or large skillet
- Tongs
Ingredients
- 8 oz wide rice noodles
- 1 lb boneless chicken thighs, sliced thin
- 4 cloves garlic, minced
- 2-4 Thai bird's eye chilies, sliced adjust for heat
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 2 cups fresh Thai basil leaves, divided
- 2 tbsp vegetable oil
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp dark soy sauce
- 1 tbsp brown sugar
- 1 tsp white pepper
Instructions
- Soak wide rice noodles in warm water until pliable, about 20 minutes. Drain well.
- Heat vegetable oil in wok over high heat until shimmering.
- Add garlic and chilies; stir-fry 30 seconds until fragrant.
- Add chicken; cook 3-4 minutes until browned. Push to side.
- Add bell peppers, broccoli, carrots; stir-fry 2 minutes.
- Add drained noodles, all sauces, sugar, and white pepper. Toss 2-3 minutes until glossy.
- Stir in most Thai basil off heat. Serve with lime.
Notes
- High heat essential for wok hei.
- Prep all ingredients first.
- Adjust chilies for spice level.