Spicy Drunken Noodles Recipe- Quick & Flavorful Pad Kee Mao

Craving a dish that packs a punch with incredible flavor and comes together in a flash? Look no further than this Quick & Flavorful Pad Kee Mao, also known as Spicy Drunken Noodles! Forget takeout, you can whip up this restaurant-quality Thai classic right in your own kitchen with its perfect balance of heat, savory notes, and aromatic basil.

Ingredients

• 1 lb fresh wide rice noodles (Pad See Ew noodles), separated
• 1 lb boneless, skinless chicken breast or thighs, thinly sliced against the grain
• 2 tbsp vegetable oil, divided
• 4-6 cloves garlic, minced
• 2-4 Thai bird’s eye chilies, minced (adjust to your spice preference)
• 1 medium yellow onion, sliced into wedges
• 1 red bell pepper, thinly sliced
• 1 cup baby corn, halved (optional)
• 1 cup fresh Thai basil leaves
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce (for color and depth)
• 1 tsp fish sauce
• 1 tsp granulated sugar
• 1/4 cup chicken broth (optional, for a looser sauce)

Instructions

1. **Prepare the Noodles:** If using fresh noodles, gently separate them into individual strands. If using dried, rehydrate according to package directions (usually soaking in hot water until pliable).
2. **Make the Sauce:** In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, and chicken broth (if using). Set aside.
3. **Stir-Fry Aromatics & Chicken:** Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the minced garlic and Thai bird’s eye chilies. Stir-fry for 15-30 seconds until fragrant, being careful not to burn the garlic.
4. Add the sliced chicken to the wok. Stir-fry for 3-5 minutes, breaking it apart, until cooked through and lightly browned. Remove the chicken from the wok and set aside.
5. **Stir-Fry Vegetables:** Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced onion, red bell pepper, and baby corn (if using). Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
6. **Combine & Toss:** Add the separated noodles and the cooked chicken back into the wok. Pour the prepared sauce mixture over everything.
7. Using two spatulas or tongs, toss the ingredients vigorously for 2-4 minutes. Ensure the noodles are evenly coated with the sauce, breaking up any clumps, and that everything is heated through.
8. **Add Basil:** Remove the wok from the heat. Add the fresh Thai basil leaves and toss for another 30 seconds until the basil just wilts. The residual heat will cook the basil.
9. Serve immediately and enjoy your quick, flavorful, and wonderfully spicy Drunken Noodles!