Thai Drunken Noodles (Pad Kee Mau)

A close friend of mine recently asked me if I could come up with a good recipe for Pad Kee Mau – one of their favourite Thai dishes. This is a popular street food that literally translates to “drunken noodles” because they are thought to help cure hangovers. So, after doing some research and spending some time in the test kitchen this is where things landed.

This recipe turned out great with a ton of flavour and just the right amount of spiciness. If you’re a lover of Thai and/or spicy food then this is a dish for you. I’d say that it’s better than takeout so give it a try and let us know what you think.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 954

Ingredients Equipment Method Notes

Ingredients

8 oz wide rice noodles
2 lbs chicken thighs chopped
1 tbsp Kosher salt
3 tbsp sesame oil divided
4 green onions sliced
1 cup carrots julienned
1 cup celery julienned
1 cup red pepper julienned
1 can baby corn
4 tbsp soy sauce
4 tbsp oyster sauce
2 tbsp fish sauce
1 tbsp honey
3 tbsp water
1 Thai red chili finely sliced
3 cloves garlic sliced
2 shallots minced
1 cup Thai basil torn
1 lime wedges (for garnish)
2 tbsp sesame seeds toasted

Equipment

large pot
small frying pan
wok (stove top or electric)
colander
whisk
wooden spoon
measuring cups and spoons

Method

Mise en Place

Assemble equipment. Cut chicken thighs into bite-sized pieces, julienne vegetables, cut green onions, peel and mince garlic and shallots, finely dice chilies (removing seeds), grate ginger, cut lime wedges, tear basil, measure and separate all ingredients.

Prepare Noodles

Prepare rice noodles as per the manufacturers directions. In this case, the noodles were soaked in hot tap water (not boiled) for 30 minutes. Drain when ready and set aside.

Make Sauce

Combine soy sauce, oyster sauce, fish sauce, honey, grated ginger, 1 tbsp of sesame oil, and 3 tbsp of water in a small mixing bowl and whisk to fully combine. Set aside.

Cooking + Assembly

Sprinkle cut chicken with salt and set aside for 30 minutes.
Place sesame seeds in a small frying pan and toast over medium heat for 3 minutes. Set aside.
Add 2 tbsp of sesame oil to a wok and heat over medium. Add chicken and cook for approximately 10 minutes until evenly browned. Remove chicken and set aside, reserving remaining oil in the wok.
Add remaining sesame oil to the wok followed by the garlic, shallots, and Thai chilies. Cook over medium heat for 3 minutes until tender and fragrant.
Add carrots, celery, red pepper, and corn and cook for 5 minutes until slightly soft.
Return chicken to the wok and add the sauce, tossing well to coat. Bring the sauce to a boil and add noodles, green onion, and basil. Cook for an additional 3-5 minutes until heated through, stirring frequently.
Add equal portions to serving dishes and garnish with lime wedges, fresh basil, and toasted sesame seeds. Serve immediately.

Notes

If you don’t have a wok you can always use a large non-stick frying pan.
I’ve intentionally turned down the heat on this one. If you like things on the spicier side, just add additional Thai red chilies.
I would highly recommend using latex or rubber gloves when handling the the Thai chilies. They will leave residue on your fingers for up to two days (even with washing) so beware. And definitely avoid touching your eyes or nose when working with these chilies (based on personal experience)!

Thai Drunken Noodles (Pad Kee Mau)