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Close-up handheld smartphone photo of Thai Drunken Noodles with glossy dark sauce and charred noodle edges.

Thai Drunken Noodles with Seared Chicken and Blistered Basil

Authentic Thai Drunken Noodles (Pad Kee Mao) featuring wide rice noodles, tender seared chicken, and vibrant Thai basil in a dark, savory soy sauce with perfect wok-charred edges for an incredible street-food experience at home.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Thai
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 14 oz Wide Rice Noodles 400g dried or 454g fresh
  • 1 lb Chicken Breast 450g, sliced into thin strips
  • 2 cups Thai Basil Leaves 60g, fresh
  • 1 medium White Onion 150g, sliced into wedges
  • 1 large Green Bell Pepper 150g, sliced into strips
  • 4-6 Red Bird's Eye Chilies Sliced thin on diagonal
  • 2 tbsp Dark Soy Sauce 30ml
  • 3 tbsp Oyster Sauce 45ml
  • 1 tbsp Fish Sauce 15ml
  • 1 tbsp Palm Sugar 12g

Equipment

  • 1 Carbon Steel Wok Essential for high-heat searing and wok hei.
  • 1 High-Heat Spatula To toss noodles without breaking them.

Method
 

Preparation
  1. Soak dried rice noodles in room-temperature water for 30-40 minutes until flexible but firm. Drain and set aside.
  2. Heat oil in a wok over medium-high heat. Add chicken strips and sear for 1-2 minutes per side until golden brown and cooked through.
  3. Add onions and bell peppers to the wok. Sauté until onions are translucent and peppers are tender-crisp. Add garlic and half the chilies.
  4. Increase heat to high. Add noodles and sauce mixture. Toss vigorously. Let noodles sit against the hot wok surface for 20 seconds to achieve charred edges.
  5. Turn off heat. Fold in Thai basil leaves and remaining fresh chilies. Top with a dusting of dried red chili flakes.

Notes

Use a carbon steel wok for the best 'wok hei' flavor.
Do not over-soak the noodles or they will break in the pan.