Thai Chicken Drunken Noodles – 35-Minute Recipe
A fiery Thai stir‑fry that blends tender chicken, fresh vegetables, and aromatic basil with a sweet‑savory sauce. The dish comes together quickly, making it perfect for a weeknight dinner that feels like restaurant quality.
Recipe by Lulu Dowell· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 2 tbsp oil
- 15 oz fresh rice noodles
- 1 red bell pepper
- 1 large carrot
- 1 bunch Chinese broccoli
- 6 cloves garlic
- 2 small shallots
- 2 Thai chilies
- 3 spring onions
- 1 handful Thai basileaves
Chicken Marinade
- 1 3/10 lb chicken tenders
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce
Sauce
- 2 1/2 tbsp oyster sauce
- 1 1/2 tbsp dark soy sauce
- 1 1/2 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tbsp coconut sugar
- 2 tsp sriracha
- 2 tbsp water
Instructions
- 1Combine the chicken tenders with 1 tbsp oyster sauce and 2 tbsp light soy sauce; mix well and set aside to marinate.
- 2In a small bowl, whisk together 2.5 tbsp oyster sauce, 1.5 tbsp dark soy sauce, 1.5 tbsp light soy sauce, 1 tbsp fish sauce, 1 tbsp coconut sugar, 2 tsp sriracha, and 2 tbsp water; set the sauce aside.
- 3If using fresh rice noodles, place them in a microwave‑safe bowl, cover, and microwave for 3 minutes; then gently separate the strands. If using dried noodles, soak them in boiling water for 4 minutes until softened, then drain.
- 4Heat 1 tbsp oil in a large wok or skillet over medium‑high heat. Add the marinated chicken and stir‑fry for 4–5 minutes, until browned and cooked through. Transfer the chicken to a plate.
- 5Add the remaining 1 tbsp oil to the wok. Add the minced garlic, sliced shallots, and chopped Thai chilies; sauté for 1–2 minutes until fragrant.
- 6Add the sliced red bell pepper, thinly sliced carrot, and the stems of the Chinese broccoli; stir‑fry for about 3 minutes. Then add the broccoli leaves and cook an additional 2 minutes until wilted. Remove the vegetables and set aside.
- 7Increase the heat to very high and add the prepared noodles; stir‑fry for about 30 seconds to heat through.
- 8Pour the prepared sauce over the noodles and gently toss for 2 minutes, being careful not to break the noodles.
- 9Return the cooked chicken and vegetables to the wok. Add the sliced spring onions and a handful of Thai basil leaves; stir until everything is evenly coated and the basil wilts, about 1 minute.
- 10Serve the noodles hot, optionally drizzling with a little chili oil for extra heat.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate the chicken first
Combine the chicken with oyster sauce and light soy sauce, then set aside before cooking.
Prepare noodles according to type
Microwave fresh noodles for 3 minutes or soak dried noodles for 4 minutes before stir‑frying.
Use very high heat for the final toss
Increase heat to very high when adding noodles and sauce, stirring briefly.
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Frequently asked questions
- How long does it take to make Thai Chicken Drunken Noodles (Pad Kee Mao)?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Thai Chicken Drunken Noodles (Pad Kee Mao) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Thai Chicken Drunken Noodles (Pad Kee Mao) recipe come from?
- It was shared by Lulu Dowell on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.