- Egg free
- Dairy free
- Lactose free
- Sesame free
- High in dietary fibre
- High in protein
- 3 serves veg or fruit
Turn up the heat with this spicy Thai pad kee mao for a delicious dinner tonight that’s better than takeaway.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 375g pkt dried rice stick noodles
- 1/3 cup (80ml) oyster sauce
- 1/4 cup (60ml) light soy sauce
- 1 tbs fish sauce
- 1 tbs brown sugar
- 1 tbs peanut oil
- 1 brown onion, thinly sliced
- 1 red capsicum, seeded, thinly sliced
- 600g Coles RSPCA Approved Australian Chicken Thigh Fillets, thinly sliced
- 4 garlic cloves, crushed
- 1 long red chilli, finely chopped, plus extra to serve
- 2 bunches Chinese broccoli, coarsely chopped, stems and leaves separated
- 1 cup Thai basil leaves, plus extra to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 mins or until just tender. Drain well.
Step 2
Meanwhile, combine the oyster sauce, soy sauce, fish sauce and sugar in a small bowl.
Step 3
Heat half the oil in a large wok or deep frying pan over high heat. Add the onion and capsicum and stir-fry for 1 min or until starting to soften. Add the chicken, garlic and chilli and stir-fry for 5 mins or until chicken is almost cooked through. Add the Chinese broccoli stems and stir-fry for 1 min, until almost tender.
Step 4
Add the noodles, oyster sauce mixture, Chinese broccoli leaves and basil. Stir-fry for 2-3 mins or until well combined and heated through. Transfer to a serving platter and sprinkle with extra basil and chilli to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up: Make the pad kee mao sauce ahead of time, and reheat any leftovers in the wok with a splash of water.
Spice tip: If you like lots of spicy heat, add an extra chopped chilli to the stir-fry.
Pad kee mao recipe
Pad kee mao, also known as ‘drunken noodles’, is a traditional Thai noodle stir-fry dish found across Thailand in both restaurants and street food stalls. This Thai food staple has also made its way to Western countries such as Australia and America. The noodles are coated in a glossy sweet, salty, spicy sauce, and the beauty of cooking this dish at home means you can tailor the level of spiciness, making it a great option to serve to your family for lunch or dinner.
Thai drunken noodle: tips and tricks
You might be surprised to discover that this drunken noodles recipe actually contains no alcohol. Instead, the term ‘drunken’ is said to describe how the intense spiciness of the noodles makes you feel drunk. Some other theories have stated the noodles should be served with a cold alcoholic or non-alcoholic drink to help with the spice. Like any good stir-fry, the key to getting this dish right is having all the ingredients prepped and measured before heating up the wok, as it comes together in just 10 minutes. Ensure you’re using the freshest ingredients you can get your hands on for the best results. While this recipe calls for one long red chilli and extra chillies to serve, feel free to adjust to your spice tolerance by adding or subtracting from the dish.
What is the difference between pad see ew and pad kee mao noodles?
The key difference between pad see ew and pad kee mao is the sauce flavour profile and some ingredients. While both are Thai noodle stir-fries, pad see ew has a slightly sweeter sauce and uses wide rice noodles. It’s also not traditionally spicy, while pad kee mao is known for its spiciness and use of fresh Thai basil leaves.
Love this recipe?
If you love this drunken noodle recipe and are looking for more Thai-style noodle dishes, try this Thai beef noodle soup, this speedy chicken pad thai, or this 15-minute Thai-style chicken and noodle stir-fry.
FAQs
Pad kee mao
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 375g pkt dried rice stick noodles
- 1/3 cup (80ml) oyster sauce
- 1/4 cup (60ml) light soy sauce
- 1 tbs fish sauce
- 1 tbs brown sugar
- 1 tbs peanut oil
- 1 brown onion, thinly sliced
- 1 red capsicum, seeded, thinly sliced
- 600g Coles RSPCA Approved Australian Chicken Thigh Fillets, thinly sliced
- 4 garlic cloves, crushed
- 1 long red chilli, finely chopped, plus extra to serve
- 2 bunches Chinese broccoli, coarsely chopped, stems and leaves separated
- 1 cup Thai basil leaves, plus extra to serve
Description
Turn up the heat with this spicy Thai pad kee mao for a delicious dinner tonight that’s better than takeaway.
Method
Step 1
Place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 mins or until just tender. Drain well.
Step 2
Meanwhile, combine the oyster sauce, soy sauce, fish sauce and sugar in a small bowl.
Step 3
Heat half the oil in a large wok or deep frying pan over high heat. Add the onion and capsicum and stir-fry for 1 min or until starting to soften. Add the chicken, garlic and chilli and stir-fry for 5 mins or until chicken is almost cooked through. Add the Chinese broccoli stems and stir-fry for 1 min, until almost tender.
Step 4
Add the noodles, oyster sauce mixture, Chinese broccoli leaves and basil. Stir-fry for 2-3 mins or until well combined and heated through. Transfer to a serving platter and sprinkle with extra basil and chilli to serve.