Thai
Thai Drunken Noodles (Pad Kee Mao)
Wide rice noodles stir-fried hard with chicken, chilli and holy basil — spicy, smoky and on the table in under 20 minutes.
About this recipe
Thai Drunken Noodles (Pad Kee Mao) is a thai lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around chicken and egg, and it takes around 18 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 150g, sliced chicken breast
- 4 cloves garlic
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 egg
- 200g flat rice noodles buy
- 1 cup holy basil buy
- 3 bird's eye chilli buy
- 1 tbsp dark soy sauce buy
Equipment
Method
- 1
Soak the rice noodles in hot water until pliable, then drain.
~5 min
- 2
Pound garlic and chilli; fry in hot oil with the chicken until cooked, 5 min. Push aside and scramble the egg.
~6 min
- 3
Add the noodles and sauces with a splash of water; toss over high heat 3 min, then fold through the basil.
~4 min
Smart swaps
Out of something? Try one of these.
- Noodles
- whatever you have — rice, instant noodles, or even pasta in a pinch.
- Chicken breast
- chicken thigh (more forgiving), prawns, or firm tofu.
- Thai/sweet basil
- regular basil, or a little mint — the perfume changes but it works.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Dark soy sauce
- regular soy + a few drops of molasses or a pinch of sugar for colour.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Deseed the chilli for less heat, and wash your hands (or wear a glove) before touching your eyes. How to prep chilli →
- Slice chicken thinly across the grain — it cooks faster and stays tender. How to slice chicken thinly →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Thai Drunken Noodles (Pad Kee Mao) take to make? +
Around 18 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Noodles → whatever you have — rice, instant noodles, or even pasta in a pinch; Chicken breast → chicken thigh (more forgiving), prawns, or firm tofu; Thai/sweet basil → regular basil, or a little mint — the perfume changes but it works. See the full list of smart swaps above.
Can I make Thai Drunken Noodles (Pad Kee Mao) ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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