Drunken Noodles (Pad Kee Mao)

A skillet full of a drunken noodles recipe with rice noodles, chicken and red bell peppers and broccoli.

Drunken Noodles are ready in 15 minutes from start to finish for a quick and easy weeknight meal. This simple Thai dish is made with rice noodles, chicken, bell peppers, and broccoli in an irresistible sweet and spicy stir-fry sauce!

Course Dinner, lunch

Cuisine American, Asian, Thai

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 223kcal

Author Sherri Hagymas

Ingredients

8 ounces dry rice noodles 250 g
2 tablespoons vegetable oil
1 pound chicken breast skinless and boneless, cut into thin strips
1 red bell pepper sliced
1 cup broccoli florets
1 tablespoon garlic minced
1 tablespoon ginger minced
⅓ cup oyster sauce
1 teaspoon chili paste
1 tablespoon dark soy sauce

Instructions

Cook rice noodles as directed on package.
8 ounces dry rice noodles
In a large heavy skillet or a wok, heat 1 tablespoon of oil on medium heat
2 tablespoons vegetable oil
Sauté chicken for about 3-4 minutes, flipping halfway through. Remove from the pan and set aside on a plate.
1 pound chicken breast
Add the other tablespoon of oil to the skillet and then the bell pepper and sauté it for 2 minutes.
1 red bell pepper
Then add the broccoli, garlic and ginger and cook for another 2 minutes.
1 cup broccoli florets, 1 tablespoon garlic, 1 tablespoon ginger
In a small bowl, add the chili paste, oyster sauce and soy sauce and whisk together.
⅓ cup oyster sauce, 1 teaspoon chili paste, 1 tablespoon dark soy sauce
Add the noodles and chicken in the skillet and stir.
Then pour the sauce into the skillet and stir to coat the chicken and veggies well.
Cook for 2 minutes until noodles are heated through.
Remove from heat. Garnish with green onions.

Notes

Use boneless, skinless chicken thighs if desired.
Use any colored bell peppers you'd like.
Swap the broccoli for snow peas or sliced zucchini
Add ½ cup of fresh basil or Thai Holy Basil leaves
Add 2 teaspoons of fish sauce to the sauce if you'd like.

Store in the refrigerator in an airtight container for up to 5 days.

After completely cooling, freeze in an airtight container for up to 2 months.

Reheat in the microwave until heated through.

Nutrition