# THAI CHICKEN DRUNKEN NOODLES (Pad Kee Mao)

These spicy Thai chicken noodles are quick, easy, and bursting with flavour.

- Servings: 4 servings
- Total time: 30 min
- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

- 600 g chicken tenders cubed
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp oil
- 430 g fresh rice noodles recommended, separated (or dried rice noodles, soaked as per packet instructions)
- 1 red bell pepper, sliced into matchsticks
- 1 large carrot, thinly sliced
- 1 bunch Chinese broccoli (about 3 cups), chopped - separate stems and leaves
- 6 cloves garlic, minced
- 2 small shallots finely diced
- 2 Thai chilli’s deseeded and finely chopped
- 3 spring onions thinly sliced
- 1 large handful of Thai basil leaves
- 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 siracha
- 2 tbsp water

## Instructions

1. In a bowl, mix chicken with oyster sauce and light soy sauce. Set aside.
2. In a small bowl, whisk together oyster, dark and light soy sauce’s, coconut sugar, fish sauce, siracha and water.
3. If using fresh rice noodles, microwave for 3 minutes then carefully separate the noodles.
4. If using dry rice noodles, soak for 4 minutes in boiling water.
5. Stir-fry chicken in 1 tbsp oil over medium high heat for 4-5 minutes until charred and cooked through. Remove.
6. Add 1 tbsp oil, then add garlic, shallots and chilli. Stir for 1-2 minutes until fragrant.
7. Add red pepper, carrot, and broccoli stems. Stir-fry for 3 mins, add broccoli leaves, cook for 2 more mins until leaves are wilted. Remove from pan.
8. Over very high heat, add noodles to the pan and fry for 30 seconds.
9. Add sauce and gently toss for 2 mins being careful not to break the noodles.
10. Add chicken and veggies back to the pan along with spring onions and Thai basil. Stir until glossy.
11. Plate hot and fresh with some chilli oil.

## Equipment

- bowl
- small bowl
- pan

## Tips

- Fresh rice noodles are highly recommended.
- Do not oversoak dry rice noodles as they will become mushy.
- Be careful not to break the noodles when tossing.
- Serve hot and fresh with some chilli oil.

## Source

- Original video: https://vm.tiktok.com/ZNR4oeJKW/
- Recipe page: https://www.cliprecipe.com/recipe/5a06c06c-4808-432b-9061-4d4fbfd554ea
- Extracted: 2026-04-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt