# Drunken Noodles (Pad Kee Mao)

Drunken noodles, or pad kee mao, are wide rice noodles stir-fried with chicken, chilies, garlic and Thai basil in a dark, savory sauce. They are spicy, smoky and aromatic, and they hit harder than pad thai.

The dish comes together in minutes once the noodles are soft, so prep everything first and keep the heat high.

- Total time: 42 min (prep 30 min, cook 12 min)
- Serves: 4
- Per serving (estimated): 540 kcal, 30 g protein
- Cuisine: Thai. Category: Main course. Diet: dairy-free, high-protein.

## Ingredients

- 225 g wide rice noodles (fresh, or dried and soaked)
- 340 g chicken breast or thigh, thinly sliced
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/4 cup water
- 3 tbsp neutral oil, divided
- 5 cloves garlic, minced
- 2 to 4 fresh Thai chilies or 2 red Fresno chilies, sliced
- 1 red bell pepper, sliced into strips
- 1 small onion, sliced
- 1 cup broccolini or Chinese broccoli, cut into pieces
- 1 cup loosely packed Thai basil leaves
- 1 egg (optional)

## Method

1. If using dried noodles, soak them in warm tap water 30 minutes until pliable but firm, then drain. Separate fresh noodles by hand, microwaving 30 seconds if they are stuck together.
2. Stir the oyster sauce, light soy, dark soy, fish sauce, sugar and water in a small bowl.
3. Heat 1 tbsp oil in a wok or 12-inch skillet over high heat until just smoking. Cook the chicken in a single layer for 2 to 3 minutes per side until browned and 165°F (74°C) inside. Move to a plate.
4. Add 1 tbsp oil. Stir-fry the garlic and chilies for 15 seconds, then add the onion, bell pepper and broccolini. Cook 2 to 3 minutes until tender-crisp and charred in spots.
5. Push the vegetables to the side. Add the last tbsp of oil and crack in the egg, if using. Scramble 20 seconds.
6. Add the noodles and sauce. Toss gently but constantly for 2 to 3 minutes, until the noodles are tender and take on a deep brown color. Add a splash of water if they feel firm.
7. Return the chicken to the pan. Toss in the basil and cook 20 seconds until wilted, just before serving.

## Why it works

- Soaking the noodles in warm water makes them pliable but firm, so they stay chewy through the stir-fry.
- Very high heat chars the vegetables and chicken, giving a smoky wok flavor.
- Dark soy sauce adds color and a molasses-like depth that regular soy sauce lacks.
- Garlic and chilies fried in oil for a few seconds flavor the oil that coats the noodles.
- Thai basil added at the end wilts without turning dark, so its anise-like aroma stays fresh.

## The science

- **Wok heat adds smoky flavor.** A very hot pan chars food lightly and vaporizes tiny droplets of oil and sauce, giving the dish a smoky taste called wok hei. At home, preheating well and cooking small batches helps your pan stay hot enough to brown rather than steam.
- **How chilies create heat.** Capsaicin in chilies triggers pain receptors in your mouth. It dissolves in fat, not water, so the oil carries it onto the noodles. The seeds and white ribs hold the most, so leave them in for fire, or remove them for a milder dish.

## Tips

- Keep the heat high and the noodles moving so they do not stick.
- Prepare all the ingredients before cooking, since the stir-fry goes quickly.
- Use Thai basil if you can, because it holds up to heat better than Italian basil.

## Mistakes to avoid

- Overcooking the noodles in water, which makes them break apart, so soak them just until pliable.
- Overcrowding the pan, which steams the noodles, so cook in a large pan or two batches.
- Adding the basil too early, which turns it black and bitter, so toss it in right at the end.

## Variations and swaps

- Use shrimp, beef or tofu in place of chicken.
- Add baby corn or sliced mushrooms for more vegetables.
- Use fewer chilies and remove the seeds for a milder version.
- Swap Thai basil for regular basil plus a few mint leaves if you cannot find it.
- Swap dark soy sauce for regular soy sauce plus 1/2 tsp of brown sugar.
- Swap fresh Thai chilies for 1 tsp of chili flakes.

## Storage

Refrigerate within 2 hours and eat within 2 days. Reheat in a hot skillet with a splash of water until it reaches 165°F (74°C), though the noodles will soften.

## FAQ

**Why are they called drunken noodles?**

The name is said to come from the dish being spicy enough to cure a hangover, or being a good late-night meal after drinking. Alcohol is not usually in the recipe.

**What is the difference between pad thai and drunken noodles?**

Pad thai is sweet and tangy with tamarind and peanuts, while drunken noodles are savory, spicy and basil-forward with wide noodles and a darker sauce.

**Can I use dried rice noodles for drunken noodles?**

Yes. Soak wide dried rice noodles in warm tap water for about 30 minutes until flexible but still firm. Do not boil them, since they finish cooking in the pan.

**Can I use Italian basil instead of Thai basil?**

You can, but the flavor will be sweeter and less peppery. Add a few mint leaves and a pinch of black pepper to get closer to Thai basil.

**How spicy are drunken noodles?**

They are traditionally very spicy. Start with 2 chilies for a medium heat and remove the seeds, or use 4 or more for the full effect.

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Source: https://cookingscientist.com/recipes/drunken-noodles (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846