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Close-up of Thai Drunken Noodles showing translucent noodles coated in dark soy sauce with seared chicken breast. (Thai Drunken Noodles)

Thai Drunken Noodles with Seared Chicken and Charred Rice Noodles

Master the art of Pad Kee Mao with this recipe featuring wide rice noodles, seared chicken, and a glossy dark soy sauce. Achieve authentic charred edges and bold spicy flavor in under 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Thai
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Primary Ingredients
  • 16 oz (450g) Wide flat rice noodles Dried or fresh
  • 1 lb (450g) Chicken breast Sliced into thin strips
  • 1 cup (150g) Baby corn Halved lengthwise
  • 2 cups (60g) Thai basil leaves Divided for wilting and garnish
  • 3-5 Thai bird's eye chilies Sliced into rounds
  • 4 cloves Garlic Mince
  • 2 tbsp (30ml) Dark soy sauce
  • 3 tbsp (45ml) Oyster sauce
  • 1 tbsp (15ml) Fish sauce
  • 3 tbsp (45ml) Neutral oil Canola or Grapeseed

Equipment

  • 1 Carbon Steel Wok or Large Cast Iron Skillet Essential for high-heat searing.
  • 1 Metal Spatula To scrape and flip noodles without breaking them.

Method
 

Preparation
  1. Soak dried rice noodles in hot water for 20 minutes until pliable but firm. Drain and pat dry.
  2. Whisk dark soy sauce, oyster sauce, and fish sauce in a small bowl.
Stir Fry Process
  1. Heat 1 tbsp oil in wok over high heat. Sear chicken slices until golden brown and cooked through. Remove and set aside.
  2. Add remaining oil, garlic, and chilies. Stir fry for 30 seconds until fragrant.
  3. Add noodles and sauce. Spread across the pan and let sit for 45 seconds to achieve charred edges. Toss and repeat.
  4. Fold in chicken, baby corn, and basil leaves. Toss for 30 seconds until basil is wilted. Garnish with fresh sprigs.

Notes

Use a high-smoke point oil to prevent burning.
Ensure the wok is smoking hot before adding noodles for the best char.