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Thai Drunken Noodles (Pad Kee Mao)
chicken / bok choy

Active: 30 min Total: 30 min

Wide rice noodles simmered in a dark, sweet and savory sauce known as "drunken noodles" are a Thai take-out favorite for good reason. Fortunately, this dish is easy enough to replicate at home with a few common ingredients. Smarts: We offer a few suggestions for substitutes if you can't find the fresh wide rice noodles usually used in this dish.

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Ingredients

Servings:
4
Metric
Thai Drunken Noodles (Pad Kee Mao):
  • Chicken breasts, boneless and skinless - 1 lb, thinly sliced
  • Bok choy (sub broccoli) - 6 oz, halved and sliced
  • Mushrooms, any button - 4 oz, sliced
  • Peppers, jalapeno (opt) - 1, sliced
  • Eggs - 2
  • Fresh wide rice noodles (sub dry rice noodles, or fettucini) - 8 oz
  • Oil, cooking - 1 Tbsp + 1 Tbsp
Drunken Noodle Sauce:
  • Garlic - 2 cloves, chopped
  • Sugar, granulated - 2 Tbsp
  • Soy sauce, low-sodium - 1/4 cup
  • Fish sauce - 1 tsp
  • Vinegar, rice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make sauce - Chop garlic. Combine with sugar, soy sauce, fish sauce and vinegar. (Can be done up to 5 days ahead)
  2. Chicken - Cut into thin slices and tenderize with a fork. Pour half the sauce (reserve the other half) over chicken and marinate for 30 minutes and up to a day. (Can be done 1 day ahead)
  3. Bok choy / Mushrooms / Jalapenos - Prep as directed. (Can be done up to 3 days ahead)
  4. Whisk eggs.

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Make

  1. Cook noodles according to package directions. (Be sure to cook just until noodles are al dente, not soggy, as they will cook a bit more in the sauce.)
  2. Heat a wok or non-stick pan over medium heat. Add first part of oil. When oil begins to shimmer add chicken. Saute until chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate and return pan to heat.
  3. Add second part of oil and mushrooms and saute until tender, ~2 minutes. Add bok choy and jalapeno and saute until bok choy stems are tender, ~2 minutes more. Add reserved sauce and toss to combine. Push vegetables to the sides of the pan, forming an empty space in the center. Add eggs and scramble until firm. When eggs are cooked, add in noodles and chicken. Toss just until everything is coated in sauce.
  4. Enjoy noodles hot out of the wok! If you like, you can sprinkle red pepper flakes over the top for extra spice.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (169)
Gluten-free (13)
Paleo (4)
Vegetarian (26)

96 reviews

The tofu never really got crispy, but that might have been a technical error on my part. Doubled the sauce, but only did 1.5x the sugar component. I used white rice because of grocery availability.

By: Kate
Posted: Jun 07, 2020
Diet: Vegetarian
0 Helpful

Wish I had doubled the sauce. Overall it was okay. Just a bit bland. I order this dish at Thai restaurants and this didn't quite meet my expectations.

By: Kathi
Posted: Feb 11, 2018
Diet: Vegetarian
0 Helpful

First of all, don't try to make 6 servings of this. Its way too much for one pan. Flavors were good though.

By: Amanda
Posted: Apr 25, 2017
Diet: Original
0 Helpful

Really good! I would make more sauce and add it at the end

By: Lauren
Posted: Oct 14, 2016
Diet: Gluten-free
0 Helpful

I doubled the sauce, but it still didn't seem like enough? I used dry rice noodles, but perhaps 8 oz dry was too much considering that was the weight needed for fresh noodles? A recommended weight for dry noodles would be helpful next time.

By: Lindsey
Posted: Sep 12, 2016
Diet: Original
0 Helpful

Subbed mock duck for tofu & zucchini for bok choy.

By: Megan
Posted: May 19, 2016
Diet: Vegetarian
0 Helpful