Pad Kee Mao (Drunken Noodles) with Chicken

May 7, 2022

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Photography by Olivia Hayo for Edible San Diego

Make your favorite takeout meal at home!

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Chef Prissana “Fern” Tran of The Florence shares her recipe for pad kee mao, drunken noodles with chicken. “Drunken noodles got their name after a long night of drinking, because you are hungry, and either you or the street food vendors can take whatever is on hand and throw it together for a quick, hearty meal. But it has to be spicy.”

Ingredients

Serves 6-8

FOR THE SAUCE

¼ cup soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 ½ tablespoons brown sugar
½ tablespoon fish sauce
1 teaspoon chile oil or crushed dried chile (optional)

FOR THE PAD KEE MAO

2 pounds wide rice noodles
2 eggs
2 teaspoons soy sauce
1 pound boneless, skinless chicken thighs, cut into thin strips
1 tablespoon cornstarch
3 tablespoons vegetable oil
4 cloves garlic, minced
½ yellow onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and cut into very thin strips (optional)
1 bunch scallions, cut into 1-inch pieces (keep the white/light green and dark green parts separate)
½ cup thinly sliced bamboo shoots (optional)
1 cup Thai basil leaves (or substitute regular basil)

Instructions

First, make the sauce. Whisk all ingredients together in a small bowl and set aside.
Next, warm the noodles. If you’re using fresh noodles, place them in a microwave-safe bowl, cover them with a slightly damp paper towel, and microwave for 2 minutes. They should feel very flexible once you pull them out. Separate the noodles into a bowl and set aside.
Then, make the noodles. Whisk together eggs and soy sauce in a small bowl and set aside. In another bowl, mix the chicken with cornstarch until all the pieces are coated. Set aside.
Heat a large wok or skillet over medium-high heat. Add the oil and garlic, stirring constantly for 30 seconds until the garlic is barely golden brown. Don’t walk away because garlic burns quickly! Once the garlic is just turning golden brown, add the chicken and use a wooden spoon to distribute the chicken in an even layer over the bottom of the pan. Cook, stirring frequently, until the chicken is golden brown, 3 to 5 minutes.
Lower the heat slightly and move the chicken and garlic to one side of the pan. On the exposed side, pour in the egg and soy sauce mixture. Allow the eggs to cook for 2 to 3 minutes until set, then break up the eggs into pieces with a spoon, and stir everything back together. Add the onion, bell pepper, jalapeño (if using), and the white and light green parts of the scallions. Cook until the veggies start to soften, 2 to 3 minutes. Add noodles to the pan with the sauce, Thai basil, dark green parts of the scallions, and bamboo shoots. Cook, stirring occasionally, until the noodles have absorbed all the sauce, about 2 more minutes. Serve immediately.