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If using dried rice noodles, soak them in boiling water for 5-10 minutes until softened. Drain and rinse under cold water to stop the cooking process. If using fresh noodles, simply separate them and set aside.

In a small bowl, mix all the ingredients for the drunken noodle sauce: oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Stir well to combine and set aside.

Heat the neutral oil in a wok or large pan over high heat.

Add the finely chopped garlic and birds eye chillies to the hot oil. Stir-fry until fragrant, about 30 seconds.

Toss in the sliced onion and cook for an additional minute, stir-frying constantly.

Add the chicken pieces and fish sauce. Stir-fry until the chicken is cooked through, around 2 minutes.

Next, add the matchstick carrot and sliced Chinese broccoli. Cook, stir-frying, until they begin to soften.

Throw in the spring onions and the prepared noodles. Pour the drunken noodle sauce evenly over everything.

Stir-fry everything together vigorously until well combined and heated through, cooking for another 1-2 minutes.

Turn off the heat. Add the Thai basil leaves and toss until they are just wilted.

Serve immediately and enjoy your Drunken Noodles / Pad Kee Mao!


If using dried rice noodles, soak them in boiling water for 5-10 minutes until softened. Drain and rinse under cold water to stop the cooking process. If using fresh noodles, simply separate them and set aside.

In a small bowl, mix all the ingredients for the drunken noodle sauce: oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Stir well to combine and set aside.

Heat the neutral oil in a wok or large pan over high heat.

Add the finely chopped garlic and birds eye chillies to the hot oil. Stir-fry until fragrant, about 30 seconds.

Toss in the sliced onion and cook for an additional minute, stir-frying constantly.

Add the chicken pieces and fish sauce. Stir-fry until the chicken is cooked through, around 2 minutes.

Next, add the matchstick carrot and sliced Chinese broccoli. Cook, stir-frying, until they begin to soften.

Throw in the spring onions and the prepared noodles. Pour the drunken noodle sauce evenly over everything.

Stir-fry everything together vigorously until well combined and heated through, cooking for another 1-2 minutes.

Turn off the heat. Add the Thai basil leaves and toss until they are just wilted.

Serve immediately and enjoy your Drunken Noodles / Pad Kee Mao!
