Drunken Noodles (Pad Kee Mao)

Spicy Thai Rice Noodles - My favorite food


(Makes 2 Portions)

  • 1/2 lb boneless chicken thigh or breast, cut into small chunks
  • 4 cloves garlic
  • 2-4 Thai Chiles
  • 1 small onion, sliced
  • 1/2 lb of bok choy, chunked
  • 12-16oz wide rice noodles, cut into 1 in. strips
  • 1 cup thai basil leaves


  • 2 Tbsp oyster sauce
  • 1 Tbsp soy sauce
  • 1/2 Tbsp Golden Mountain Sauce, or substitute more soy sauce
  • 1/2 Tbsp fish sauce
  • 1 tsp sugar


  1. (Optional) Marinate the chicken in a splash of Soy Sauce
  2. Mix the sauce ingredients and set aside.
  3. Grind the garlic and chiles into a paste along with a pinch of salt
  4. In a large pan over high heat, cook the chicken. Set aside.
  5. Add the garlic/chile paste to the pan with some oil and fry until fragrant. Don't burn.
  6. Add onion and the non-leafy parts of the bok choy. Fry for a minute or two. Stir lots to coat with the paste.
  7. Add the noodles and the sauce. Stir to coat noodles, then allow noodles to char slightly (2-ish minutes).
  8. Add the basil and leafy parts of the bok choy. Lower heat and cook for 1-2 minutes until wilted.
  9. Serve and enjoy.


  • Cook one portion at a time or the noodles will get too soggy / chewy