Traditional Pad Kee Mao (Thai Drunken Noodles)

• •1.5 lb fresh wide flat rice noodles (sen yai), gently separated
• •1 lb boneless, skinless chicken thighs or breast, thinly sliced
• •8 garlic cloves, peeled
• •8 Thai bird's eye chilies (adjust to heat preference)
• •3 tablespoon neutral cooking oil (such as canola or peanut)
• •2.5 tablespoon oyster sauce
• •2 tablespoon fish sauce
• •1.5 tablespoon Thai dark sweet soy sauce
• •1 tablespoon light soy sauce
• •1 teaspoon granulated sugar or finely grated palm sugar
• •0.5 medium yellow onion, cut into wedges
• •1 medium red bell pepper, thinly sliced
• •0.5 cup fresh baby corn, halved lengthwise
• •4 sprigs fresh green peppercorn clusters (optional)
• •2 cups fresh holy basil leaves (or Thai sweet basil), loosely packed

Instructions

1. 1

   In a small bowl, whisk together the oyster sauce, fish sauce, Thai dark sweet soy sauce, light soy sauce, and sugar until the sugar dissolves. Set sauce aside.

2. 2

   Using a mortar and pestle, pound the garlic cloves and Thai bird's eye chilies together into a coarse, aromatic paste.

3. 3

   Heat a wok or large heavy skillet over very high heat until smoking. Add the cooking oil and swirl to coat the sides.

4. 4

   Add the pounded garlic and chili paste to the wok. Stir-fry constantly for 15 to 20 seconds until intensely fragrant, being careful not to burn the garlic.

5. 5

   Add the sliced chicken and stir-fry vigorously for 2 to 3 minutes, spreading it against the hot wok surface until it is browned and just cooked through.

6. 6

   Toss in the sliced onion, red bell pepper, baby corn, and fresh green peppercorn sprigs. Stir-fry for about 1 minute until the vegetables are crisp-tender.

7. 7

   Push the ingredients to the sides of the wok to create an open space in the center. Add the fresh wide rice noodles and immediately pour the prepared sauce directly over the noodles.

8. 8

   Toss everything together gently using a wide spatula, letting the noodles sear against the hot wok surface for 1 to 2 minutes to absorb the sauce and develop a smoky char without breaking them.

9. 9

   Turn off the heat, add the fresh holy basil leaves, and toss gently for 30 seconds until the basil is just wilted from residual heat. Transfer immediately to a platter and serve hot.

Chef's Tips

• 💡If fresh wide rice noodles are cold and stiff from the refrigerator, microwave them for 30–45 seconds to soften them before gently separating by hand.
• 💡True Pad Kee Mao relies on high heat ('wok hei') to blister the noodles; if cooking on an electric stove or smaller burner, cook in two separate batches to avoid steaming the ingredients.
• 💡Authentic Thai Drunken Noodles use holy basil (bai krapow), which has a peppery, clove-like flavor. If unavailable, Thai sweet basil (bai horapha) is a great substitute.
• 💡Crushing the garlic and chilies in a mortar and pestle releases essential oils far better than finely mincing with a knife.