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Easy Drunken Noodles (Pad Kee Mao)

These Easy Drunken Noodles, traditionally known as Pad Kee Mao are full of crisp veggies, tender chicken and a ridiculously flavorful sauce. Less than 45 minutes to make from start to finish!
Course Main Course
Cuisine Chinese
Keyword drunken noodles, asian noodles,
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 6 people
Calories 412kcal
Author Nicole
Cost $30


  • Large non-stick skillet


  • 1 lb chicken
  • 3 tbsp tamari
  • 3 tbsp soy sauce, divided
  • 3 tbsp water
  • 1 1/2 tbsp light brown sugar
  • 1 1/2 tbsp oyster sauce
  • 3 tsp olive oil, divided
  • 3 tsp sesame oil, divided
  • 10 oz wide rice noodles
  • 3/4 lb boy choy, roughly chopped
  • 1 cup chopped snow peas
  • 3 garlic cloves, sliced
  • 8 oz shitake mushrooms, sliced
  • 4 oz cremini mushrooms, sliced
  • 1 1/2 cups chopped baby corn
  • 1-2 thai chiles, sliced (1-2 depending on spice level)
  • 2 eggs, scrambled (optional)
  • 1 cup loosely packed thai basil


  • Use a very sharp knife to cut the chicken as thin as possible. Add to a small bowl along with a tablespoon of soy sauce. Toss to combine and set aside while you prepare the rest of the veggies. 
  • Bring a large pot of water to a rolling boil. Season with salt. 
  • In a bowl, whisk together remaining soy sauce, tamari, water, brown sugar and oyster sauce. 
  • Heat a large saute pan or wok to a high heat. Add one teaspoon of olive oil and one teaspoon of sesame oil. Once the oil is smoking, add boy choy and snow peas. Stir-fry until soft, but still crisp, about 2-3 minutes. Remove from pan and set aside on a plate. 
  • Add noodles to the boiling water, cook until aldente. About 7-10 minutes. 
  • Return pan to stove and add another teaspoon of olive oil and sesame oil. Add mushrooms, baby corn and garlic. Stir-fry until soft, about 2-3 minutes. Remove from pan and set aside with boy choy and snow peas. 
  • (If needed, rinse the pan clean) Return pan to stove and add the last teaspoon of olive oil and sesame oil. Add chicken, stir-fry until chicken is cooked through, about 3-4 minutes. If using eggs, move the chicken to the side and add the eggs, scramble. 
  • Add the veggies back to the pan along with the cooked rice noodles, the sauce, chiles and thai basil. Toss everything together and continue to cook for another 2-3 minutes until everything is coated and noodles are cooked a little bit more. If needed, add another 1-2 tablespoons of pasta water to loosen sauce up. If necessary, season with salt and pepper. 


Serving: 11-cup serving | Calories: 412kcal | Carbohydrates: 65g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 1257mg | Potassium: 586mg | Fiber: 5g | Sugar: 10g | Vitamin A: 448IU | Vitamin C: 35mg | Calcium: 54mg | Iron: 2mg