This easy Drunken Noodles (Pad Kee Mao Gai), or Stir Fry Thai Spaghetti Noodles with chicken, is coated in a delicious spicy sauce. (20 min dinner recipe.)
Jump to:
🥘 Ingredients
You will need a few simple ingredients:
- 212g pasta noodles: use spaghetti or linguine
- 100g boneless, skinless chicken thighs: sliced into 1 inch pieces
- 150g green vegetables: cut and divided into stems and leaves
- 6 cloves fresh garlic
- 3 Thai red chilis: you can use bird's eye chilies or chili padi. Cut the chilies to make it easier to pound.
- 3 Tablespoons oyster sauce
- 3 Tablespoons fish sauce
- 3 teaspoon dark soy sauce
- ½ teaspoon light soy sauce
- 4 teaspoons brown sugar
- (up to) 4 Tablespoons chicken stock: only add enough to make the stir-fried noodles not dry. Don't add it all at once or the noodles may be too wet. (You could use cornstarch slurry as a thickener, but a lot of people can't handle it well and make the dish too goopy so I've not used it in this recipe.)
- ½ lemon: juiced. Weirdly enough, I tried this recipe with lime and it didn't taste as good as with lemon!
- 1 Cup Thai Basil leaves: or you can use Italian basil as a substitute, as I have here
- neutral vegetable oil
📖 Variations & Substitutes
- For authentic Thai Drunken Noodles that only takes 20 minutes to cook, click here
- For Thai Basil spaghetti with canned tuna, click here. (Because tuna is salty, you can't use the same sauce in the 2 noodle recipes.)
🔪 Step-by-Step Instructions
1a. Cook your pasta as per the instructions on the packet- we want it al dente as they'll be stir fried again later and we don't want them to go soggy. Drain once cooked, reserving a bowl of pasta water for the sauce (only used it the noodles look too dry.)
1b. Whilst the pasta is boiling, pound the chilies and fresh garlic into a paste.
2a. Heat a large skillet over medium-high heat, add the oil. When it's shimmering, lower the heat then fry the garlic chili paste till it's fragrant. (Garlic burns easily so we need to reduce the fire before adding it to the pan. Be careful as the chilies may release fumes that will make you cough!)
2b. Add the sliced chicken, and leave untouched for 30 seconds- 1 minute to allow it to brown. Add a bit of the sauce, and stir fry for about 5 minutes (or till your chicken is cooked- exact timing depends on the size of your chicken slices.) If it's too dry or sizzling, add 1 Tablespoon of chicken stock or water.
3. Add the vegetable stems and stir fry for 2-3 minutes.
4a. Add the noodles, vegetable leaves, and the rest of the sauce. Stir till well-mixed.
4b. Squeeze in the lemon juice, switch off the fire, then add the basil leaves, and stir till wilted.
🥡 How to Store
Leftovers can be kept in the fridge for 1-2 days in an airtight container.
👩🏻🍳 Expert Tips
Tip #1: For more authentic flavor, leave the noodles untouched in the pan or skillet for a few minutes, over high (or medium-high) heat. We want the sugars to caramelise and char a bit, to replicate the smokiness you get in Asian street food.
🥗 Suggested Accompanying Recipes
Enjoyed this easy Thai chicken with noodles recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below! If you REALLY liked this dish, please consider supporting it by buying me a bottle of soy sauce! 🙂 (No obligation though!) Thank you and have a great day!
Stir Fry Thai Spaghetti Noodles with chicken
Ingredients
- ½ lb pasta noodles (225 g) use spaghetti or linguine
- neutral vegetable oil
- ¼ lb boneless, skinless chicken thighs (112.5g) sliced into 1 inch pieces
- 1 bunch green vegetables (150g or ⅓ lb) cut and divided into stems and leaves.You can use bok choy or Gai Lan (Chinese broccoli.)
- 6 cloves fresh garlic peeled
- 3 Thai red chilis you can use bird's eye chilies or chili padi. Cut the chilies to make it easier to pound.
Sauce
- 3 Tablespoon s oyster sauce
- 3 Tablespoon s fish sauce
- 3 teaspoons dark soy sauce
- ½ teaspoon light soy sauce
- 4 teaspoons brown sugar to taste, up to 4 teaspoons
- 4 Tablespoon s chicken stock only add enough to make the stir-fried noodles not dry. Don't add it all at once or the noodles may be too wet. (You could use cornstarch slurry as a thickener, but a lot of people can't handle it well and make the dish too goopy so I've not used it in this recipe.)
- ½ lemon juiced. Weirdly enough, I tried this recipe with lime (what's traditionally used in Thailand) and it didn't taste as good as with lemon!
- 1 Cup Thai Basil leaves or you can use Italian basil as a substitute, as I have
Instructions
- Cook your pasta as pre the instructions on the packet- we want it al dente as they'll be stir fried again later and we don't want them to go soggy. Drain once cooked, reserving a bowl of pasta water for the sauce (only used it the noodles look too dry.)
- Whilst the pasta is boiling, pound the (cut) chilies and fresh garlic into a paste.
- Once the pasta is cooked and drained, heat a large skillet over medium-high heat, add the oil. When it's shimmering, lower the heat then fry the garlic chili paste till it's fragrant. (Garlic burns easily so we need to reduce the fire before adding it to the pan. Be careful as the chilies may release fumes that will make you cough!)
- Add the sliced chicken, and leave untouched for 30 seconds- 1 minute to allow it to brown. Add a bit of the sauce, and stir fry for about 5 minutes (or till your chicken is cooked.)
- Add the vegetable stems and stir fry for 2-3 minutes, then add the noodles, vegetable leaves, and the rest of the sauce. Stir till well-mixed.
- Squeeze in the lemon juice, switch off the fire, then add the basil leaves, and stir till wilted.
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
If this Asian noodles recipe was helpful, maybe you'd like to sign up for my newsletter in which I send you more tips and tricks to make authentic Asian food?
Comments
No Comments