Drunken Noodles (Chicken Pad Kee Mao) Recipe

Name: Drunken Noodles (Chicken Pad Kee Mao)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams Chicken thigh fillet; 1 tbsp Sesame oil; 3 tbsp Peanut oil; 3 tsp Minced garlic; 1 tbsp Minced ginger; 2 Long red chilli, seeded and thinly sliced; 4 Green onions- white part finely chopped, green part thinly sliced (keep separate); 1 bunch Choy sum- leaves rough large chop, stems into 4cm pieces (keep separate); 125 grams Fresh baby corn, halved lengthways; 375 grams Cooked fresh thick rice noodles; 2 tbsp Soy sauce; 2 tbsp Oyster sauce; 1 tbsp Fish sauce; 2 tbsp Brown sugar; 3/4 cup Water; 1 Salt and cracked black pepper

Servings: persons

500 grams Chicken thigh fillet
1 tbsp Sesame oil
3 tbsp Peanut oil
3 tsp Minced garlic
1 tbsp Minced ginger
2 Long red chilli, seeded and thinly sliced
4 Green onions- white part finely chopped, green part thinly sliced (keep separate)
1 bunch Choy sum- leaves rough large chop, stems into 4cm pieces (keep separate)
125 grams Fresh baby corn, halved lengthways
375 grams Cooked fresh thick rice noodles
2 tbsp Soy sauce
2 tbsp Oyster sauce
1 tbsp Fish sauce
2 tbsp Brown sugar
3/4 cup Water
1 Salt and cracked black pepper

1
Slice chicken into thin strips.
2
Combine the chicken and sesame oil.
3
Preheat a wok or large frypan over high heat.
4
Add some peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden (season with salt and pepper whilst stir frying).
5
Remove chicken and set aside.
6
Add the remaining peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant.
7
Return the chicken to the wok with the choy sum stems and corn, then stir-fry for a further 2 minutes.
8
Add the noodles and toss to combine with the chicken and vegetables.
9
Add the soy and oyster sauces, sugar, water and choy sum leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce.
10
Divide among 4 bowls and serve topped with shredded spring onion and extra chilli.
11
Really tasty- I recommend you guys try this one.
12
Enjoy!

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 500 grams Chicken thigh fillet, 1 tbsp Sesame oil, 3 tbsp Peanut oil, 3 tsp Minced garlic, and more.

Yes, Drunken Noodles (Chicken Pad Kee Mao) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Drunken Noodles (Chicken Pad Kee Mao)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions