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A close-up of a bowl of Street Style Thai Drunken Noodles, featuring wide rice noodles, chicken, and fresh basil leaves.

Street Style Thai Drunken Noodles

This recipe recreates the vibrant, spicy stir-fried Drunken Noodles you find at Thai street food markets. It is adapted to be a gluten-free version of the classic Pad Kee Mao.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 2 people
Course: Noodles, Stir Fries
Cuisine: Thai
Calories: 454
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Noodles
  • 7 oz /200g dried rice noodles, wide Prepare per packet directions.
Stir Fry
  • 2 tbsp oil (peanut, vegetable or canola)
  • 3 large cloves of garlic minced
  • 2 birds eye chilli or Thai chillies deseeded, very finely chopped
  • 1/2 onion sliced
  • 200 g /7oz chicken thighs cut into bite size pieces (breast ok too)
  • 2 tsp fish sauce or soy sauce
  • 2 green onions cut into 3cm/2" pieces
  • 1 cup Thai or Thai Holy Basil leaves Substitute with regular basil if needed.
Sauce
  • 3 tbsp oyster sauce
  • 1 1/2 tbsp light soy sauce
  • 1 1/2 tbsp dark soy sauce
  • 2 tsp sugar
  • 1 tbsp water

Equipment

  • Wok or large heavy based skillet
  • Small bowl

Method
 

  1. Prepare noodles according to the directions on the packet.
  2. Mix all sauce ingredients together in a small bowl.
  3. Heat oil in a wok or large heavy based skillet over high heat.
  4. Add garlic and chilli and cook for 10 seconds.
  5. Add onion and cook for 1 minute.
  6. Add chicken and fish sauce, and fry until the chicken is cooked, about 2 minutes.
  7. Add green onion, noodles, and the prepared sauce. Cook for 1 minute until the sauce reduces and coats the noodles.
  8. Remove the wok from the heat and immediately add the basil. Toss until the basil is just wilted, then serve immediately.

Nutrition

Calories: 454kcalCarbohydrates: 58.6gProtein: 22.9gFat: 14.8gSaturated Fat: 2.4gCholesterol: 79mgSodium: 223mgFiber: 1.5gSugar: 2.7g

Notes

If you cannot find wide rice noodles, you can use thinner ones. If you substitute dark soy sauce, do not use only dark soy sauce as the flavor will be too strong. You can substitute all light and dark soy sauces with all-purpose soy sauce.

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