Entree: Thailand – ผัดขี้เมา ➤ Phat Khi Mao (Drunken Noodles)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 10 oz (285 g) wide rice noodles (fresh or dried and soaked per package)
- 2 boneless skinless chicken thighs, approx. 8 oz (225 g) each (total 1 lb / 454 g), sliced thinly
- 2 tbsp (30 ml) vegetable oil
- 4 cloves (12 g) garlic, minced
- 3 Thai bird's eye chiles, sliced (or 1–2 serranos), approx. 6 g, adjust to taste
- 1 small shallot, thinly sliced — about 2 tbsp (18 g)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce (for color)
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (4 g) granulated sugar
- 2 tbsp (30 ml) water or chicken stock
- 1/2 cup (30 g) Thai basil leaves, loosely packed
- 2 scallions, cut into 1-inch (2.5 cm) pieces — about 1/2 cup (50 g)
- Lime wedges for serving (optional)

Instructions

1. Soak or cook the rice noodles according to package instructions until tender but still slightly firm; drain and set aside.
2. Whisk fish sauce, light soy, dark soy, oyster sauce, sugar, and water/stock in a small bowl; set sauce aside.
3. Heat 1 tbsp (15 ml) oil in a wok or large skillet over high heat until shimmering. Add sliced chicken and stir-fry until mostly cooked through, about 2–3 minutes; remove and set aside.
4. Add remaining 1 tbsp (15 ml) oil to the pan. Add garlic, chiles, and shallot; stir-fry 30–45 seconds until fragrant.
5. Return chicken to the wok, add noodles, and pour the prepared sauce over. Toss vigorously to coat and heat through, about 1–2 minutes.
6. Add scallions and Thai basil; toss until basil is wilted and everything is evenly combined, about 30 seconds.
7. Taste and adjust seasoning with extra fish sauce or soy if needed. Serve immediately with lime wedges.