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Drunken Udon Noodles (Thai Pad Kee Mao Udon)

Drunken Udon Noodles with chicken closeup on a plate.
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5 from 2 reviews

Chewy and bouncy udon noodles, chicken, fragrant garlic and chilies, veggies and holy basil get tossed in a savory-sweet sauce in this mouthwatering Thai Drunken Udon Noodles dish!

Ingredients

Scale

Chicken Marinade:

  • 150 grams / 5.3 ounces Chicken Breast, boneless, skinless – finely chopped or cut into bite-sized pieces (note 1)
  • ⅛ TSP ground White Pepper
  • 1/16 TSP (a pinch) Fine Sea Salt, to taste
  • ½ TSP Fish Sauce
  • ½ TSP Light Soy Sauce (Thai brand preferred, or use low sodium soy sauce)

Sauce:

  • 1.5 TBLS Oyster Sauce
  • ½ TBSP Light Soy Sauce
  • ½ TSP Sweet Dark Soy Sauce (note 2)
  • ½ TSP sugar-free granulated White Sugar Replacement (or other sweetener of choice – note 3)
  • 1 TBSP Water

Thai Drunken Udon Noodles:

  • 15 grams / 3-4 Garlic cloves – peeled, roughly chopped
  • 17 grams / 5-6 fresh Red Chilies (Thai Bird’s Eye or any other small hot red chilies), to taste* – destemmed, roughly chopped
  • 5 grams / 4-6 Thai Prik Kee Nu Green Chilies (or use any other small hot green chilies – note 4*), to taste – destemmed, roughly chopped
  • 21 grams / 1 medium Asian Red Shallot – peeled, sliced
  • 32 grams / 2 pieces Baby Corn – sliced in half vertically, then again horizontally
  • 85 grams / 2-3 pieces Chinese Broccoli (‘gai lan’, substitute with broccolini or tenderstem broccoli) – stems peeled, sliced at an angle
  • 16 grams / 1 cup Thai Holy Basil Leaves – picked off stems, washed, pat-dried (note 5)
  • 200 grams / 7 ounces (1 pack) Udon Noodles (or Shanghai noodles, I used a vacuum sealed pack – note 6)
  • ½ TBSP Canola Oil (or any other neutral cooking oil with a high smoke point)

Instructions

Prep:

  1. Marinate the chicken: Finely chop the chicken into small pieces (or cut into bite-sized pieces) and add to a medium bowl, followed by the ground white pepper, fine sea salt, fish sauce and light soy sauce. Mix well to combine and set aside.
  2. Make the sauce: Mix together the oyster sauce, light soy sauce, sweet dark soy sauce and white sugar replacement in a small measuring cup (for easier pouring) or small bowl until thoroughly combined and set aside.
  3. Prepare the fresh ingredients: Roughly chop the garlic and red and green chilies. Using a mortar and pestle, pound into a coarse paste and set aside. (If you don’t own a mortar and pestle, finely chop the garlic and chilies instead.) Slice the shallots, baby corn, and Chinese broccoli as indicated. Pick the holy basil leaves off the stems, then wash and gently pat-dry.

For the Drunken Udon Noodles:

  1. Prepare the noodles: Bring a small pot of water to a boil. Lower the heat to medium-low and place the noodle cake in the pot. Use tongs to grab onto the cake and gently shake until the strands have separated and are tender – about 1-2 minutes. Drain and run cold water on top to prevent sticking and halt the cooking process. (If using frozen or dried udon noodles, cook according to package instructions.)
  2. Stir-fry the aromatics: Heat ½ tablespoon oil in a large nonstick wok over medium-high heat. Add the shallots and stir-fry for 20 seconds. Add the smashed garlic chilies paste and stir-fry for another 20-30 seconds until fragrant. (Note: Turn on the exhaust fan or open a window if needed – frying spicy chilies in oil in a hot wok can release pungent fumes.)
  3. Cook the chicken: Add the marinated chicken and cook for 1-2 minutes, stir-frying until almost fully cooked and no longer pink.
  4. Add the veggies: Add the baby corn and Chinese broccoli and stir-fry for 1 minute or until the Chinese broccoli has slightly softened.
  5. Add the noodles and sauce: Add the cooked noodles and pour the sauce on top. Mix and toss until everything is evenly coated in the sauce.
  6. Toss through basil: Toss through the holy basil leaves until just wilted – 10-15 seconds. Switch off the heat.
  7. To Serve: Transfer to a plate and serve immediately while hot.

Equipment

Notes

  1. Chicken. Feel free to either finely chop the chicken or cut into bite-sized pieces. You could also use ground chicken, lean ground pork, turkey or beef instead. Alternatively, use sliced pork fillet (tenderloin) beef fillet, shrimp or other seafood such as squid, clams, mussels, baby scallops, etc.
  2. Sweet Dark Soy Sauce. A thick and sticky Thai soy sauce that’s made with sugar. It’s more viscous than regular light soy sauce and adds sweetness and color to these Drunken Udon Noodles. Substitute with kecap manis (an Indonesian sweet dark soy sauce) if unavailable.
  3. White Sugar Replacement: I used Lakanto brand’s classic monkfruit and erythritol blend but any other sweetener of your preference, including regular granulated white sugar, can be used.
  4. Prik Kee Nu Green Chilies. These tiny Thai chilies are fiery hot and can be found in Thai grocery stores and in some Asian supermarkets. Feel free to leave them out as they might be difficult to find outside of Asia. Adjust the quantity of both red and green chilies according to your heat level preference. Leave them out completely if you are sensitive to heat.
  5. Thai Holy Basil Leaves. Known as ‘gaprow’ and ‘kaprow’ in Thai, this herb has a peppery and anise-like flavor. Find it at your local Thai grocery store or Asian supermarket if you’re based in the U.S or other Western countries/cities. In Asia, it’s usually available at the Thai stall in your local wet market. If unavailable, substitute with Thai sweet basil or regular Italian basil. Italian basil will be closer in flavor to holy basil than Thai sweet basil. However, either will taste great in this dish.
  6. Udon Noodles. These are thick wheat-based Japanese noodles. They have a bouncy and chewy texture similar to that of Chinese Shanghai noodles. I’ve used a vacuum sealed pack of Shanghai noodles here. Frozen or vacuum sealed packs of either udon or Shanghai noodles are preferred over dry udon noodles. Dry udon noodles do not have the same bouncy texture, but can definitely be used in a pinch. Prepare them according to package instructions before using in this recipe.
  7. Leftovers and storing. Store any leftovers in a sealed airtight container in the fridge for 2-3 days. Reheat in the microwave on high for 1-2 minutes, stirring halfway in between, until hot throughout.

Nutrition

Find it online: https://thatspicychick.com/drunken-udon-noodles/