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Drunken Noodles with Chicken (Pad Kee Mao)

Drunken Noodles with Chicken (Pad Kee Mao) reads umami 8.0, salinity 6.0 and funk & ferment 5.5 on Palate's 0–10 flavor X-ray — a Thai main, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.6 / 10
• Sweet & Fruity — 4.7 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 4.3 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Umami 8.0 · Salinity 6.0 · Funk & Ferment 5.5 · Citrus 5.0 · Sourness 4.5 · Marine & Briny 4.3 · Herbaceous 4.2 · Sweetness 4.2 · Richness 3.9 · Allium 3.4 · Heat 3.1 · Floral 1.8 · Fruity 1.8 · Bitterness 1.1 · Nutty 1.1 · Warm Spice 1.0 · Earthy 1.0

What's in it (14)

• rice noodles — 227 g
• boneless chicken — 454 g
• vegetable oil — 41 g
• garlic — 15 g
• serrano chiles — 200 g
• red bell pepper — 100 g
• oyster sauce — 44 g
• fish sauce — 30 g
• soy sauce — 30 g
• dark brown sugar — 13 g
• salt — 5 g
• basil — 59 g
• scallions — 400 g
• lime — 65 g

Time & effort: about 37 min · effort: involved

Nutrition (per 100 g, engine-estimated): 125.9 kcal, 9.9 g protein, 3.5 g fat, 13.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Soak the rice noodles in warm water until pliable but still firm, 20-25 minutes; drain well and set aside.
2. Whisk the oyster sauce, fish sauce, soy sauce, and brown sugar together in a small bowl; set aside.
3. Heat 2 tablespoons oil in a wok or large skillet over high heat until shimmering. Add the chicken in a single layer and sear undisturbed until deeply browned on the first side, 2-3 minutes, then stir-fry until just cooked through and no longer pink, 2 more minutes. Transfer the chicken to a plate.
4. Add the remaining 1 tablespoon oil to the wok. Add the garlic and chiles and stir-fry until fragrant, about 30 seconds.
5. Add the bell pepper and stir-fry until crisp-tender and lightly charred at the edges, about 2 minutes.
6. Add the drained noodles and the sauce mixture. Toss constantly until the noodles are evenly coated and charred in spots, 3-4 minutes.
7. Return the chicken and any accumulated juices to the wok; toss to combine and heat through, 1-2 minutes.
8. Remove the wok from the heat, add the scallions and basil, and toss until the basil wilts, about 30 seconds.
9. Season with salt to taste, plate, and serve with lime wedges.

Dishes with a similar flavor shape

• Thai Basil Turkey Lettuce Cups — Thai
• Grilled Pork Banh Mi Bowls — Vietnamese
• Bun Bo Nam Bo (Southern Beef Noodle Salad) — Vietnamese
• Banh Mi Meatball Bowls — Vietnamese
• Vietnamese Lemongrass Beef Stir-Fry — Vietnamese

Keep reading: what umami, salinity, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.