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Thai Stir-Fried Rice Noodles with Chicken and Basil

Thai Stir-Fried Rice Noodles with Chicken and Basil

The ultimate 4am order-in dish, translated for supermarket ingredients and weeknight ease.

By Calvin CoxApril 25, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

The Thai name for this dish, kway teow pad kee mao gai, translates roughly as “drunkard’s stir-fried noodles with chicken.” This dish is said to have started out as a spicy, noodle-less stir-fry created to satiate the appetites of drinkers. At some point, noodles were introduced to the mix and the dish is now a ubiquitous offering in many Thai restaurants. Flat, extra-wide rice noodles give the stir-fry character, but they’re not always easy to source. We’ve found that dried rice stick noodles about ¼ inch wide are available in most supermarkets and work well in the dish. If you can find holy basil, it’s the best type to use here. But even if made with readily available Mediterranean basil, this noodle stir-fry is fantastically delicious.

Tip

Don’t stir the chicken too often after adding it to the pan. Just a couple stirs during the 4 to 5 minutes it’s in the skillet on its own will allow the pieces to develop some flavorful browning.

Ingredients
  • 8

    ounces dried rice stick noodles (see headnote)

  • Boiling water, to soak the noodles

  • 3

    tablespoons grapeseed or other neutral oil

  • 12

    ounces boneless, skinless chicken breasts, sliced crosswise about ¼ inch thick

  • 2

    teaspoons plus 1 tablespoon fish sauce, divided

  • 1

    teaspoon plus 1 tablespoon oyster sauce, divided

  • 1

    tablespoon soy sauce

  • 1

    tablespoon packed brown sugar

  • 3

    medium shallots, halved and thinly sliced lengthwise

  • 2

    Fresno or jalapeño chilies, stemmed, seeded and sliced into thin half rings

  • 1

    cup lightly packed fresh basil (see headnote), roughly torn

Step 1

Place the noodles in a large heatproof bowl and add boiling water to cover. Let stand, stirring once or twice and separating any strands that are sticking together, until the noodles are pliable, about 15 minutes, then drain. If the noodles are in very long strands, snip them with kitchen shears in several places to cut them into shorter lengths.

Step 2

In a medium bowl, toss the chicken with the 2 teaspoons fish sauce and the 1 teaspoon oyster sauce. In a small bowl, stir together the remaining 1 tablespoon fish sauce, remaining 1 tablespoon oyster sauce, the soy sauce, sugar and ¼ cup water.

Step 3

In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the chicken in a single layer and cook, stirring only once or twice, until lightly browned, 2 to 4 minutes.

Step 4

Add the shallots and chilies; cook, stirring occasionally, until softened and beginning to brown, about 2 minutes. Add the noodles and sauce mixture; cook, stirring and tossing, until the noodles are tender, about 5 minutes. Off heat, toss in the basil.