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Whole30 Thai Drunken Noodles (Pad Kee Mao)

Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people


  • 5 Thai chili peppers
  • 5 garlic cloves peeled and roughly chopped
  • 1 tbsp avocado oil
  • 2 skinless boneless chicken breasts
  • 1 1/2 tbsp coconut aminos
  • 1 tbsp fish sauce
  • 1 tsp 100% apple cider or apple juice
  • 1 tsp kosher salt more to taste
  • 2 large Yukon potatoes
  • 1 1/2 cup chopped Chinese broccoli
  • 1/2 cup holy basil leaves r Italian basil


  1. Before prepping ingredients, bring a pot of water to a boil.

  2. In a mortar and pestle*, add in the garlic cloves and chili peppers. Pound until a rough paste forms. Set aside.

  3. Thinly slice the chicken breasts and set aside. Chop the Chinese broccoli, set aside, and then spiralize the potatoes using the ribbon blade.

  4. Add the potatoes to the boiling water and blanch for about 3-4 minutes. Remove it from the water and drain on paper towels. Set aside.

  5. Preheat a wok or large skillet with a tablespoon of avocado oil over medium-high heat.

  6. Once heated, add in the chili peppers and garlic. Stir fry for a couple minutes or until fragrant.

  7. Add in the chicken and stir fry until almost cooked. Then add in the coconut aminos, fish sauce, apple cider, and kosher salt.

  8. Toss in the spiralized potatoes and stir fry for an additional 5-7 minutes or until potatoes have cooked through.

  9. Mix in the chopped Chinese broccoli and holy basil. Turn off the heat and continue to mix in the Chinese broccoli until it has wilted but is still vibrant green.

  10. Taste to see if you need more kosher salt and then serve immediately!

Recipe Notes

*If you don't have a mortar and pestle, you can use a food processor or roughly chop using a knife.