Cookwith

Name: High Protein Pad Kee Mao (Drunken Noodles with Lean Ground Meat)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz wide rice noodles (dry); 1 lb lean ground chicken or turkey; 2 tbsp vegetable oil; 4 cloves garlic, minced; 2 shallots, thinly sliced; 2 red Thai chilies, finely chopped (adjust to heat preference); 1 red bell pepper, thinly sliced; 1 cup snap peas, trimmed; 1 cup carrots, julienned; 1/2 cup Thai basil leaves (plus extra for garnish); 3 tbsp low-sodium soy sauce; 1 tbsp oyster sauce; 1 tbsp fish sauce; 1 tbsp dark soy sauce; 1 tsp brown sugar; 2 scallions, sliced; Lime wedges, for serving

High Protein Pad Kee Mao (Drunken Noodles with Lean Ground Meat)

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This high-protein Pad Kee Mao (Drunken Noodles) brings a Thai street food classic to your kitchen—amped up with lean ground meat for a satisfying, muscle-friendly meal. The dish balances fiery chilies, aromatic garlic, and sweet basil with the umami punch of a savory sauce, all tossed with chewy rice noodles and vibrant veggies. Each bite delivers a symphony of bold, layered flavors and contrasting textures, from tender meat to crisp snap peas. Quick to make and visually stunning, it’s perfect for weeknight dinners or meal prep, offering both comfort and nutrition in one colorful, crowd-pleasing bowl.

Ingredients

Instructions

Cook rice noodles according to package instructions until just tender. Drain and set aside.
In a small bowl, mix together soy sauce, oyster sauce, fish sauce, dark soy sauce, and brown sugar. Set aside.
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add ground meat and cook, breaking it up, until browned and cooked through. Transfer to a plate.
Add remaining oil to the pan. Sauté garlic, shallots, and chilies for 30 seconds until fragrant.
Add bell pepper, snap peas, and carrots. Stir-fry for 2-3 minutes until just crisp-tender.
Return cooked meat to the pan. Add drained noodles and sauce mixture. Toss everything together over high heat for 2-3 minutes until well combined and noodles are glossy.
Stir in Thai basil and scallions, tossing until basil is wilted.
Serve immediately, garnished with extra basil and lime wedges.