Go Back

Drunken Noodles (Pad Kee Mao)

A comforting Thai street food dish featuring stir-fried wide rice noodles with bold flavors, customizable protein, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles and Protein
  • 1 lb fresh wide rice noodles Check for quality; prefer brands without preservatives.
  • 8 oz protein of choice (chicken, beef, shrimp, or tofu) Choose your preferred protein.
Vegetables
  • 4 to 5 cloves garlic, minced
  • 1 to 3 Thai chilies Use fresh for best results, adjust to taste.
  • 1 spu spurr chili or 1/8 red bell pepper, chopped Use what you have on hand.
  • 2 oz carrots, cut into thin sticks
  • 2.8 oz Chinese broccoli (or regular broccoli florets)
  • 2 cups holy basil leaves (or regular basil if necessary) Fresh is ideal for flavor.
Sauce and Seasoning
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1/2 tablespoon Golden Mountain Sauce Substitute with more soy sauce if unavailable.
  • 1/2 tablespoon fish sauce
  • 2 1/2 teaspoons sugar Adjust to taste.
  • A dash of black or dark soy sauce, optional For added depth.
  • 2 stems young peppercorns, cut into small chunks, optional

Method
 

Preparation
  1. In a mixing bowl, combine the oyster sauce, soy sauce, Golden Mountain Sauce, and fish sauce. Stir until well blended.
  2. If your rice noodles are cold and hard, soften them in the microwave for about 30 seconds before separating them into smaller bundles.
  3. In a mortar and pestle, pound the Thai chilies, garlic, and spur chilies together until you create a rough paste.
Cooking
  1. Heat vegetable oil in a wok over high heat until it's hot. Add your protein of choice and cook until browned (about 2-3 minutes). Remove and set aside.
  2. Add the chili garlic paste into the hot oil. Stir-fry for about 30 seconds, then toss in carrots and Chinese broccoli, stirring for additional minute.
  3. Gently add the noodles into the wok, drizzle the prepared sauce over them, and sprinkle sugar on top. Toss until well coated in the sauce.
  4. Add the cooked protein back to the wok. Cook for about 2 minutes for a savory crust.
  5. Add the holy basil leaves and any additional leafy greens. Stir gently until the basil wilts.
  6. Serve hot, garnished with extra basil or cilantro if desired.

Notes

This dish reheats well, but add a splash of water to preserve moisture. Store leftovers in an airtight container in the fridge for up to 3 days.