Thai Drunken Noodles (Pad Kee Mao)

Why You’ll Love This Recipe

Thai Drunken Noodles, or Pad Kee Mao, are a bold and flavorful stir-fry made with wide rice noodles, fresh vegetables, Thai basil, and your choice of protein, all tossed in a savory, spicy sauce. Known for its punchy heat and aromatic profile, this dish is perfect for weeknight dinners when you’re craving something satisfying, fast, and packed with authentic Thai taste.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

wide rice noodlesgarlicThai bird’s eye chiliesonionbell pepperscarrotsbaby cornThai basil leavesgreen onionssoy saucedark soy saucefish sauceoystersaucesugarvegetable oilprotein of choice (chicken, shrimp, tofu, or beef)

directions

Soak or cook the wide rice noodles according to package instructions. Drain and set aside.

In a small bowl, mix together soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Set aside.

Heat oil in a wok or large skillet over medium-high heat.

Add minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant.

Add your protein and stir-fry until cooked through.

Add sliced onions, bell peppers, carrots, and baby corn. Stir-fry for 2-3 minutes until just tender.

Toss in the cooked noodles and pour in the prepared sauce mixture. Stir-fry to coat everything evenly.

Add Thai basil leaves and chopped green onions. Stir until the basil wilts and the noodles are glossy and well-mixed.

Remove from heat and serve hot.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 10 minutesTotal time: 20 minutes

Variations

Use tofu or tempeh for a vegetarian version.

Add mushrooms, snow peas, or zucchini for extra veggies.

Substitute Thai basil with Italian basil if unavailable.

Adjust chili quantity to suit your spice preference.

Try it with rice instead of noodles for a different texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat or microwave in short intervals, adding a splash of water if needed to loosen the noodles.

FAQs

Why is it called Drunken Noodles?

The name likely comes from the dish’s bold heat, which makes you want to reach for a drink—though there’s no alcohol in the recipe.

Can I use dried rice noodles?

Yes, just follow the package instructions for soaking or boiling before stir-frying.

How spicy is this dish?

It can be quite spicy depending on the chilies used. Adjust the heat to your taste.

Can I make it gluten-free?

Use gluten-free soy sauce and oyster sauce alternatives to make this dish gluten-free.

What protein works best?

Chicken, beef, shrimp, or tofu all work well in this dish.

Do I need a wok?

A wok is ideal but a large skillet works just fine.

Can I prep ingredients ahead of time?

Yes, chop your veggies and mix the sauce in advance for quicker cooking.

Is Thai basil necessary?

It adds a unique flavor, but regular basil can be used in a pinch.

Why are my noodles sticking?

Make sure they’re not overcooked and stir-fry quickly over high heat with enough oil.

Can I double the recipe?

Yes, but cook in batches to avoid overcrowding the pan.

Conclusion

Thai Drunken Noodles (Pad Kee Mao) offer a fiery, flavorful experience that’s easy to recreate at home. With customizable ingredients and a quick cook time, this beloved Thai street food dish is ideal for busy nights when you crave something spicy, savory, and satisfying. Once you try it, it’s bound to become a staple in your stir-fry rotation.

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