Description
This authentic Thai Drunken Noodles recipe (Pad Kee Mao) brings the vibrant tastes of Thailand’s bustling food stalls right to your kitchen. With the perfect balance of spicy, savory, and aromatic flavors, this dish is surprisingly easy to make at home. Ready in just 30 minutes, it’s faster than takeout and tastes even better!
Ingredients
Scale
- For the Noodles and Protein:
- 8 oz (225g) wide rice noodles
- 8 oz (225g) protein of choice (chicken, shrimp, tofu, or beef)
- 2 tablespoons vegetable oil or peanut oil
- 4 cloves garlic, minced
- 2–5 Thai bird’s eye chilies, sliced (adjust according to heat preference)
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 2 cups Thai basil leaves (holy basil preferred, but regular Thai basil works)
- 2 green onions, cut into 1-inch pieces
- For the Sauce:
- 3 tablespoons oyster sauce (use mushroom sauce for vegetarian option)
- 2 tablespoons fish sauce (use soy sauce for vegetarian option)
- 1 tablespoon dark soy sauce
- 2 teaspoons light soy sauce
- 1 tablespoon sugar
- 1–2 tablespoons water
- Optional Add-ins:
- 1 cup baby corn
- 1 cup Chinese broccoli or regular broccoli
- 1 tomato, cut into wedges
- 1 egg (scrambled into the stir-fry)
Instructions
- Prepare the Noodles:
- Soak the wide rice noodles in room temperature water for 30-40 minutes until pliable but still firm (al dente).
- Drain thoroughly and set aside.
- Prepare the Sauce:
- In a small bowl, combine all sauce ingredients: oyster sauce, fish sauce, dark soy sauce, light soy sauce, sugar, and water.
- Whisk until sugar dissolves completely.
- Prepare the Protein:
- Cut your chosen protein into bite-sized pieces.
- If using chicken, beef, or pork, marinate in 1 teaspoon of soy sauce and 1 teaspoon of cornstarch for 10 minutes.
- For tofu, press to remove excess water before cutting into cubes.
- Stir-Fry the Dish:
- Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of oil.
- Add garlic and chilies, stir-fry for 10 seconds until fragrant. Be careful not to burn the garlic.
- Add the protein and stir-fry until nearly cooked through, about 2-3 minutes.
- Push everything to one side of the wok, add the remaining oil, then add onions and bell peppers. Stir-fry for 1 minute.
- Add the soaked noodles and pour the sauce over. Toss everything together quickly but gently to prevent noodles from breaking.
- Stir-fry for 2-3 minutes until noodles absorb the sauce and everything is well combined.
- Add Thai basil leaves and green onions, stir-fry for another 30 seconds until basil is wilted.
- Turn off heat and serve immediately.
Notes
Pro Tips for the best Thai Drunken Noodles:
- Use the highest heat possible – The “wok hei” or breath of the wok gives authentic Thai Drunken Noodles their distinctive smoky flavor.
- Don’t overcook the noodles – They should be slightly undercooked when added to the wok as they’ll continue cooking in the sauce.
- Prep everything before you start cooking – Once you begin stir-frying, the process moves quickly.
- For vegetarian Thai Drunken Noodles, use firm tofu, mushroom sauce instead of oyster sauce, and soy sauce instead of fish sauce.
- If you can’t find Thai basil, regular basil will work but add a few fresh mint leaves for complexity.
- Prep Time: 20
- Cook Time: 10
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 8
- Sodium: 1250
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 3
- Protein: 18
- Cholesterol: 45
Keywords: authentic thai drunken noodles recipe, pad kee mao, thai street food, spicy thai noodles, homemade thai food, easy thai recipes, stir-fried noodles, thai basil noodles