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Pad Kee Mao Drunken Noodles

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Pad Kee Mao, commonly known as Drunken Noodles, is a beloved Thai street food dish that delivers bold flavors in every bite. This recipe features wide fresh rice noodles stir-fried at high heat with your choice of protein, crisp vegetables, and aromatic herbs. What makes this dish special is the perfect balance of savory oyster sauce, umami-rich fish sauce, and the distinctive flavor of holy basil leaves. The key to authentic Pad Kee Mao is cooking quickly over high heat to achieve those delicious charred spots on the noodles. The dish comes together in minutes once your ingredients are prepped, making it perfect for a quick yet impressive weeknight dinner that brings the vibrant flavors of Thai street food right to your kitchen.
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Mina cooking in her kitchen
Updated on Tue, 18 Mar 2025 00:45:45 GMT
A bowl of noodles with vegetables and meat. Pin it
A bowl of noodles with vegetables and meat. | lastminrecipes.com

Authentic Thai Drunken Noodles offer a thrilling combination of chewy fresh rice noodles, bold savory sauce, fragrant holy basil, and fiery chilies that create an unforgettable taste experience. Known in Thailand as Pad Kee Mao (ผัดขี้เมา), this beloved street food dish delivers complex flavors that somehow manage to be comforting yet exciting with every bite. The slight char on the noodles adds a subtle smokiness that, combined with the aromatic herbs and perfectly balanced sauce, creates something truly extraordinary.

Last month I prepared this for a dinner gathering where several guests claimed they 'don't really like spicy food.' To my delight, every plate was cleaned, and my neighbor even asked for the recipe before leaving. The key was balancing the chilies to create flavor without excessive heat and allowing those noodles to develop that authentic char that makes restaurant versions so irresistible.

Essential Ingredients and Selection Tips

  • Fresh Rice Noodles: These wide, flat, chewy noodles (also called ho fun) are crucial for authentic texture. Look for them in the refrigerated section of Asian markets.
  • Holy Basil: This distinctive herb has a unique peppery, clove-like flavor. If unavailable, Italian basil is actually a better substitute than Thai basil.
  • Chilies: The combination of fiery Thai chilies and milder spur chilies creates depth of flavor.
  • Golden Mountain Sauce: This Thai seasoning sauce adds umami depth. Maggi Seasoning makes a good substitute, or you can increase the soy sauce slightly.
A bowl of noodles with vegetables and meat. Pin it
A bowl of noodles with vegetables and meat. | lastminrecipes.com

Detailed Cooking Instructions

Step 1: Prepare Fresh Noodles
Separate fresh rice noodles gently. If refrigerated, microwave for 30-45 seconds or briefly steam to soften. Cut into 2-inch wide strips.
Step 2: Make Chili-Garlic Paste
Pound Thai chilies, milder red chilies, and garlic into a rough paste using a mortar and pestle. If unavailable, finely chop and crush with a knife.
Step 3: Cook the Protein
Heat a wok over high heat, cook shrimp (1 min per side) or chicken/pork/beef (2-3 min) until just done. Set aside.
Step 4: Build the Flavor Base
Add oil to the wok, stir-fry chili-garlic paste for 15-20 seconds, then add firm vegetables (e.g., carrot, Chinese broccoli stems).
Step 5: Char the Noodles
Add fresh rice noodles, pour in sauce (soy sauce, Golden Mountain sauce, oyster sauce, fish sauce), and sprinkle sugar. Let noodles char for 30-45 seconds before folding. Repeat 2-3 times.
Step 6: Add Herbs and Protein
Once noodles have developed charred spots, toss in Chinese broccoli leaves and holy basil. Stir just until wilted. Return protein to the wok and fold gently.
Step 7: Serve Immediately
Transfer noodles directly from the wok to a plate and serve immediately for the best flavor and texture.

My first attempts at this dish resulted in broken noodles and inconsistent sauce distribution until I learned to use the gentle folding technique instead of aggressive stirring. This simple change made all the difference in maintaining the integrity of those beautiful wide noodles.

The distinctive smoky flavor in authentic drunken noodles comes from allowing the noodles to develop a slight char against the hot wok. I've found that patience is key here—resist the urge to constantly stir, and instead let the noodles sit undisturbed for brief periods.

Fresh Noodle Handling Secrets

Fresh rice noodles can be challenging to work with due to their tendency to stick together. A light coating of neutral oil on your hands can help separate them easily.

If you can’t find fresh rice noodles, dried wide rice noodles can be used. Soak in room temperature water until pliable (30-40 minutes), then briefly boil until just before al dente.

Balancing Heat Levels

The beauty of making drunken noodles at home is controlling the spice level while maintaining authentic flavor. If reducing Thai chilies for less heat, keep the milder chilies for depth of flavor.

For guests with varied spice tolerances, prepare the base recipe mildly spicy and serve fresh sliced chilies in fish sauce (prik nam pla) on the side.

I've refined these techniques through countless attempts, including one memorable dinner party where I tried cooking multiple portions at once. The noodles steamed rather than charred, creating a completely different dish. Now I happily take the extra few minutes to cook each portion individually, knowing the results are worth it.

The journey to mastering this iconic Thai street food has given me a deep appreciation for the careful balance of techniques and ingredients that make it so special. There's something deeply satisfying about creating these authentic flavors at home, watching the noodles take on that beautiful char, and experiencing the explosion of aromatic herbs, chilies, and savory sauce in each bite. When friends taste it for the first time, their eyes widening with pleasure tells me everything I need to know—some dishes are worth the extra effort, and drunken noodles is definitely one of them.

A bowl of pasta with meat and vegetables. Pin it
A bowl of pasta with meat and vegetables. | lastminrecipes.com

Frequently Asked Questions

→ Can I use dried rice noodles instead of fresh ones?
Yes, you can use dried wide rice noodles, though the texture won't be quite the same. You'll need about 6oz of dry noodles, which should be soaked, boiled, and rinsed in cold water before stir-frying.
→ What can I substitute for holy basil?
Regular Italian basil makes a fine substitute for holy basil if you can't find it. The flavor will be slightly different but still delicious.
→ Why is it recommended to cook one portion at a time?
Cooking one portion at a time ensures that your wok stays hot enough to properly char the noodles and creates that authentic street food flavor. It also prevents overcrowding which can make the noodles soggy.
→ What protein works best in Pad Kee Mao?
This recipe is versatile and works well with chicken, pork, beef, shrimp, or tofu. If using meat, slice it thinly and consider a brief marinade in soy sauce, sugar and water for extra flavor.
→ How spicy is this Pad Kee Mao recipe?
The spice level is customizable based on how many Thai chilies you add. For mild heat, use just one chili; for authentic Thai spiciness, use three or more. You can always adjust to your preference.

Pad Kee Mao Drunken Noodles

This Pad Kee Mao recipe features wide rice noodles stir-fried with your choice of protein, aromatic herbs, and Thai basil for an authentic taste of Thailand.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
By: Mina

Category: Lunch Ideas

Difficulty: Intermediate

Cuisine: Thai

Yield: 2 Servings (2 servings)

Dietary: Dairy-Free

Ingredients

→ Main Ingredients

01 1 lb fresh wide rice noodles
02 4-5 cloves garlic
03 1-3 Thai chilies, or to taste
04 1 spur chili, or ⅛ red bell pepper, chopped
05 8 oz protein of your choice (chicken, pork, beef, tofu, or shrimp)
06 2 oz carrots, cut in thin sticks
07 2.8 oz Chinese broccoli (gai lan)
08 2 tablespoon julienned grachai (optional)
09 2 stems young peppercorns, cut in small chunks (optional)
10 2 ½ teaspoon sugar
11 A dash black or dark soy sauce (optional)
12 2 cups holy basil leaves
13 Vegetable oil for stir-frying

→ For the Sauce

14 2 tablespoon oyster sauce
15 1 tablespoon soy sauce
16 ½ tablespoon Golden Mountain Sauce (or substitute more soy sauce)
17 ½ tablespoon fish sauce

Instructions

Step 01

Mix the oyster sauce, soy sauce, Golden Mountain sauce, and fish sauce together in a small bowl. Stir to combine and set aside.

Step 02

Separate the rice noodles from each other. If they are cold and stuck together, divide them into 3-4 smaller bundles on a large plate and microwave at 70% power, checking every minute until soft. Once softened, pull the noodles apart and divide them into portions.

Step 03

Add Thai chilies into a mortar and pestle and pound until fine. Add garlic and spur chilies (or bell pepper) and pound into a rough paste.

Step 04

Before cooking, organize your prep: 1) separate all ingredients into batches for each serving; 2) combine all non-leafy vegetables, grachai and young peppercorns together; 3) put the basil and leafy parts of Chinese broccoli together; 4) have measuring spoons ready for sauce and sugar; 5) have a bowl ready for cooked protein.

Step 05

Heat about 2 tablespoons of vegetable oil in a well-seasoned wok or non-stick pan over high heat. Once very hot, add your protein and spread it into a single layer. Sear until browned on one side, then flip and cook until done. Remove from the pan and set aside.

Step 06

Return the pan to the stove with the heat off. Add the chili/garlic paste and a little more oil if needed. Turn heat to medium and stir until the garlic just starts to turn golden brown.

Step 07

Add your bowl of non-leafy vegetables (including Chinese broccoli stems). Turn the heat to high and stir-fry for about 30 seconds.

Step 08

Add the noodles, drizzle with sauce (2 tablespoons per serving) and sprinkle with sugar (1¼ teaspoons per portion). Toss until all noodles are evenly coated and the sauce has been absorbed. For darker color, add a dash of black or dark soy sauce.

Step 09

Once noodles are well coated, add the cooked protein back in and toss to mix. Then let the noodles sit without stirring for 15-20 seconds until charred in some spots. Flip and repeat 1-2 more times to create those signature wok-charred edges.

Step 10

Add the basil and Chinese broccoli leaves. Turn off the heat and toss for just a few seconds until they wilt. Transfer to a serving plate immediately and enjoy hot.

Notes

  1. Pad Kee Mao, or 'Drunken Noodles,' is a popular Thai street food dish known for its bold flavors and spicy kick. The name comes from the belief that it's good to eat after drinking or that it's so spicy it makes you feel drunk!
  2. For best results, cook one portion at a time – this allows the wok to maintain high heat, giving you those desirable charred flavors and preventing the noodles from becoming soggy.
  3. While holy basil gives this dish its authentic flavor, regular Italian basil can be substituted if holy basil is unavailable. The key is to add the basil at the very end of cooking to preserve its aromatic qualities.

Tools You'll Need

  • Wok or large non-stick skillet
  • Mortar and pestle
  • Microwave (for softening noodles if needed)
  • Small bowl for sauce
  • Measuring spoons
  • Spatula or wooden spoon for stir-frying

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains fish (fish sauce)
  • Contains soy (soy sauce, oyster sauce)
  • May contain shellfish (in oyster sauce)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 439
  • Total Fat: 12 g
  • Total Carbohydrate: 65 g
  • Protein: 18 g