Here’s a bold, flavorful Drunken Noodles (Pad Kee Mao) recipe—spicy, savory, and ready fast 🍜🌶️
Drunken Noodles (Pad Kee Mao)
Ingredients (serves 2–3)
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1–2 Thai chilies, sliced (adjust for heat)
- 8 oz protein of choice (chicken, beef, shrimp, or tofu), sliced thin
- 1 cup bell peppers, sliced
- 1 cup onion, sliced
- 1 cup fresh Thai basil (or regular basil)
Sauce:
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce (for color, optional)
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sugar
Instructions
- Prepare noodles
- Cook rice noodles according to package directions. Drain and set aside.
- Stir-fry aromatics
- Heat oil in a wok or large skillet over high heat.
- Add garlic and chilies; stir-fry 20–30 seconds until fragrant.
- Cook protein
- Add protein and stir-fry until just cooked through.
- Add vegetables
- Toss in onions and bell peppers. Stir-fry 1–2 minutes until slightly tender but crisp.
- Add noodles & sauce
- Add cooked noodles and pour in sauce.
- Toss quickly over high heat until noodles are coated and slightly charred.
- Finish with basil
- Turn off heat and stir in basil until just wilted.
- Serve immediately
Tips & Variations
- Very spicy: Add chili paste or extra Thai chilies.
- No Thai basil: Use regular basil + a pinch of mint.
- Vegetarian: Use tofu and swap fish sauce for soy sauce.
- Authentic texture: Let noodles sit untouched for a few seconds to char before tossing.
If you want, I can give you a 30-minute home-kitchen version, an extra-spicy street-style version, or a no-fish-sauce vegetarian recipe.
