Here’s a classic Drunken Noodles (Pad Kee Mao) recipe 🍜🔥
Bold, savory, and a little spicy.
Drunken Noodles (Pad Kee Mao)
Ingredients (serves ~2–3)
Noodles & Protein
- 8 oz wide rice noodles
- 8–12 oz protein (chicken, shrimp, beef, pork, or tofu)
Vegetables
- 1 bell pepper, sliced
- 1 small onion, sliced
- 3–4 cloves garlic, minced
- Optional: mushrooms or baby corn
Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1–2 tsp chili paste or chili garlic sauce (to taste)
Other
- 2 tbsp oil (vegetable or peanut)
- 1 cup fresh Thai basil (regular basil works if needed)
- Optional: red pepper flakes
Instructions
- Prep noodles
Cook or soak rice noodles according to package directions. Drain and set aside. - Cook protein
Heat oil in a large wok or skillet over high heat.
Add protein and cook until nearly done. Remove and set aside. - Stir-fry aromatics
In the same pan, add garlic and onion. Stir-fry 30 seconds.
Add bell pepper and cook 1–2 minutes. - Add noodles & sauce
Add noodles, soy sauce, oyster sauce, fish sauce, sugar, and chili paste.
Toss quickly over high heat until coated. - Combine
Return protein to the pan. Toss well. - Finish
Turn off heat and stir in basil and red pepper flakes. - Serve
Serve hot immediately.
Tips
- High heat is key for authentic flavor
- Adjust spice to taste
- Thai basil gives the best flavor, but Italian basil works in a pinch
If you want, I can give a no-fish-sauce version, extra spicy street-style version, or a 15-minute shortcut.
