Print

Authentic 30-Minute Street Style Thai Drunken Noodles (Pad Kee Mao)

thai drunken noodles - Tasty
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make bold, spicy Thai Drunken Noodles (Pad Kee Mao) at home. This quick recipe delivers authentic street food flavor using wide rice noodles, fresh basil, and a savory, umami-rich sauce in under 30 minutes.

Ingredients

Scale
  • 1 pound wide fresh rice noodles (or dried, prepared per package)
  • 1 tablespoon neutral oil (like canola or vegetable)
  • 8 ounces protein (chicken, beef, shrimp, or tofu), sliced thin
  • 4 cloves garlic, minced
  • 1 small shallot, thinly sliced
  • 1 cup mixed vegetables (e.g., bell peppers, baby corn, broccoli florets)
  • 1/2 cup fresh Thai basil leaves (do not substitute Italian basil)
  • 1–3 Thai bird’s eye chilies, sliced (adjust for heat preference)
  • 1 tablespoon soy sauce
  • 1 tablespoon dark sweet soy sauce (or substitute with regular soy sauce and 1 tsp sugar)
  • 1 tablespoon oyster sauce (or vegetarian mushroom sauce)
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper

Instructions

  1. Prepare the noodles according to package directions. If using fresh noodles, separate them gently. If using dried, soak or boil until pliable but still slightly firm (al dente). Drain and set aside.
  2. Mix the sauce ingredients: In a small bowl, combine the soy sauce, dark sweet soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Stir until the sugar dissolves. Set aside.
  3. Heat a wok or large skillet over high heat until it is very hot. Add the oil. You want the wok hot enough to create a slight char, which builds authentic flavor.
  4. Add your chosen protein to the hot wok. Stir-fry quickly until cooked through, about 2-3 minutes. Remove the protein from the wok and set it aside.
  5. Add the minced garlic, sliced shallot, and fresh chilies to the remaining oil in the wok. Stir-fry for about 30 seconds until fragrant. Do not let the garlic burn.
  6. Add the mixed vegetables to the wok. Stir-fry for 1-2 minutes until they are crisp-tender.
  7. Return the cooked protein to the wok. Add the prepared sauce mixture. Toss everything quickly to coat.
  8. Add the prepared rice noodles to the wok. Toss continuously and quickly for 1-2 minutes, ensuring the noodles absorb the sauce and develop a slight smoky char if possible.
  9. Remove the wok from the heat. Stir in the fresh Thai basil leaves until they just wilt.
  10. Serve your homemade Pad Kee Mao immediately.

Notes

  • For the best smoky flavor, use a carbon steel wok and ensure it is smoking hot before adding ingredients.
  • Do not overcrowd the wok; cook in batches if necessary to maintain high heat.
  • Thai basil is essential for the signature aroma; Italian basil will change the flavor profile significantly.

Nutrition

Find it online: https://juliameal.com/thai-drunken-noodles-pad-kee-mao-recipe/