Ah yes 🍜🔥 — Drunken Noodles (Pad Kee Mao) are bold, spicy, and packed with flavor. They’re a classic Thai stir-fry with wide rice noodles, veggies, protein, and that signature sweet-spicy-savory sauce. Here’s a solid recipe:
Thai Drunken Noodles (Pad Kee Mao)
Ingredients (serves 2–3)
Noodles & Protein
- 8 oz wide rice noodles (fresh or dried, soaked per package instructions)
- 1 lb protein of choice: chicken, beef, shrimp, or tofu
Veggies
- 1 bell pepper, sliced
- 1 cup broccoli or Chinese broccoli (optional)
- 1 small carrot, thinly sliced
- 3–4 cloves garlic, minced
- 2–3 Thai bird chilies (or 1–2 serrano), sliced (adjust heat)
- 1 small onion, sliced
Sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tbsp fish sauce
- 1–2 tsp sugar
- 1 tsp chili paste (like sambal oelek, optional for extra heat)
Finishing
- 1–2 tsp sesame oil (optional)
- Fresh basil leaves (Thai basil preferred)
Instructions
1. Prep Noodles & Sauce
- If using dried rice noodles, soak in warm water until pliable. Drain.
- Mix all sauce ingredients in a small bowl and set aside.
2. Cook Protein
- Heat 1–2 tbsp oil in a large skillet or wok over medium-high heat.
- Add protein, stir-fry 3–5 min until mostly cooked. Remove and set aside.
3. Stir-Fry Veggies
- In the same pan, add garlic and chilies, stir 30 sec.
- Add onion, bell pepper, carrot, and broccoli. Stir-fry 2–3 min until slightly tender but still crisp.
4. Combine
- Return protein to the pan.
- Add noodles and sauce, tossing well to coat. Cook 2–3 min until heated through and sauce slightly thickens.
5. Finish & Serve
- Drizzle sesame oil and toss in fresh basil leaves.
- Serve immediately with lime wedges if desired.
Pro Tips
- High heat + quick stir-fry = authentic wok flavor.
- Rice noodles: fresh wide noodles work best; dried noodles need careful soaking to avoid mush.
- Spice level: Adjust chilies and chili paste to taste.
- Optional extras: mushrooms, baby corn, snow peas, or bamboo shoots.
I can also give a restaurant-style super spicy drunken noodles, a creamy coconut twist, or a vegetarian version loaded with tofu and veggies next.
Do you want me to do that?
