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A bowl of Pad Kee Mao with basil and lime on a bamboo mat

Pad Kee Mao (Drunken Noodles)

Susie Thompson
Drunken Noodles, is a vibrant and spicy Thai noodle dish that delights with its bold flavors and aromatic ingredients. This recipe features flat rice noodles stir-fried with meat such as chicken, pork, or shrimp, mixed with crisp bell peppers, onions, and a generous amount of Thai basil. The heat comes from Thai bird chilies and garlic, which are sautéed to release intense flavors. The dish is seasoned with a savory mix of oyster, soy, fish, and a touch of sugar to balance the heat. Garnished with fresh holy basil and optional cherry tomatoes, Pad Kee Mao offers a perfect blend of texture, spice, and umami, making it a quintessential Thai comfort food.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Noodle
Cuisine Thai
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 8 ounces flat rice noodles wide
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1-2 Thai bird chilies finely chopped (adjust to taste)
  • ½ pound meat of your choice chicken, pork, shrimp, or tofu, sliced or prepared as preferred
  • 1 medium bell pepper sliced
  • 1 medium onion sliced
  • ¼ cup Thai basil leaves
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • ½ teaspoon black pepper
  • ½ cup cherry tomatoes halved (optional)
  • ½ cup Thai holy basil leaves for garnish if available

Instructions
 

  • Prepare the noodles:
    Soak the rice noodles in warm water for about 20 minutes until they are soft but not fully cooked. Drain and set aside.
  • Cook the meat:
    Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the garlic and chilies, and stir-fry for about 30 seconds until fragrant.
    Add the meat (chicken, pork, shrimp, or tofu) to the pan. Stir-fry until the meat is just cooked through and nicely browned. Remove the meat and set it aside.
  • Stir-fry the vegetables:
    In the same skillet, add another tablespoon of oil if needed. Add the sliced bell pepper and onion, stir-frying until they start to soften, about 2-3 minutes.
  • Combine ingredients:
    Return the cooked meat to the skillet. Add the drained noodles along with the oyster sauce, soy sauce, fish sauce, sugar, and black pepper. Toss everything together and stir-fry for an additional 3-5 minutes until the noodles are tender and everything is well mixed.
  • Final touches:
    Stir in the cherry tomatoes (if using) and Thai basil leaves. Cook for another minute until the basil is wilted and the tomatoes are just heated through.
  • Serve:
    Plate the noodles and garnish with fresh Thai holy basil leaves. Serve hot with a wedge of lime on the side, if desired.

Notes

For the best flavor in your Pad Kee Mao, make sure to use fresh Thai basil. If you enjoy extra spice, don’t hesitate to add more Thai bird chilies. Remember, the noodles should be soaked until just soft but not fully cooked before stir-frying to achieve the perfect texture. Enjoy crafting this deliciously spicy and aromatic Thai favorite!

Nutrition

Serving: 1.5cupsCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 50mgSodium: 900mgFiber: 2gSugar: 3g
Keyword Drunken Noodles
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