Thai Drunken Noodles Recipe
Learn how to make authentic Thai Drunken Noodles (Pad Kee Mao) at home. This spicy, flavorful dish features stir-fried rice noodles, vegetables, and protein tossed in a savory sauce with fresh Thai basil.
Equipment
- Large wok or skillet
- Tongs or a wooden spoon
- Knife and cutting board
- Medium bowl
- Measuring cups and spoons
Ingredients
- For the Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon chili paste adjust for spice level
- For the Stir-Fry:
- 8 oz wide rice noodles soaked or cooked according to package instructions
- 2 tablespoons vegetable oil
- 3 garlic cloves minced
- 1 –2 Thai chilies finely chopped, optional
- 1 small onion sliced
- 1 red bell pepper sliced
- 1 cup broccoli florets or baby corn
- 8 oz chicken shrimp, or tofu (sliced or cubed)
- 1 cup fresh Thai basil leaves
Instructions
- Prepare the Sauce:
- In a medium bowl, mix oyster sauce, soy sauce, dark soy sauce, fish sauce, sugar, and chili paste. Stir well and set aside.
- Cook the Protein:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add the chicken, shrimp, or tofu, and stir-fry until cooked through. Remove from the pan and set aside.
- Stir-Fry the Vegetables:
- Add the remaining tablespoon of oil to the pan. Sauté the garlic and Thai chilies for 30 seconds until fragrant.
- Toss in the onion, bell pepper, and broccoli. Stir-fry for 2–3 minutes until slightly softened.
- Combine and Cook:
- Return the cooked protein to the pan. Add the soaked rice noodles and the prepared sauce. Toss everything together to coat evenly.
- Cook for 2–3 minutes, allowing the sauce to absorb into the noodles.
- Add Thai Basil:
- Turn off the heat and stir in the Thai basil leaves. The residual heat will wilt them perfectly.
- Serve:
- Transfer the Drunken Noodles to a serving plate. Garnish with extra Thai basil or a lime wedge if desired. Serve hot.