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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.
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Ingredients Equipment Method

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

Equipment

  • Large wok or skillet
  • Tongs or a wooden spoon
  • Knife and cutting board
  • Medium bowl
  • Measuring cups and spoons

Method
 

  1. Prepare the Sauce:
  2. In a medium bowl, mix oyster sauce, soy sauce, dark soy sauce, fish sauce, sugar, and chili paste. Stir well and set aside.
  3. Cook the Protein:
  4. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
  5. Add the chicken, shrimp, or tofu, and stir-fry until cooked through. Remove from the pan and set aside.
  6. Stir-Fry the Vegetables:
  7. Add the remaining tablespoon of oil to the pan. Sauté the garlic and Thai chilies for 30 seconds until fragrant.
  8. Toss in the onion, bell pepper, and broccoli. Stir-fry for 2–3 minutes until slightly softened.
  9. Combine and Cook:
  10. Return the cooked protein to the pan. Add the soaked rice noodles and the prepared sauce. Toss everything together to coat evenly.
  11. Cook for 2–3 minutes, allowing the sauce to absorb into the noodles.
  12. Add Thai Basil:
  13. Turn off the heat and stir in the Thai basil leaves. The residual heat will wilt them perfectly.
  14. Serve:
  15. Transfer the Drunken Noodles to a serving plate. Garnish with extra Thai basil or a lime wedge if desired. Serve hot.