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

A bowl of rich, dark brown thai drunken noodles tossed with beef, onions, and fresh basil leaves.
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Make restaurant-quality Thai Drunken Noodles, or Pad Kee Mao, at home in 30 minutes. This recipe focuses on achieving the signature spicy, savory, and smoky flavor using wide rice noodles and fresh Thai basil.

Ingredients

Scale
  • 1 pound wide fresh rice noodles (Sen Yai)
  • 1 tablespoon neutral oil, plus more for cooking
  • 8 ounces protein of choice (sliced chicken breast, beef sirloin, shrimp, or firm tofu cubes)
  • 4 cloves garlic, minced
  • 1–2 Thai chilies, minced (adjust for spice level)
  • 1/2 cup sliced onion
  • 1/2 cup sliced bell pepper (any color)
  • 1 cup baby corn, halved
  • 1 cup Chinese broccoli (gai lan) or regular broccoli florets
  • 1 large handful fresh Thai basil leaves
  • 1 teaspoon sugar
  • 1 tablespoon dark sweet soy sauce (for color)
  • 1 tablespoon oyster sauce (or vegetarian substitute)
  • 1 tablespoon fish sauce (or soy sauce for vegetarian)
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon ground white pepper

Instructions

  1. If using dried noodles, soak them according to package directions until pliable but still slightly firm. If using fresh noodles, separate them gently.
  2. Mix the sauce ingredients: In a small bowl, combine the sugar, dark sweet soy sauce, oyster sauce, fish sauce, light soy sauce, and white pepper. Set aside.
  3. Heat a wok or large skillet over high heat until it is smoking hot. Add 1 tablespoon of neutral oil.
  4. Add your chosen protein (chicken, beef, shrimp, or tofu) and stir-fry quickly until cooked through. Remove the protein from the wok and set it aside.
  5. Add another splash of oil to the hot wok if necessary. Add the minced garlic and chilies. Stir-fry for about 15 seconds until fragrant, being careful not to burn the garlic.
  6. Add the sliced onions and bell peppers. Stir-fry for 1 minute until they begin to soften slightly. Add the baby corn and broccoli. Stir-fry for another 1-2 minutes. You want the vegetables crisp-tender.
  7. Push the vegetables to one side of the wok. Add the prepared sauce mixture directly to the hot surface of the wok and let it bubble for 5 seconds to caramelize slightly.
  8. Add the cooked protein and the rice noodles to the wok. Toss everything together vigorously using tongs to coat the noodles evenly with the sauce. Keep the heat high to achieve a slight char (wok hei).
  9. Cook for 2-3 minutes, tossing constantly, until the noodles are heated through and slightly charred in spots.
  10. Remove the wok from the heat. Stir in the fresh Thai basil leaves until they just wilt.
  11. Serve your spicy Thai noodles immediately.

Notes

  • To get that authentic smoky flavor, use the highest heat your stove allows and do not overcrowd the wok; cook in batches if necessary.
  • If you cannot find fresh wide rice noodles, use dried ones, but make sure they are not fully soft before adding them to the wok.
  • For a vegetarian or vegan version, substitute the oyster sauce with vegetarian stir-fry sauce and use soy sauce instead of fish sauce.

Nutrition

Find it online: https://carlacooking.com/thai-drunken-noodles-recipe/